Cooking Temperature Chart

Ensure chicken reaches an internal temperature of 74 °C throughout. 

Using a meat thermometer, probe the chicken in several places to ensure it has come to temperature all the way through. Aim for the thickest part, avoiding bones and gristle as these can skew the reading. 

Make sure to sanitise your thermometer probe before and after every measurement to avoid cross-contamination.

The safe temperature for pork is 71 °C. This is in line with official UK guidelines.

The UDSA has lowered its safe pork temperature to 63 °C due to improved farming practices, and many food experts agree that this should be the case in the UK. However, the FSA and EHOs still currently recommend sticking to 71 °C to reduce the risk of foodborne illness. 

Minced or ground beef, lamb and pork must reach an internal temperature of 74 °C to be safe to eat. 

When meat has been ground, it moves bacteria from the outside of the meat into the middle. Therefore, unlike steaks and roasts, minced meat must be cooked thoroughly all the way through.

This includes burgers, sausages and kebabs.

Make sure you use your food probe correctly to ensure accurate readings:

Spot-check: For large items, check several of the thickest areas. For items cooked in a group, such as sausages or burgers, check multiple items to ensure they’re all done. For liquids, stir well and then move the probe through it.

Sanitise: Clean your probe with food-safe wipes before and after every use to prevent cross-contamination. 

Regular calibration: Check the accuracy of your thermometer regularly. Send it for annual recalibration.