- Cooking food to temperatures above 75 °C kills most bacteria.
- Use a washed and sanitised thermometer to check that the thickest part, or the centre of the cooked food, has reached 75 °C.
- Always serve or keep cooked food at 60 °C or hotter.
- Whole pieces of red meat and fish can be cooked to preference, for example, steaks can be cooked medium rare. They do not need to be cooked to 75 °C because bacteria will only be on the surface of the whole piece. Cooking will destroy the bacteria and minimise the risk of contamination.