Core temperature

How it is used

Used in HACCP records and cooking instructions. Food safety rules set minimum core temperatures; many guidelines use about 75°C for poultry and reheated food. Chefs also use core temperature for doneness, for example a medium-rare steak.

Example sentences

1. Probe the chicken and write the core temperature on the sheet.

2. The core temperature of the lamb should be about 55°C for pink.

Common collocations

• check the core temperature
• reach a core temperature of
• record core temperatures
• core temperature probe

Related terms

• probe thermometerA thermometer with a thin metal spike that is pushed into the thickest part of food to measure its core temperature.
• danger zoneThe range of temperatures, roughly 5°C to 60°C (41°F to 140°F), in which harmful bacteria grow fastest. Exact limits differ slightly between countries.
• HACCPHazard Analysis and Critical Control Points: a food safety system that identifies the points where food could become unsafe and sets checks and limits to control them.
• roastTo cook meat, poultry or vegetables with dry heat in an oven, usually at a fairly high temperature so the outside browns. As a noun, a roast is a joint of meat cooked this way.

More terms: Food Safety & Hygiene

• cross-contamination
• allergen
• FIFO
• use-by date
• sanitize
• thaw
• foodborne illness