What is considered a safe cooking temperature and time for foods according to the guidelines?

• A. 75°C for 30 seconds
• B. 63°C for 30 seconds
• C. 75°C for 60 seconds
• D. 85°C for 30 seconds

Answer: (A)

Cooking foods to a high enough core temperature for a short time is how we ensure safety, because heat kills harmful bacteria. Reaching 75°C and holding for about 30 seconds is enough for the interior to reach a lethal level for most common pathogens, making it a standard guideline for safe cooking. The other options don’t fit as well: 63°C for 30 seconds is below the commonly recommended level for cooking foods of animal origin and may not kill all pathogens; 75°C for 60 seconds is safe but longer than the typical guideline tested in this question; 85°C for 30 seconds is higher than needed and can affect quality without providing extra safety.