TEMPERATURE CONTROL #19
Cooking
Achieve the applicable food-specific core cooking temperature and time.
FSSAI reference standard
FSSAI Hygiene Rating references vegetarian food at 60°C for 10 minutes or 65°C for 2 minutes core temperature. For non-vegetarian food, references are 65°C for 10 minutes, 70°C for 2 minutes, or 75°C for 15 seconds core temperature.
What to monitor
Food core temperature with calibrated probe thermometer + duration maintained at target
If there is a temperature deviation
If the approved cooking standard is not achieved, continue cooking until target core temperature and time are reached. Do not serve undercooked food.
Supervisor records actual temperature → FoodSafe365 checks against standard → Manager reviews → If alert confirmed, restaurant takes action and manager verifies.
GUIDED CHECK
Ready to check cooking?
This opens the exact operational check #19 (FS28-21) for immediate recording.