In a nutshell: Cooking and reheating are critical steps in keeping food safe. Inadequate cooking and reheating can easily result in foodborne illnesses.

Different foods require different cooking temperatures and time:

If a food thermometer is not available, cook or reheat food well until it comes to a boil, then check on:

Hot-holding equipment such as a bain-marie may not produce sufficient heat for cooking or reheating food.

Slow cooking / sous vide cooking

Slow cooking / sous vide cooking is gaining popularity, but if the food is not thoroughly cooked, it poses food safety risks, particularly for susceptible consumers. When practising slow cooking / sous vide cooking, keep the following points in mind:

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