Core Temperature

Core temperature is the internal temperature measured at the centre or thickest part of a food. In professional kitchens, it is used to assess cooking progress, doneness and food safety. The correct target depends on the food, the cooking process and the applicable food-safety requirements.

How to measure core temperature

1. Use a calibrated, clean and sanitized probe thermometer.
2. Insert the probe into the thickest part of the food, avoiding bone, gristle, the pan or other surfaces that can distort the reading.
3. For irregular or large items, check more than one location where appropriate.
4. Allow the reading to stabilize and follow the thermometer manufacturer’s instructions.
5. Clean and sanitize the probe between measurements to prevent cross-contamination.

Core temperature and food safety

Food-safety targets depend on the product and jurisdiction. For example, British Columbia guidance generally requires poultry to reach 74°C, while other foods have different cooking requirements. Follow the local food code and the operation’s approved food-safety plan rather than using one temperature for every ingredient.

Core temperature versus surface temperature

Core temperature measures the inside of the food. Surface temperature measures the exterior, which may be much hotter during searing, grilling or roasting. A browned surface does not prove that the centre has reached a safe temperature.

Chef’s tip: Record the actual reading when a process requires monitoring. Do not rely on colour, cooking time or touch alone for foods that require a temperature check.

Key distinction: Core temperature is the internal reading used to assess doneness and safety; it is not the oven, grill or pan temperature.