Thermal kill step is a defined heating process used to reduce or destroy target pathogenic microorganisms in food. It is usually specified by a combination of time and temperature and may be part of a HACCP plan or other food-safety control system. The required process depends on the food, hazard, portion size, heating method and applicable regulations.
A suitable time-temperature combination is selected using recognised scientific guidance, regulatory requirements or a validated process. The process must account for the coldest point in the food, the equipment’s performance and the required microbial reduction. A temperature reading alone may not demonstrate that the required holding time has been achieved.
Example: a kitchen follows its validated poultry cooking process, checks the thickest part with a calibrated probe and records the result when required.
Thermal kill step is a food-safety control. Doneness is a culinary description of texture and cooking preference. The two may overlap, but a preferred texture does not automatically demonstrate that a safe microbial reduction has been achieved.
Chef’s safety note: use validated time-temperature combinations and local requirements. Do not rely on colour, juices or a single generic temperature for every food.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
