Many chefs think they can judge doneness by sight alone, but that's a dangerous myth. Especially with meat, fish and poultry, insufficient heating can lead to food poisoning. Here's exactly which dishes require a temperature check and how to organize this practically.
Dishes that always require a temperature check
These dishes carry the highest risk of bacteria and must therefore always be checked:
- Whole chicken or poultry - Salmonella risk
- Ground meat preparations (burgers, meatballs) - Bacteria throughout the meat
- Roulade and stuffed meat - Outside rolls inward
- Large pieces of meat (>2 kg) - Core temperature lags behind
- Stuffed fish - Filling heats slowly
- Sous-vide preparations - Low temperatures, longer time
⚠️ Heads up:
The outside of meat can look perfectly cooked while the core remains dangerously cold. Only a thermometer gives you certainty.
Minimum core temperatures per product
These are the temperatures you must reach to kill bacteria:
- Poultry (chicken, duck, turkey): 75°C
- Ground meat (beef, pork, lamb): 70°C
- Whole pieces of meat: 63°C (medium) to 70°C (well-done)
- Fish and shellfish: 63°C
- Egg dishes: 71°C
- Reheated dishes: 75°C
? Example temperature check:
Whole chicken weighing 1.5 kg from the oven:
- Insert thermometer in thickest part of thigh
- Not touching the bone
- Minimum 75°C = safe to serve
- Below 75°C = back in the oven
Skip the temperature check for these items
For these preparations, a temperature check usually isn't needed:
- Steak and ribeye - If the guest orders medium or rare
- Carpaccio and tartare - Deliberately served raw
- Grilled fish - If the meat looks white and cooked
- Small pieces of meat - Strips, cubes heat through quickly
- Fried products - 180°C frying oil kills bacteria quickly
? Practical example:
Restaurant De Eetkamer routinely checks:
- Whole chicken: always 75°C in the thigh
- Burgers: 70°C in the center
- Steak: only if guest asks for "well-done"
- Salmon: visual check (white meat) is enough
Setting up your kitchen system
Temperature checking takes time, but with smart organization it's totally manageable:
- Fixed thermometer per cooking station - No searching during service
- Fast digital thermometer - Result within 3 seconds
- Designated person responsible - Usually the chef or sous-chef
- Keep a logbook - Time, dish, temperature, who checked
⚠️ Heads up:
An NVWA inspector can ask for your temperature records. Keep these for at least 2 years.
Digital registration vs. paper
Many kitchens still work with paper lists, but digital has clear advantages:
- Faster lookup - During inspection or complaint
- Less loss - Everything in one system
- Automatic reminders - Never miss a check
- Overview per period - Recognize patterns
From tracking this across dozens of restaurants, I've seen apps like KitchenNmbrs with built-in HACCP modules work really well. You get recipes, food costs and food safety all in one system.
? Example registration:
Tuesday, February 18, 7:30 PM:
- Dish: Whole chicken from the oven
- Core temperature: 78°C
- Checked by: Chef Marco
- Action: Approved for service
How do you organize temperature control? (step by step)
Determine which dishes you always check
Make a list of risky dishes on your menu: whole chicken, ground meat preparations, roulade, stuffed fish. You check these as standard. Post the list in the kitchen so everyone knows what needs to be checked.
Buy a fast digital thermometer
Invest in a thermometer that shows the temperature within 3 seconds. Get one per cooking station and a spare. Test regularly to make sure it's accurate by measuring ice water (0°C) and boiling water (100°C).
Create a logbook for registration
Record: date, time, dish, measured temperature and who checked. This can be on paper or digital in an app. Keep for at least 2 years for potential NVWA inspections.
✨ Pro tip
Start by checking your 3 highest-volume poultry and ground meat dishes for the first 2 weeks. Once those temperature procedures become automatic, you've eliminated 80% of your food safety risk.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
What if the core temperature is too low during service?
How often should I calibrate my thermometer?
Where exactly do I insert the thermometer in stuffed poultry?
Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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