Cooking food to the required minimum internal temperature is the only way to kill germs that cause food poisoning. The minimum internal temperature varies depending upon the food, but cooking to an internal temperature above 65 degrees celsius should be safe. Using a food thermometer is the best way to make sure cooked food reached the required temperature.
All hot food must be held at minimum 60°C (140°F) to prevent multiplication of bacteria. Never leave food in Temperature Danger Zone (TDZ), that’s room temperature or any temperature between 5 and 65 where germs love to live and multiply. Keep hot food hot.