Food Standards Scotland

Authority

Official guidance

Territories

GB-SCT

Primacy

primary

Commercial interest

none

Retrieved

2026-08-14

State

Read and citable

Original document

The record that turned a hold-scoping gap into a jurisdiction correction. Scotland's national food body gives consumers a single core temperature — 'When inserted in the thickest part of the food, the thermometer should read 75°C or above' — where the FSA gives 70 °C held for two minutes and a ladder of equivalents. Two authorities inside one state, publishing different advice, and BBQHQ had been giving Scottish readers the English figure. It states no resting guidance.

Safety, Technical

• Explicitly not culinary practice: A food body sets safety thresholds. Food Standards Scotland does not publish guidance on how food should taste, and citing it for that would borrow authority it has not claimed.

• “When inserted in the thickest part of the food, the thermometer should read 75°C or above.”

  Food Standards Scotland advises consumers that a thermometer inserted in the thickest part of the food should read 75 °C or above, and that minced meat products such as burgers, sausages and kebabs must be cooked thoroughly all the way through.

  Safety regime:

  Consumer guidance, addressed to people cooking at home.

  Where it applies:

  Scotland.

  A single core temperature where the FSA publishes 70 °C held for two minutes plus a ladder of equivalents. Two food bodies in one state giving different consumer advice, and neither is in error — the same shape as the FSA/USDA/MPI divergence the safety model was built around, arriving inside the United Kingdom.

  The page states no resting guidance.

• In Scotland, Food Standards Scotland advises consumers that food is adequately cooked when a thermometer in the thickest part reads 75 °C or above.

If this source changes, these are the claims that need rechecking. That is the point of recording provenance per claim rather than per page.