New Zealand Food Safety / Ministry for Primary Industries
Safe food preparation, cooking and storage at home
What this source is
- Authority
- Official guidance
- Territories
- NZ
- Primacy
- primary
- Commercial interest
- none
- Retrieved
- 2026-08-13
- State
- Read and citable
Gives 75 °C at the middle of the thickest part, with equivalents of 75 °C for 30 seconds, 70 °C for 3 minutes, 65 °C for 15 minutes. Note that these differ from the FSA's equivalents for the same temperatures — 70 °C for 3 minutes against the FSA's 2 — which is the clearest available demonstration that a safety endpoint is a jurisdictional decision. Specifically names chicken, tenderised meat and minced meat products as needing to be cooked through when barbecued.
What it may be cited for
Safety, Technical
What we recorded from it
“the middle of the thickest part (where the temperature should be 75°C or more)”
New Zealand Food Safety advises checking the middle of the thickest part of the meat, where the temperature should be 75 °C or more.
- How it was measured:
- Middle of the thickest part, explicitly.
- Where it applies:
- New Zealand.
“75°C for 30 seconds, 70°C for 3 minutes, or 65°C for 15 minutes”
New Zealand Food Safety gives equivalents of 75 °C for 30 seconds, 70 °C for 3 minutes, or 65 °C for 15 minutes.
- These differ from the FSA's equivalents at the same temperatures — 3 minutes against 2 at 70 °C, 15 against 10 at 65 °C.
- Where it applies:
- New Zealand.
New Zealand Food Safety advises that chicken, tenderised meat and minced meat products need to be barbecued until they are cooked through, over 75 °C all the way through.
- Form:
- Groups tenderised meat with mince rather than with whole cuts — direct support for treating mechanical tenderisation as an interior-contamination form.
- Stated specifically in the context of barbecuing.
Claims resting on it
- In New Zealand, meat should reach 75 °C or more at the middle of the thickest part, or an equivalent combination of 75 °C for 30 seconds, 70 °C for 3 minutes, or 65 °C for 15 minutes.
- Tenderised meat is grouped with minced meat rather than with whole cuts, and must be cooked through when barbecued.
If this source changes, these are the claims that need rechecking. That is the point of recording provenance per claim rather than per page.