Core cooking temperature
FSSAI marks this item with an asterisk on its inspection checklist — failing this one item alone results in non-compliance for the whole inspection.
Food needs to reach a minimum core (internal) temperature during cooking -- higher and shorter for non-veg than veg -- not just look cooked on the outside.
“Vegetarian items are cooked to a minimum of 60C for 10 minutes or 65C for 2 minutes core food temperature. Non vegetarian items are cooked for a minimum of 65C for 10 minutes or 70C for 2 minutes or 75C for 15 seconds core food temperature.”
Use a probe thermometer to check core temperature during cooking, especially for non-veg items; train kitchen staff on the minimum times/temperatures.
Probe-thermometer core-temperature log
Track this requirement, keep the proof in one place, and get reminded when it needs attention.
SabSet maps requirements for clarity. Always confirm against the official source; professional advice may be appropriate.