At what temperature does the food standards act 1999 say that high risk food be cooked?

According to the Food Standards Act 1999, high-risk foods should be cooked to a minimum internal temperature of 75°C (167°F) to ensure that harmful bacteria are effectively killed. This temperature is crucial for ensuring food safety and preventing foodborne illnesses. It is important to measure the temperature at the thickest part of the food to ensure even cooking.