Open data

The file

coretemps.app/data/temperatures.json — one file, six languages, 37 cuts across 7 meats. Served with permissive cross-origin headers, so you can fetch it directly from a browser.

Licensed CC-BY 4.0. Use it commercially, modify it, redistribute it; just credit CoreTemps and link back. If you build something with it I would like to know, though you are under no obligation: maland9903@outlook.com.

Why the provenance matters more than the numbers

A cooking-temperature table is easy to produce and almost always unsourced. The interesting question is not "what is the number" but "who says so, and when did anyone last check". Every locale in this file carries a `source` block naming the authority, its URL, a `reviewStatus`, and the date it was last reviewed.

Two fields exist specifically so you do not repeat mistakes this site made before it was researched. `reviewStatus: "provisional"` marks a language whose figures have not yet been checked against its national authority — those are a cautious European reading and must not be attributed to the named agency. And `safeMinimumAttributable: false` marks a cut where that authority publishes nothing at all, so the figure shown is the USDA baseline standing in for guidance that does not exist.

Dutch turkey is the worked example. Voedingscentrum never names turkey, so `safeMinimumAttributable` is false and the number is USDA's. Presenting it as a Dutch figure would be wrong, and the file says so in a field rather than a footnote.

Shape of it

• `locales.{lang}.source` — authority name, URL, review status, review date, and which meats it actually covers.
• `locales.{lang}.meats.{meat}.cuts.{cut}` — the cut's name in that language, its page URL, and the numbers.
• `safeMinimumC` — the safe minimum in Celsius, or null. Read `safeMinimumAttributable` before crediting it to anyone.
• `doneness` — named bands with `minC` and `maxC`. Present for preference-based cuts; a single `safe-minimum` band for cuts where only safety applies.
• `safetyOnly` — true where doneness is not a matter of preference, as with poultry and ground meat.
• `restMinutes` and `carryoverC` — general cooking practice, not authority guidance. No national source consulted publishes either. They are ours, and marked as such in the file's caveats.

All temperatures are Celsius

Fahrenheit is derived for display and deliberately not stored. Storing both invites them to drift apart, and a rounding disagreement between the two on a food-safety page is exactly the class of error this project exists to avoid.

How to cite it

CoreTemps internal cooking temperature dataset, version 1.0. https://coretemps.app/data/ — CC-BY 4.0.

If you are citing a specific figure rather than the collection, cite the underlying authority instead: the file gives you its name and URL for exactly that reason. The methodology page explains how those sources were chosen and where they disagree with one another.

What it is not

• Not a substitute for the authority. Where the file and a national agency disagree, the agency is right and this is a bug — please report it.
• Not versioned per figure. The file has one `generated` date and each locale has a review date. Individual cuts do not carry their own history yet.
• Not stable across major versions. Version 1.0 is the first public shape. Breaking changes will bump the version and stay announced here.
• Not advice for food businesses. Commercial operations are subject to rules a dataset cannot express. See the pasteurization and sous vide pages for where those lines fall.