Thank you Pamela,
My concern definitely is with the mince (steak hache) and less with pieces of meat. I appreciate your answer and link. The French linformation I have read (the 'directives') from AFSSA (French Food Safety Assoc.) to the school cantines that was published in 2007 are not clear on the cuisson/cooking -and just state that the interior of the meat (mince meat included) must be 65 degrees C minimum. That is why I was wondering at what temperature the mince meat turns slightly brown. In French school cantines , as the big favorite of kids is mince meat and red meat 'saignant' (this was written in the directives too) I don't think I have much chance to make all the meat in this college cantine be cooked brown. My main concern is that the interior of the mince meat is at least 65 degrees C (and preferably more), even if the meat is 'slightly pink.'