Stepping into Management Knowledge

Food Safety Training

3.7

 Check all ovens are preheated before use, probes have been calibrated and supplies of probe wipes are available  Cook and reheat all food to a minimum core temperature of 75°c, reheat all items to 82°c in Scotland with the exception of cookbook instructions and o Meat cooked in an Alto Shaam oven where scientific assessments have been carried out for ever step of the cooking process. o Whole muscle joints which must be cooked to 65°c and prime cuts of steak which must be sealed o The warming of ready to eat products which may be eaten cold, such as desserts  Under no circumstances should any other cut of meat, joint and poultry products including burgers or items containing raw eggs be served below 75°c  Never reheat any food more than once. Discard any reheated food at the end of session  Stir foods regularly during cooking to ensure even distribution of the heat ASK QUESTION TO GROUP: What can we do to ensure food is cooked quickly? CONFIRM CORRECT ANSWERS:  Pre heat cooking equipment.  Ensure previously frozen foods are fully defrosted; only cook from frozen if stated in cook book; Always follow the cookbook ASK QUESTION TO GROUP: How can we check food has reached the required temperature? CONFIRM CORRECT ANSWER:  By using a sanitised probe placed in the core of the food item for 30 seconds ASK QUESTION TO GROUP: What foods do not have to reach 75 o C? CONFIRM CORRECT ANSWER:  Anything specified in the cookbook which must always be followed ASK QUESTION TO GROUP : If we reheat food, what temperature must it reach? CONFIRM CORRECT ANSWER:  Reheated food must have a minimum core temperature of 75 o C or 82 o C in Scotland ASK QUESTION TO GROUP: What equipment must we not use to cook food? CONFIRM CORRECT ANSWER:  Never use bain-maries, soup kettles, hot cupboards or any other equipment designed for hot holding food to cook food ASK QUESTION TO GROUP: How can we ensure sauces and liquids are cooked through evenly? CONFIRM CORRECT ANSWER:  Stir regularly to ensure all the product reaches 75 o C . P ouches can be checked by holding with an oven cloth and wrapping the pouch around probe. ASK QUESTION TO GROUP: What must you do if a food item has not achieved 75 o C? CONFIRM CORRECT ANSWER:  Cook further until 75 o C has been achieved and record the corrective actions o Live Mussels which should be cooked to a minimum of 90°c for 90 seconds

Safety Assurance March 2016

Food Safety 3.7