Stepping into Management Knowledge

Food Safety Training

3.7

EXPLAIN TO THE TEAM:  It is important and a legal requirement that cooking equipment is kept clean inside and out, hand contact surfaces (handles) and the seal around the door to prevent contamination and maintain the temperature.  When using microwave ovens for reheating: o Only use company approved ovens and cling film o Follow instructions in the cook book and cook matrix o Stir or turn foods to prevent cold spots  Should any food not achieve 75 o C in the expected time, review and amend the cooking time in the Brand Cookbook/Cooking Matrix.  It is also important to record, every session, the required number of core temperatures of burgers and other cooked protein items (except steaks) on the Cooking & Reheating Record to prove that they have achieved a safe temperature, in case of any complaints. Any corrective actions must be recorded if the item did not reach the required temperature  Any food returned to the kitchen for reheating/ re-cooking, must be recorded in the actions box, together with the actions taken.

Ensure the Group know how to correctly complete the Cooking & Reheating Check

Further Due Diligence

EXPLAIN TO THE TEAM:  Where Sunday roasts are served, probe and record the core temperature of all cooked joints on the Roast Joint Temperature Record, together with any corrective actions taken  If applicable, probe and record on the Cooking and Reheating Check the core temperature of all protein items served at functions  Amend all cooking matrixes twice per year on every menu change  For Rotisserie chicken, probe one chicken per batch and record on the Rotisserie Chicken Temperatures record the core temperature after cooking. If the temperature is below 75 ° c follow the Rotisserie Chicken Decision Tree Manager must check regularly and record weekly that correct cooking and reheating processes and procedures are being followed for all menu items, the cooking matrix

is up to date and on display. Manager to record the training

Safety Assurance March 2016

Food Safety 3.7