Stepping into Management Knowledge

Food Safety Training

3.8

HOW TO COMPLETE THE COOKING MATRIX CORRECTLY

PURPOSE OF THE TRAINING EXERCISE: To ensure the Cookbook and Cooking Matrix is used correctly.

Training Aids:  Cooking Matrix  Critical Control Icons (in cookbook)

 Cook book  Digital probe

TRAINING METHOD: This exercise is run as a question and answer session. Discuss correct answers with the group.

ASK QUESTION TO GROUP: Why is it a critical control to cook or reheat foods to a specific temperature and what are those temperatures? CONFIRM CORRECT ANSWERS:  To destroy all harmful bacteria, so the food is safe for our guests to eat and reduce the risk of illness. This is critical as it is the last process food goes through before being served.  Cook and reheat foods to 75°C and reheat foods to 82°C in Scotland.

EXPLAIN TO THE TEAM:  It is illegal to serve food that is i njurious to health. If we break the law we can be fined up to £20,000. ASK QUESTION TO GROUP: How do we know how long each type of food has to be cooked for to ensure it reaches the required temperature? CONFIRM CORRECT ANSWER:  By timing the length of time it takes to cook using the piece of equipment stated in the cook book ASK QUESTION TO GROUP: Why do we have to complete this task in each business? CONFIRM CORRECT ANSWER:  Whilst each brand has similar pieces of equipment they can vary in effectiveness, therefore we have to make the cooking time specific to each house

Safety Assurance March 2016

Food Safety 3.8