Stepping into Management Knowledge

Food Safety Training

3.8

EXPLAIN TO THE TEAM: Icons show Critical Control Points (CCPs). Cook Method demonstrates the steps which must be taken during cooking.

Cook Time The suggested cook time is shown in feint type the cook time to achieve the required core temperature (shown in the CCP column). Once the item has been cooked on the same piece of equipment in your kitchen the accurate time should be written in over the top with an indelible ink pen to ensure the exact information and instruction is displayed. Quality Checks show the standards the product must meet before being served.

Cook Time The suggested cook time is shown in feint type and must be over written to display the accurate cook time for your own equipment once the item has been cooked and probed to reach the required temperature

Cook Method Gives the steps which must be taken during cooking.

EXPLAIN TO THE TEAM:  The cook matrices must be completed prior to a new menu going live.  Every dish must be cooked and the timing accurately recorded- this is an essential part of the HACCP process for the business  Both copies must be completed. One copy (on self adhesive) should be fixed to the wall as close to the relevant equipment as possible and where possible, out of sight of the guest. The second set should be stored in the cookbook as a reference document  Use permanent pen to mark the copy fixed to the wall so that it doesn’t fade when cleaning  Explain each icon and it’s meaning by using the current cookbook

Safety Assurance March 2016

Food Safety 3.8