Stepping into Management Knowledge

Food Safety Training 3.11

EXPLAIN TO THE TEAM:  It is important to ensure that cold food is kept at 5 o C or below to prevent bacterial growth and hot food is cooked or reheated to 75 o C (82 o C for reheating in Scotland) to ensure all bacteria are destroyed.

Now demonstrate and ask questions of the group on the following topics:  How to temperature check cooked, re-heated or hot held food  How to check and record the probe calibration PROCEDURE FOR PROBING FOOD:  Ensure the probe is clean and free from debris by wiping with a moist probe wipe.  Place the tip of the probe into the centre of the food and leave for 30 seconds  Check that the temperature displayed is within the minimum requirement [Cooked/re-heated food 75 o C; hot held food 65 o C; re-heated food in Scotland 82 o C].  Wipe the probe again using a probe wipe.  Complete the probe calibration due diligence records as appropriate. [At this point make sure the group understand how to complete the daily kitchen Due Diligence temperature log].

PROCEDURE FOR CHECKING AND RECORDING THE CALIBRATION OF YOUR PROBES:  We must check that the probes are calibrated correctly each period.  Permanently number every probe, including any back ups  Place the probe in a container filled with ice and topped up with water and leave for 30 seconds.  Check and record the temperature displayed, ideally it should be zero degrees, but must be between -1 o C and +1 o C.  Repeat the test using a pan of water on the stove and taking care, test the temperature as the water is boiling, the probe must be inserted for 30 seconds  Check and record the temperature displayed which should be between 99 o C and 101 o C  This is then recorded on the probe calibration sheets in the Kitchen Due Diligence Log. What do you do if your probe is broken or outside of the calibration targets:  Change the batteries and try again  If the readings are still inaccurate arrange for repair  If repair is not an option order a replacement immediately  Record all corrective actions Tips for looking after your probe:  Ensure there are always spare batteries and probe wipes available  Treat your probe with respect – it can be easily damaged  Clean and sanitise probes using the probe wipes, before and after taking food temperature Always allow 30 seconds for the probe to reach an accurate reading

Safety Assurance March 2016

Food Safety 3.11