Stepping into Management Knowledge

Food Safety Training 3.11

ASK QUESTION TO GROUP: What would you do if the temperature of a just cooked product was less than 75 o C? CONFIRM CORRECT ANSWER:  Cook the item further until a core temperature was reached and record the corrective action  Review the cooking time of that product to ensure thorough cooking every time ASK QUESTION TO GROUP: What do you do if the temperature of a hot held product is less than 65 o C? CONFIRM CORRECT ANSWER:  Discard the product PROCEDURE FOR CALIBRATION OF ALTOSHAAM VISITEMP PROBES (Carvery operations only)  We must check that the probes are calibrated correctly each period  Permanently number your probes 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 -2 o C and +2 o C  Repeat the test using a container of hot water in the unit and test the temperature, the probe must be inserted for 30 seconds  Check and record the temperature displayed which should be between 98 o C and 102 o C  This is then recorded on the probe calibration sheets in the Kitchen Due Diligence Book

Digital Shaams can only be calibrated whilst on the Hold setting, not during a cook cycle. If your visi temp probe is outside of tolerance call the engineer for a recalibration.

ASK QUESTION TO GROUP: Why is it important to calibrate your Visitemp probe? CONFIRM CORRECT ANSWER:  The Alto Shaam may not be working  It may affect the cooking times, the meat may weigh heavier/less than being recorded ASK QUESTION TO GROUP: How often should you calibrate your visi temp probe? CONFIRM CORRECT ANSWER:  Each period and record on Calibration sheet

PROCEDURE FOR THE CALIBRATION OF WEIGHING SCALES

 Place a 1Kg weight or a full 1Kg bag of sugar, or similar, onto the scales. Let the scales settle before recording the reading.  Check and record the reading displayed in the first (and also second log if you have two sets of scales). Readings should be between 950g and 1050g.

If the weight displayed is outside the approved tolerance, adjust or arrange for the scales to be re- calibrated.

Safety Assurance March 2016

Food Safety 3.11