Stepping into Management Knowledge

Food Safety Training

3.27

Roast Meats (non carvery)

Meat joints can be held for service on an appropriate carving pad and served within 2 hours or discarded. Where a carving pad is not available, loosely cover the joint in foil and store under the gantry lights for a maximum of 2 hours then discard. The meat will not maintain the normal target temperature of 65 ºc but this is acceptable if the meat is used within two hours or discarded.

ASK QUESTIONS TO GROUP: To what temperature must all food be cooked/ reheated before placing into the hot hold units? CONFIRM CORRECT ANSWER:

 75ºc (82ºc for reheating in Scotland) ASK QUESTIONS TO GROUP: How long can food be hot held for? CONFIRM CORRECT ANSWER:  Maximum 2 hrs or to brand policy

Manager must check regularly and record daily that correct hot holding 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 Mar 2016

Food Safety 3.27