Subject: Cooking Potentially Hazardous Foods (Time and Temperature Controls for Safe Food)

What will be done and who will do it?

New employees must:

• Review this procedure.
• Be trained by a team leader.
• Sign the training checklist.

All employees must:

• Cook product to the highest required temperature if a recipe contains a combination of meat products. Cook products to the following temperatures:
• 145° F for 15 seconds
  • Seafood, beef, and pork.
  • Eggs cooked to order that are placed onto a plate and immediately served.
• 155° F for 15 seconds
  • Ground products containing beef, pork, or fish.
  • Fish nuggets or sticks.
  • Eggs held on a steam table.
  • Cubed or Salisbury steaks.
• 165° F for 15 seconds
  • Poultry.
  • Stuffed fish, pork, or beef.
  • Pasta stuffed with eggs, fish, pork, or beef (such as lasagna or manicotti).
• 135° F for 15 seconds
  • Fresh, frozen, or canned fruits and vegetables that are going to be held on a steam table or in a hot box.

When using a thermometer for monitoring and recording temperatures employees must:

• Use a clean, sanitized, and calibrated probe thermometer (refer to SOP - Cross Contamination Prevention).
• Avoid inserting the thermometer into pockets of fat or near bones when taking internal cooking temperatures.
• Take at least two internal temperatures from each batch of food by inserting the thermometer into the thickest part of the product which usually is in the center.
• Take at least two internal temperatures of each large food item, such as a turkey, to ensure that all parts of the product reach the required cooking temperature.

Who will make sure it's done and how?

• Team leaders are expected to continually model appropriate cooking practices for employees.
• Team leaders will verify that employees are cooling food properly by visually monitoring employees during the shift.

How should problems be fixed?

• Team leaders must immediately train and counsel employees who are not properly cooking raw and ready-to-eat potentially hazardous foods.
• Continue cooking food until the internal temperature reaches the required temperature.

What records will be kept?

• Completed training checklist.
• Temperature record log.

Created(Date): 1/4/16

By: Randall Davis, Food Hub & Food Safety Coordinator

Last Revised: 6/6/16

By: Randall Davis, Food Hub & Food Safety Coordinator

Document available here - 3.5 Cooking Potentially Hazardous Foods