Cooking Potentially Hazardous Foods - Download as DOC

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					                     Cooking Potentially Hazardous Foods
                       (Standard Operating Procedure)

Purpose: To prevent foodborne illness by ensuring that all foods are cooked to the
appropriate internal temperature

Scope: This procedure applies to foodservice employees who prepare or serve food.

Key words: cross-contamination, temperatures, cooking

Instructions:
    1. Train foodservice employees who prepare or serve food on how to use a food
       thermometer and cook foods using this procedure.
    2. If a recipe contains a combination of meat products, cook the product to the
       highest required temperature.
    3. Follow SD Department of Health requirements regarding internal cooking
       temperatures:
    4. 145°F for 15 seconds: shell eggs for individual order, immediate service; fish,
       seafood, beef and pork, veal, lamb, mutton and buffalo
    5. 155°F for 15 seconds: pork game animals, ground or chopped meat and fish,
       injected meats, eggs in multiserving batches
    6. 165°F for 15 seconds: poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed
       poultry, or stuffing containing fish, meat or poultry. (lasagna or manicotti)
    7. Roasts or beef and corned beef – refer to SDSU Cooperative Extension Service
       Publication ExEx14084 “Safe Food is Good Business – Cooking Beef Roasts
       Safely”
    8. 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.

Monitoring:
  1. Use a clean, sanitized, and calibrated probe thermometer.
  2. Avoid inserting the thermometer into pockets of fat or near bones when taking
      internal cooking temperatures.
  3. Insert the complete immersion point into the thickest part of the food. Bimetallic
      stemmed thermometers have an immersion point of 2 ¼ inches.
  4. Take at least two (2) internal temperatures from each batch of food by inserting
      the thermometer into the thickest part of the product (usually the center).

Corrective Action:
Continue cooking until the internal temperature reaches the required temperature.


Verification and Record Keeping:


32bc71bf-000c-4eb5-9d95-5d495955c535.doc June 2005
Foodservice employees that are cooking specific food items will record product name,
time and two(2) temperatures/times, and any corrective action taken on the Cooking-
Reheating Temperature Log.

Foodservice managers will verify that foodservice employees will have taken the
required cooking temperatures by visually monitoring foodservice employees and
preparation procedures during the shift and reviewing, initializing, dating the temperature
log at the close of each day. The Cooking – Reheating Log are kept on file at for a
minimum of one year.

Date Implemented:                     By:

Date Reviewed:                        By:

Date Revised:                         By:




 Adapted from the USDA Guidance for School Food Authorities: Developing a School
 Food Safety Program Based on the Process Approach to HACCP Principles

 Provided by South Dakota State University
 Cooperative Extension Service.




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