Food Control Plan Checklist - Tararua District Council

Serve SafeCooking poultry1 Goal 2 Why?To ensure that poultry (including liver) and dishes containingpoultry are thoroughly cooked to the centre.• To ensure that harmful microbes are killed.3 How this is doneSee also Checking temperatures.• Poultry and poultry products are thoroughly defrostedbefore cooking (unless otherwise directed by themanufacturer’s instructions)• Oven is pre-heated before cooking starts.• Poultry is cooked so that the centre of the thickest partreaches one of the temperature/time combinations below:Internal temperature Time65ºC for 10 minutes70ºC for 2 minutes75ºC instantChecking poultry is cookedA temperature probe is used to check that the thickest part ofthe meat (usually the breast or the innermost part of the thigh)has reached 75ºC or one of the time/temperature combinationsabove. This is done in one of the following ways:• Each time the poultry item is cooked the temperature ismeasured or• Each time a batch of the same poultry items is cooked, oneitem in the batch is temperature probed or• When a standard cooking procedure is followed, one dishis temperature probed each week (see Poultry time/cookingsettings).It’s not necessary to temperature probe diced orthinly sliced poultry (such as those used in stir frys).This is because smaller pieces are more likely tocook through to the middle more easily and it’sdifficult to get a representative reading.When using a temperature probe follow the procedureChecking temperatures.Poultry is always cooked thoroughly and is neverserved medium or rare.4 What if there is a problem?If poultry does not reach a high enough temperature, keepcooking until it does!When poultry is being cooked using a standard time/temperature setting and is found not to have been cookedproperly take action to find out why. Some questions to ask:• Was the procedure followed correctly?• Does the equipment (eg, oven) need repairing?• Have the recipe ingredients changed (different cuts of meat)?5Write it downWrite down in the ‘Checking poultry iscooked’ procedure each of the poultry dishesthat are served and select which option willbe used to check that they are thoroughlycooked.Standard time/temperature settingWhen a standard time/temperature setting isto be used, write down the checks that havebeen made to prove that the time/temperaturesetting will cook the food to 75 o C (seePoultry time/temperature settings record).For poultry items that are cooked using astandard time/temperature setting it isonly necessary to check the temperature ofthe poultry in one dish each week. Writethis down in the ‘Once a week poultrytemperature checks’ record in the Diary.Poultry dishes with no standard time/temperature settingFor poultry dishes that aren’t cooled usingan established standard time/temperaturesetting, write down the temperature of eachpoultry item or one item from a batch inthe ‘Cooking poultry temperature’ record (see‘Records’ section). This must be done everytime the item is cooked.Write down in the Diary any action taken iffood doesn’t reach a safe temperature.Food Control Plan Version 3.0 2011S7