Food Control Plan Checklist - Tararua District Council

Serve SafePoultry time/temperature settingsPoultry items (ie, poultry and dishes containing poultry) cooked regularly using the same equipment and standardised ingredients(type, weight, size etc) will not need to be temperature checked on each occasion if a standard cooking procedure has beendemonstrated to ensure proper cooking.To prove a standard cooking procedure will properly cook the poultry item the following checks must first be made.1. Cook the food using a standard cooking procedure.2. Check the thickest part of the poultry item with a probe thermometer to ensure it has either reached 75ºC, or one of the alternativetime/temperature combinations from the table below:Internal temperature Time65ºC for 10 minutes70ºC for 2 minutes75ºC instant3. Repeat steps 1 and 2 until confident a safe temperature will be consistently reached. Do this on at least three different occasionsto check it works.If the food does not reach a safe temperature on three occasions increase the cooking time and/or cookingtemperature and repeat steps 1-3 above.4. Write down the results of your time/temperature checks below:Poultry item:Select the temperature the poultry item will be cooked to [tick as appropriate]:Cooked to 75ºC Cooked at ºC for minutesCooking detailsMethod (How was the food cooked?)What equipment was used?What temperature setting was used?Date1stTimestartedcooking1st probe*2nd probetime temp time tempInitials2nd3rd* If the temperature is 75ºC it isn’t necessary to probe a second time.Poultry item:Select the temperature the poultry item will be cooked to [tick as appropriate]:Cooked to 75ºC Cooked at ºC for minutesCooking detailsMethod (How was the food cooked?)What equipment was used?What temperature setting was used?Date1stTimestartedcooking1st probe*2nd probetime temp time tempInitials2nd3rd* If the temperature is 75ºC it isn’t necessary to probe a second time.Food Control Plan Version 3.0 2011S8