Food Control Plan Checklist - Tararua District Council

Serve SafeChecking poultry is cookedIt’s important that poultry and dishes containing poultry are thoroughly cooked. The table below identifies thechecks that are done to ensure proper cooking.Write it downUse the table below to identify and record which checks are done to make sure the poultry dishes youserve are properly cookedStep 1 - in column A write down all the poultry dishes that you cookStep 2 - identify how you check each type of dish is properly cookedIf you temperature probe the dish every time it is cooked tick the box in column B - temperatures should be written down onthe record Cooking poultry temperature.If you batch cook the dish (cook a number of the same dishes together) and temperature probe one dish in each batch cooked,tick the box in column D. The temperature should be written down on the record Cooking poultry temperature (R4).If you have a proven time/cooking setting for the dish tick the box in column C - once a week one dish is temperature probedfrom any one of the types of dishes identified in column C. If there is more than one dish identified in column C choose adifferent dish to check each week. The details of the temperature check are written down in the Diary.Step 3 - in column E tick a box to show what temperature and time the dish will be cooked to. This will either be an instanttemperature of 75ºC (or above), or one of the temperature/time combinations below:Internal temperature Time65ºC for 10 minutes70ºC for 2 minutes75ºC instantAPoultry item (list each dish)Temperature probe (tick as appropriate)BEvery dish,every timeCOne dish,once a weekDOne dish inevery batchETemperature poultry dish must reach inthickest part (tick as appropriate)75ºC or ºC for mins75ºC or ºC for mins75ºC or ºC for mins75ºC or ºC for mins75ºC or ºC for mins75ºC or ºC for mins75ºC or ºC for mins75ºC or ºC for mins75ºC or ºC for mins75ºC or ºC for minsFood Control Plan Version 3.0 2011S9