Stepping into Management Knowledge

Food Safety Training

3.7

HOW TO COOK FOOD SAFELY

PURPOSE OF THE TRAINING EXERCISE: To ensure that staff with food handling responsibilities understand how to cook food safely with minimal risk of cross contamination and bacterial growth .

TRAINING AIDS:  Cook Book & Matrices

 Food Safety Policy Ref 7.11  Cooking Temperature Records

TRAINING METHOD: This exercise is run as a question and answer session. Discuss correct answers with the group.

EXPLAIN TO THE TEAM: The Importance:  Food safety is the most important factor in cooking, It doesn't matter how delicious or complicated the recipe is.  If the food makes people sick because of improper cooking or handling, all your efforts will be wasted.  You can't tell if a food is safe to eat by how it looks or tastes.  Proper storage, cooking and handling are the only ways to ensure safe food. The Problems:  If food is not cooked properly, food poisoning bacteria or their toxins can make guests ill.  Bacteria require time and temperature to grow. Bacteria will grow rapidly between temperatures of 8 o C and 63 o C which is known as the danger zone .  It is possible that raw food when delivered to us will have some bacteria on it.  It is an offence to have foods stored or not cooked correctly so that they are in the danger zone. The Solution:  By cooking food quickly to a minimum of 75 o C , we minimise the time food is in danger of bacterial growth and the high temperature kills any bacteria that may be present.

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COOKING AND REHEATING CRITICAL CONTROLS

It is essential that all Critical Controls are followed at every stage of the cooking process to avoid any possibility of food poisoning through bacterial growth and poor practices. By following the procedures listed below we can show we have taken every step possible to reduce the risk

Safety Assurance March 2016

Food Safety 3.7