Thorough cooking food kills harmful bacteria.
Check list:
- Birds must be cooked properly in the thickest part of the leg, the meat should not be pink or red and the juices must run clear.
- Check that sausages and burgers are piping hot all the way through with no pink or red in the center.
- The largest piece of meat in stews, curries etc should have a soft texture all the way through with no pink or red.
- Combination dishes such as Shepherds Pie must be piping hot (steaming) in the center, if its a large batch, check in several places.
- Check that liquid dishes bubble rapidly when you stir them.
- With fish, cut into the center or by the bone to check that the colour and texture have changed.
For further information on cooking food safely, click here.
Your actions:
1. Keep a log of events if things go wrong, what did you do?
2. Invest in a temperature probe.
3. Review your cooking methods, you may need to increase the time or temperature or use different equipment.
4. Train your team.
