Core Cooking Temperatures
In the run up to the busiest period of the year, it is vital you do not shortcut your food safety procedures. Recording the core cooking temperature of high risk foods is part of your daily due diligence.
Earlier this year a school chef was very busy and took a shortcut by not taking the temperature of a high risk batch cooked dish. They cook this dish frequently and just “knew” the food would be cooked to the correct temperature if they followed their usual procedures. It turns out that the core cooking temperature of 75°C was not reached as high levels of Campylobacter caused the people who ate the dish to be very ill (one person was hospitalised for a week). Checking the core cooking temperature would have avoided this incident.
Take and record the core cooking temperature of ALL batch cooked high risk protein items. There is an increased risk of problems when foods are cooked in quantity, especially if they are cooled and reheated or served cold at a later date.
Don’t take shortcuts. Check and record the core cooking temperature of a selection of high risk protein items each day. Six items each day would be a good number of checks plus all batch cooked items.
Fun Food Fact
You may be a little shocked to find out peanuts are an ingredient in dynamite. They contain an oil that is used in the process of making glycerol. Glycerol is one of the main ingredient in nitroglycerin which is the main part of dynamite!