Standard Operating Procedures for

Facility Name:

Cooking
Why: Who: When:
Harmful bacteria and parasites can cause illness if foods are not cooked to proper temperatures for a specified time. Food production employees who are responsible for cooking. _____________________________________________ each time each shift _____________________________________________ Use a clean and calibrated thermometer to check the final cooking temperature. ________________________________________ o Facility Temp Time 15 seconds

How:

Complete the table for the foods and equipment used: Food Final Temp Poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, stuffing containing fish, meat poultry or ratites Raw eggs prepared for hot holding, ground meats (sausage & hamburgers), ratites (ostrich, emu), steaks Raw eggs broken on request, seafood Plant food (fruits & vegetables) Roast Microwave cooking 165F

155F

15 seconds

145F 135F 130F 165F in all parts of food & allowed to stand for 2 minutes after cooking

15 seconds

112 Minutes

Other

Optional Records Correction:

Cooking Temperature Log Record final cooking temperatures: each time hourly daily weekly other _______________ If the final temperature is not reached, continue cooking until correct temperature is reached. Modify the cooking process to achieve the correct time and temp.

________________________________________
View Logs PIC _____________________________________________ Verification: Prepared or revised by:

Signature: __________________________________________Date:_______________ SAMPLE SOP