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!SOP Cooking

This standard operating procedure outlines the proper cooking procedures and temperatures for food safety, including checking that foods reach the correct internal temperature for a specified time using a calibrated thermometer. A cooking temperature log should be maintained to record final cooking temperatures each time foods are cooked. If temperatures are not met, cooking should continue until proper and foods should be held at safe temperatures after cooking is complete.

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Shee Ying
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2K views1 page

!SOP Cooking

This standard operating procedure outlines the proper cooking procedures and temperatures for food safety, including checking that foods reach the correct internal temperature for a specified time using a calibrated thermometer. A cooking temperature log should be maintained to record final cooking temperatures each time foods are cooked. If temperatures are not met, cooking should continue until proper and foods should be held at safe temperatures after cooking is complete.

Uploaded by

Shee Ying
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

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

Standard Operating Procedures for Facility Name: Cooking Why: Harmful bacteria and parasites can cause illness if

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