Kitchen operations innovation Doc.
No: KITOPI/FSMS/WI/CF/ 01
Title: Cooking Food Rev: 00 Issue: 01
Approval Date: 01/10/2019
Policy: Food will be cooked to proper internal temperatures to help prevent food
borne illness and spoilage.
Procedure: All Catering services employees involved in the cooking of potentially
hazardous foods must:
1) Follow requirements regarding internal cooking temperatures:
Internal
Product Time
Temperature
168O F (75 oC) Commercially processed, ready-to-eat Temperature Must Be
food Held For: 5 Min
Cooked vegetables
176 oF (80oC) Seafood Temperature Must Be
Beef chops and roasts Held For: 5 Min
176 oF (80oC) Ground meat Temperature Must Be
Injected meat (ham and flavor-injected Held For: 5 Min
roasts)
Fresh or frozen eggs
o
176 F (80 C) o
Poultry Temperature Must Be
Stuffing and stuffed meat, fish, poultry Held For: 5 Min
and pasta
Foods cooked in the microwave
Previously cooked foods
* Temperature considered is more than the required standard to control the hazard
2) Follow cooking times and required minimum internal cooking temperatures
specified by manufacturer’s directions
3) Cook foods that include multiple ingredients to the highest internal temperature of
individual ingredients
4) Record product name, time and temperature on the Cooking Temperature Log
5) Avoid overloading ovens and other cooking equipment
6) Allow equipment temperature to recover between batches
7) Use utensil or gloves to handle food after cooking
8) Taste foods correctly to avoid cross-contamination
a. Ladle a small amount of food into a dish
b. Taste the food in the dish with a clean utensil
c. Remove the dish and utensil from the preparation area
Kitchen operations innovation Doc. No: KITOPI/FSMS/WI/CF/ 01
Title: Cooking Food Rev: 00 Issue: 01
Approval Date: 01/10/2019
Corrective Action:
1) Continue cooking food until the internal temperature reaches the required
temperature
2) Discard food that does not reach minimum internal cooking temperatures
3) Discard food that was tasted incorrectly
4) Document temperatures and corrective action on the Cooking Temperature Log
Supervisor Responsibilities:
6) Train employees on the procedures
7) Monitor cooking procedure and temperature logs daily
8) Take corrective action as needed
9) File Cooking Temperature Log with records
10) Retrain any Catering services employee not following procedures in this
document
Verification and Record Keeping:
Catering services supervisor will verify that food has been cooked to minimum
internal temperatures by monitoring Catering services employees and reviewing
Cooking Temperature Log daily.
Catering services employees will record product name, time, temperatures, and any
corrective action taken on the Cooking Temperature Log.
Prepared By: Food safety officer
Reviewed By: Executive Chef
Approved By: Operations Manager
