The safety of food is usually achieved through cooking and Food Safety Supervisors must ensure each cooking step is adequate to achieve this.
Hazards when cooking
- Potentially hazardous foods, which are not fully cooked will not be safe to eat as bacteria will not be killed
- Food may be contaminated after the cooking process, for example: unclean equipment or utensils may add bacteria to the food
Controlling and monitoring temperature while cooking
- Soups, sauces, gravies and casseroles that use raw ingredients should be brought to a boil which will prevent bacteria from surviving the cooking process
- Use a thermometer to check if potentially hazardous foods like rotating spits, rolled roasts and whole chickens are thoroughly cooked; the internal temperature of these foods must reach at least 74°C
- Always use clean equipment and utensils for cooking
- Using a probe thermometer, record a sample of these internal temperatures on a daily basis
- Ensure that all staff knows how to use a thermometer, and how and where to record temperatures
Corrective actions when cooking
- If the temperature in the centre of the potentially hazardous food has not reached 74°C,
continue cooking until the internal temperature is achieved
- Check recipes and cooking times if the centre of the potentially hazardous food does not reach the required temperature then adjust as necessary.
Food Safety Supervisors must ensure that food is cooked safely and in accordance with Australian Food Standards.