This blog gives advice to Food Handlers on how to ensure meat is produced safely, by identifying the most appropriate methods to manage potential hazards associated with cooking meat from vertical rotating spits.
It takes thorough cooking to kill harmful bacteria. Foods are properly cooked when they are heated for a long enough time at a high enough temperature to kill harmful bacteria that cause food‐borne illness.
To avoid food poisoning, the internal temperature of the meat needs to reach at least 75°C before being cut from the spit. Even when the surface temperature reaches above 75°C, the internal temperature of the meat could potentially be in the danger zone of 5°C to 60°C.
This will provide an ideal temperature for food poisoning bacteria to multiply, and there is also a risk of cross‐contamination from raw to cooked meat during slicing.
Meat must be further cooked on a hot plate/grill prior to serving to prevent the risk of partly cooked meat being served to customers
Cut/slice meat from the area of the spit that has reached 75°C
Use thin cuts of meat to stack on the spit
Never serve raw or partly‐cooked food to customers
Do not allow meat to fall in the drip tray. The drip tray may contain raw juices from the meat and may contaminate ready‐to‐eat meat with food poisoning bacteria.
Food Handlers should never put frozen meat on the machine. Spits which are completely or partly frozen are difficult to cook. Spits should always be thawed in the refrigerator or cool room. Thawing food out of refrigeration can allow bacteria to multiply.