If food hasn't reached the correct temperature to be safe, you should continue cooking it until it reaches the required temperature and duration. It's important to use a food thermometer to check the internal temperature of the food. Make sure you follow these steps to ensure food safety and compliance.
Common misunderstanding: If food hasn’t reached the correct temperature, it’s okay to serve it if it looks cooked.
Looks can be deceiving. Even if food appears cooked, it might not be safe unless it reaches the temperature that kills harmful bacteria. Always use a thermometer to check.
Common misunderstanding: You can just microwave undercooked food to quickly bring it to the right temperature.
Microwaving can heat food unevenly, leading to some parts not reaching the necessary temperature. It's better to continue cooking using the original or a more reliable method.
To safely bring food that hasn't reached the correct temperature up to standard, continue cooking it using the same or a more effective cooking method. Divide the food into smaller portions if necessary to speed up the process, and consistently monitor the temperature with a sanitised thermometer.
Common misunderstanding: Turning up the heat will make the food safe faster.
While higher heat might cook the exterior faster, it doesn’t guarantee the internal temperature will rise quickly enough to be safe. It’s better to cook at a steady, appropriate temperature.
If you discover that cooking equipment is faulty or broken, immediately stop using it. If possible, switch to alternative equipment that is functioning correctly. Always report the issue and, if necessary, call an engineer or maintenance team to repair or replace the faulty equipment.
Common misunderstanding: A small fault in cooking equipment doesn’t affect the cooking process.
Even minor faults can lead to uneven or insufficient heating, which may prevent food from reaching safe cooking temperatures. Always ensure equipment is in good working order.
Common misunderstanding: It’s okay to keep using the equipment until the end of the day before reporting it.
Delaying the report of faulty equipment can lead to food safety risks or more extensive damage to the equipment. Report and cease using faulty equipment immediately.
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Cooking food to the correct temperature is crucial because it reduces harmful bacteria like Salmonella and E. coli to safe levels, ensuring that the food is safe to consume.
To ensure food safety, monitor and accurately record the temperatures of cooked foods. Use a sanitised food thermometer designed specifically for cooking.
Deep fat fryers should be properly maintained and used to ensure food safety and quality.
Preheating cooking equipment is essential as it ensures consistent cooking temperatures from the start, aiding in evenly cooked food and optimal culinary results.
Hot holding equipment, such as bain-maries, is specifically designed to maintain already cooked food at a safe temperature before it is served.
Rolled joints of meat, including beef, pork, lamb, chicken, and turkey, should be thoroughly cooked to ensure safety.
To cook whole cuts of meat safely, seal the outside by cooking at high temperatures to kill bacteria on the surface.
Burgers should be cooked to a minimum internal temperature of 75°C for at least 30 seconds to ensure food safety. This temperature eliminates harmful bacteria such as E. coli.
To ensure poultry is safe to eat, it must be cooked to reach an internal temperature of at least 75°C (167°F).
To cook chicken livers safely, sauté them in batches for a minimum of 5 minutes or until the internal temperature is above 70°C for at least 2 minutes.