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    Cooking Food: Tandard Perating Rocedure

    Uploaded by

    Ahmed
    This standard operating procedure outlines proper food cooking practices and procedures to ensure safety. It details that all foods must be cooked to the appropriate internal temperatures as measured by a calibrated thermometer and temperatures must be taken and recorded. It provides a table of required minimum internal temperatures for different foods and describes steps for preparing, cooking, cooling, reheating and holding foods safely.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Cooking Food: Tandard Perating Rocedure

    Uploaded by

    Ahmed
    44 views2 pages
    This standard operating procedure outlines proper food cooking practices and procedures to ensure safety. It details that all foods must be cooked to the appropriate internal temperatures as measured by a calibrated thermometer and temperatures must be taken and recorded. It provides a table of required minimum internal temperatures for different foods and describes steps for preparing, cooking, cooling, reheating and holding foods safely.

    Original Description:

    Checking Food

    Original Title

    CCSOP23 Cooking Food

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    This standard operating procedure outlines proper food cooking practices and procedures to ensure safety. It details that all foods must be cooked to the appropriate internal temperatures as measured by a calibrated thermometer and temperatures must be taken and recorded. It provides a table of required minimum internal temperatures for different foods and describes steps for preparing, cooking, cooling, reheating and holding foods safely.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    44 views2 pages

    Cooking Food: Tandard Perating Rocedure

    Uploaded by

    Ahmed
    This standard operating procedure outlines proper food cooking practices and procedures to ensure safety. It details that all foods must be cooked to the appropriate internal temperatures as measured by a calibrated thermometer and temperatures must be taken and recorded. It provides a table of required minimum internal temperatures for different foods and describes steps for preparing, cooking, cooling, reheating and holding foods safely.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    STANDARD OPERATING PROCEDURE

    Cooking Food
    Policy: All foods will be cooked using appropriate practices and procedures to ensure safety. This
    includes properly cooking foods to required internal temperatures and taking and recording
    temperatures.

    Procedure: Employees involved in the production of food must complete the following steps:

    Prepare hot foods:

    1. Cook hot foods to these minimum end-point temperatures or higher. Avoid over-cooking.
    Use a calibrated thermometer to check product temperature in thickest part of the item.

    Poultry 165ºF for 15 seconds


    Stuffing, stuffed meats, casseroles, and other 165ºF for 15 seconds
    dishes combining raw and cooked foods
    Potentially Hazardous Foods cooked in 165ºF; let food stand for 2
    microwave minutes after cooking, stir during
    cook process
    Ground or flaked meats, shell eggs hot-held 155ºF for 15 seconds
    for service 155ºF for 15 seconds
    Injected and mechanically tenderized* meats
    Pork 145ºF for 15 seconds
    Beef and pork roasts 145ºF for 4 minutes
    Beef steaks, veal, lamb 145ºF for 15 seconds
    Commercially raised game animals 145ºF for 15 seconds
    Fish and foods containing fish 145ºF for 15 seconds
    Shell eggs (for immediate service) 145ºF for 15 seconds
    (If it is not fully cooked use pasteurize eggs)
    Vegetables (canned, frozen, fresh), fruits, 135ºF for 15 seconds, held above
    grains, and legumes hot-held for service 135ºF
    Ready-to-eat commercially processed and 135ºF for 15 seconds, held above
    packaged foods 135ºF
    * Mechanically tenderized meats are meats that have been deeply penetrated by processes known as
    “blade tenderizing,” “jaccarding,” “pinning,” or “needling.” The use of blades, pins, needles, or any
    mechanical device may also be used to penetrate.

    2. Take end-point cooking temperatures and record in the cooking log.


    3. Reduce holding time of foods before serving by using batch cooking. Prepare batches of
    product to ensure quality and safety.
    4. Allow temperature of cooking equipment to return to required temperatures between
    batches.
    5. Do not use hot holding equipment to cook or reheat foods.

    6. Food ingredients should be exposed to room temperature for no more than two hours during
    preparation or assembly. Keep in refrigeration or hot holding until needed, the TOTAL time
    of foods should be exposed to room temperatures shall not exceed four hours.
    7. Prepare products that will not be cooked or heated away from other products.

    Non-Continuous Cooking**

    1. Do not cook the food for longer than 60 minutes during initial cooking.
    Cooking Food, cont.

    2. Cool the food immediately after initial cooking using the two stage cooling process: product is
    cooled to below 70 within 2 hours and to below 41°F within the next four hours.
    3. Freeze or refrigerate the food after cooling it. If refrigerating the food, make sure it is held at
    41°F or lower.
    4. Heat the food to at least 165°F for 15 seconds before selling or serving it.
    5. Cool the food if it will not be served immediately or held for service using the two stage cooling
    process.
    ** Non-continuous cooking refers to the cooking of food in a food establishment using a process in which the
    initial heating of the food is intentionally halted so that it may be cooled and held for complete cooking at a later
    time prior to sale or service.

    Children’s Menus

    1. The sale of undercooked or comminuted meat*** is prohibited.


    ***Comminuted meat includes meat that has been emulsified, stuffed, linked, or smoked. Products
    include sausages, frankfurters, and bratwurst.

    Take temperatures:

    1. Use a calibrated thermometer to take temperatures of each batch of all menu items that contain
    food ingredients that are temperature controlled for safety or potentially hazardous food
    products,
    2. Clean the thermometer stem by wiping with alcohol wipes prior to and after taking the
    temperatures of each food; or washing, rinsing, and sanitizing stem,. Open the alcohol sanitizer
    package with clean hands.
    3. Take temperatures in the thickest part of a food item (usually the center). Two readings should
    also be taken in different locations to assure thorough cooking to the appropriate temperature.
    4. Record the end-point cooking temperature on the Daily Menu Production Worksheet and
    Temperature Log.
    5. If recommended temperature is not met continue cooking.

    The unit supervisor will:

    1. Review logs daily to ensure that temperatures and corrective actions are being met.
    2. Take corrective action as necessary.
    3. Follow-up as necessary.
    4. File logs with HACCP records.

    Policy last revised on: ______________

    Iowa State University Extension and Outreach programs are available to all without regard to race, color, age, religion, national origin, sexual orientation, gender identity, genetic information,
    sex, marital status, disability, or status as a U.S. veteran. Inquiries can be directed to Office of Equal Opportunity, 3350 Beardshear Hall, Ames, Iowa 50011, (515) 294-7612.

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