Proven cooking method - Five times a week check
Cooking poultry and/or minced meat - once a week cooking temperature check if you have proved your method.

Boiling, Roasting and steaming will kill most bacteria, but spores may still survive.
Cooking above 75°C kills most Food Poisoning bacteria including Campylobacter, Salmonella, Listeria and E Coli

This form should only be used if you have proved your cooking method. Select one dish that is cooked using a proven time/temperature setting to validate. Choose a different dish each week if you have more than one poultry, minced meat item on the menu. You must use the same equipment and same ingredients (type, weight, size, vinegar solution etc.) as stated in the noted procedure. Make or cook the food/cooking equipment using a standard procedure.
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Your Name *
What is the item you are cooking? *
Type of check.  Choose one. *
What temperature was the food cooked to? *
Take the core temperature using a probe.  Cooking above 75°C kills most Food Poisoning bacteria including Campylobacter, Salmonella, Listeria and E Coli
How long was it cooked at this temperature? *
The acceptable (minimum) time/temperature combinations for cooking poultry, minced or finely ground meat, or chicken livers are: 65°C for 15 minutes 70 °C for 3 minutes
Is the cooking check acceptable? *
If no, please select action taken *
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