Safe Food Preparation, Cooking and Holding
Preparation
Plan small batches so food is not left out. Use separate cutting boards and utensils for raw and ready-to-eat food, or clean and sanitize between uses. Wash produce under running water. Do not wash raw meat or poultry-splashing spreads bacteria. Thaw safely. Keep allergens separate and label them.
Cooking
Cook to the required internal temperature and check with a probe thermometer. Poultry and stuffed foods should reach 74°C (165°F); ground meat should reach 71°C (160°F). Colour is not a reliable doneness test. Clean and sanitize the thermometer probe between uses. If food is not cooked to temperature, continue cooking-do not just serve it.
Holding and serving
Keep hot food at 60°C (140°F) or higher and cold food at 4°C (40°F) or lower. Use hot-holding equipment and ice baths, and check temperatures regularly. Reheat food to 74°C (165°F) for at least 15 seconds. If high-risk food has been in the danger zone for more than two hours, discard it. Do not add fresh food to an existing batch; use small containers and replenish.
Traps
Questions often suggest that a thermometer is unnecessary if the food is brown, that hot holding can be 50°C, or that reheating once makes any food safe. Also, never use the same tongs for raw and cooked food.
Worked example
A chicken breast is browned outside but reads 65°C inside. It is not safe to serve. Continue cooking until it reaches 74°C. Rule of thumb: 4°C/60°C and 2 hours-keep food out of the danger zone, and discard after two hours.