Standard Operating Procedures: Cooking Potentially Hazardous

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STANDARD OPERATING PROCEDURES
SUBJECT: COOKING POTENTIALLY HAZARDOUS (TCS) FOOD
REFERENCE CHART:
Poultry, stuffing, stuffed meat or fish, casseroles, egg dishes, dishes combining raw and cooked food, baluts and ratities.
165 F
Potentially hazardous food cooked in microwave.
Ground or flaked meats
155 F
Pork, beef and pork roasts, beefsteaks, veal, lamb, commercially raised game animals, fish, foods containing fish, shell eggs for
145 F
immediate service. See the Food Code, subpart 3-4 for alternate cooking times for beef and pork roasts.
Fruits and vegetables that are cooked for hot holding.
135 F
* Note: Cook to this temperature for at least 15 seconds.
On the following lines list all foods, in your facility, that will be cooked to these minimum internal temperatures.
165 deg. F. ______________________________________________________________________________________________
____________________________________________________________________________________________
155 deg. F. ______________________________________________________________________________________________
____________________________________________________________________________________________
145 deg. F. ______________________________________________________________________________________________
____________________________________________________________________________________________
140 deg. F. ______________________________________________________________________________________________
____________________________________________________________________________________________
On each shift, what staff person/position will make sure proper cooking temperatures are being meet?
__________________________________________________________________________________________________________
What will be done with food that does not get to the proper cooking temperature?
__________________________________________________________________________________________________________
__________________________________________________________________________________________________________
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