Le Chef Award Winning Chefswear

1.  Hazards

• Survival and growth of food poisoning bacteria.
• Formation of spores.
• Post cooking contamination by food poisoning bacteria.
• Foreign body contamination.

2.  Controls

• Thorough cooking to a core temperature of 70°C for 2 minutes (or 75°C for 30 seconds).
• Separation of raw and cooked food.
• Use of clean and disinfected utensils.
• Covering of food where possible.
• Condition and maintenance of cooking equipment and utensils.
• Staff training.
• Effective pest control.
• Staff personal hygiene

3.  Critical Control Point Monitoring and Record Keeping

Critical Control Point	Monitoring Procedure	Acceptable Range	Corrective Action
Thorough cooking	Cooking temperatures to be recorded	Core temperature of 70°C for 2 minutes (or 75°C for 30 seconds)	Continue to cook until specified temperature is achieved.