FOOD-GALLEY-3.2.1

Cooking, Core Temperature and Probe Discipline

FOOD-GALLEY-3 · Temperature Control and the Food Journey · FOOD-GALLEY-3.2 Cooking, Holding and Service

Cooking kills vegetative bacteria but not spores or heat-stable toxins, and colour is no proof of safety - only a core temperature is, classically 75 degrees C for 30 seconds. Probe the thickest part with a disinfected probe, avoid bone, record the reading, and calibrate the probe in ice and boiling water.

Independent study. xplor is not an Ofqual-regulated awarding organisation or an approved centre, and awards no qualification. Covers the ground assessed at Level 2 food safety in catering; the regulated award itself must be sat with an approved centre.