Safe Method – Cooking (Updated February 2024)

Eggs Cook eggs and foods containing eggs thoroughly until they are steaming hot or, if serving eggs or egg dishes lightly cooked (e.g. soft boiled or in fresh mayonnaise or mousse), either use: • Pasteurised egg, or • British Lion code or equivalent assurance scheme. WHY? Eggs can contain harmful bacteria. If you cook them thoroughly this kills any bacteria. The British Lion code or equivalent assurance schemes demonstrates eggs have been produced in a safe manner and therefore can be eaten less than thoroughly cooked. Pasteurisation also kills harmful bacteria. LIST THE DISHES CONTAINING EGGS THAT YOU PREPARE OR COOK. DO YOU COOK EGGS AND FOOD CONTAIN EGGS THOROUGHLY UNTIL THEY ARE STEAMING HOT? IF NOT WHAT DO YOU DO?

SAFETY POINT
:Make sure you rotate stock and use the oldest eggs first. Use eggs within the ’best before’ date. You can freeze them for use later if required. Buy eggs from a reputable supplier. Store eggs in a cool, dry place. WHY?Harmful bacteria can grow in eggs that are not handled or stored correctly. WHAT DO YOU DO?

SAFETY POINT
RICE:
When you have cooked rice, make sure you keep it hot until serving or chill it down as quickly as possible and then keep it in the fridge.
You can make rice chill down more quickly by dividing it into smaller portions, spreading it out on a clean tray, or running it under cold water (make sure the water is clean and drinking quality).

WHY?
Rice can contain spores of a type of harmful bacteria that may not be killed by cooking or reheating.
If cooked rice is left at room temperature, spores can multiply and produce toxins that cause food poisoning. Reheating will not get rid of these

HOW DO YOU DO THIS?
1. How do you keep rice hot before serving?

SAFETY POINT
PULSES:
Follow the instructions on the packaging on how to soak and cook dried pulses, such as beans.

WHY?
Pulses can contain natural toxins that could make people ill unless they are destroyed by the proper method of soaking and cooking.
Tinned pulses will have been soaked and cooked already.

HOW DO YOU DO THIS?
Do you follow the manufacturer’s instructions when cooking pulses?
(If yes type yes into the box below) If not, what do you do?

SAFETY POINT
SHELLFISH:
Make sure you buy shellfish from a reputable supplier. Keep the packaging for 60 days after opening.

WHY?
If you do not use a reputable supplier, you cannot be confident that shellfish have been caught and handled safely. It is a legal requirement to keep labels for 60 days to trace suppliers, if needed.

SAFETY POINT
Crabs, crayfish, lobster and scallops should be prepared by someone with specialist knowledge.

WHY?
Some parts of these shellfish cannot be eaten and some are poisonous, so it is important to know how to remove these parts safely.

HOW DO YOU DO THIS?
If you prepare crabs, crayfish, lobster and scallops, are these prepared by someone with specialist knowledge?
(If yes type yes in the box below)
If not, what do you do?

SAFETY POINT:
Shellfish such as prawns and scallops will change in colour and texture when they are cooked. For example, prawns turn from blue- grey to pink and scallops become milky white and firm. Langoustines (also called scampi or Dublin Bay prawns) are pink when raw and the flesh becomes firm and pink-white when they are cooked. If you use ready-cooked (pink) prawns, serve them cold or reheat them until they are piping hot all the way through.

SAFETY POINT:
Before cooking mussels and clams, throw away any with open or damaged shells.
.
WHY?
If the shell is damaged or open before cooking, the shellfish might not be safe to eat.

SAFETY POINT:
To check that a mussel or clam is cooked, make sure the shell is open and that the mussel or clam has shrunk inside the shell. If the shell has not opened during cooking, throw it away.

WHY? If the shell has not opened during cooking, the shellfish might not be safe to eat. HOW DO YOU DO THIS?
List the types of shellfish you serve or use as an ingredient.

SAFETY POINT
FISH:
Make sure you buy fish from a reputable supplier. If you buy fresh fish make sure you store it between 0°C and 4°C. If you buy frozen fish then keep it frozen until you are ready to use it.

WHY?
Certain types of fish, such as mackerel, tuna, anchovies and herrings, can cause food poisoning if not kept at the correct temperature.

SAFETY POINT:
Make sure you use equipment that reheats/cooks food effectively and follow the equipment manufacturer’s instructions. Check equipment regularly to make sure it is working properly.

WHY?
If equipment is not suitable for reheating, or is not used properly, the food might not get hot enough to kill bacteria.

SAFETY POINT:
Preheat equipment such as ovens and grills before reheating.

WHY?
Food will take longer to reheat if you use equipment before it has preheated. This means that recommended reheating times in recipes or manufacturer’s instructions might not be long enough.

If you are reheating food in a microwave, follow the product manufacturer’s instructions, including advice on standing and stirring. If you use a microwave to reheat food that you have cooked yourself, it is a good idea to stir it at stages while reheating.

WHY?
The manufacturer has tested its instructions to make sure that products will be properly reheated. Standing and stirring are part of the process of cooking/ reheating in a microwave and help make sure the food is the same temperature all the way through.
When food is microwaved, it can be very hot at the edges and still be cold in the centre – stirring helps to prevent this.

SAFETY POINT:
Serve reheated food immediately, or put it straight into hot holding.g.

WHY?
If food is not served immediately, the temperature will drop and harmful bacteria could grow.

THINK TWICE!
Remember, reheating means cooking again, not just warming up. Always reheat food until it is steaming hot all the way through (you should only do this once). Do not put food into hot holding without reheating it properly first.

CHECK IT:
Check that reheated food is steaming hot all the way through.

YOUR CHECK:
If you use a different check, you will need to prove that it is safe. See the ‘Prove it’ safe method in the Management section. Give details of your check here:

List here the types of dishes you reheat(Update whenever you change your menu)

HOW TO USE THIS FORM:
This sheet is for you to show how you check key cooked dishes. It focuses on types of dish where proper cooking is essential to kill harmful bacteria. Before you start, make sure you have read the ‘Cooking safely’ and ‘Foods that need extra care’ safe methods. Different checks are suitable for different types of dish. For each type of key cooked dish on your menu, choose a check from the list below and write the type of dish next to the appropriate check. You do not need to write down eggs and pulses, these are covered by the ‘Foods that need extra care’ safe method. Also fruit and vegetables and ready-to-eat food are included in the ‘Ready-to-eat food’ safe method.

CHECK
If you serve beef or lamb rare (whole cuts such as steaks and whole joints only), make sure all of the outside surfaces are fully cooked.

TYPE OF DISH
e.g. steaks, leg of lamb
(if not applicable please specify)

Check that whole birds are cooked through thoroughly in the thickest part of the leg. The meat should not be pink or red and the juices should be clear and not have any pink or red in them.

TYPES OF DISH
e.g. roast chicken, turkey
(if not applicable please specify)

Check that rolled meat joints, whole cuts of pork and processed meat products, such as sausages and burgers, are steaming hot all the way through with no pink or red in the centre.

TYPES OF DISH
e.g. sausages, pork chops, rolled joint
(if not applicable please specify)

Check that livers and offal are cooked thoroughly. When preparing dishes such as liver pâté or parfait, the liver should be cooked through and should not be pink inside.

TYPE OF DISH
e.g. fried liver, pâté, parfait
(if not applicable please specify)

Check that liquid dishes bubble rapidly when you stir them.

TYPES OF DISH
e.g. gravy, soup, sauces, stews
(if not applicable please specify)

Cut into the centre of fish, or by the bone if there is one, to check that the colour and texture has changed and the fish is cooked through.

TYPES OF DISH
e.g. salmon, cod
(if not applicable please specify)

The largest piece of meat in stews, curries, stir-fries etc. should be steaming hot all the way through with no pink or red.

TYPE OF DISH
e.g. curries, casseroles
(if not applicable please specify)

Check that combination dishes (e.g. contains meat and vegetables) are steaming hot in the centre.

TYPES OF DISH
e.g. lasagne, fish pie
(if not applicable please specify)

Check that shell fish such as prawns have changed in colour and texture.

TYPE OF DISH
e.g. prawns in garlic butter
(if not applicable please specify)

To check that a mussel or clam is cooked, make sure the shell is open and the mussel or clam has shrunk inside the shell.

TYPES OF DISH
e.g. modules marinière
(if not applicable please specify)

Make sure food is steaming hot all the way through. You should use this check:
when reheating food
when you cannot find another suitable check for one of your dishes

TYPES OF DISH
(if not applicable please specify)

If you use a different check, you will need to prove that it is safe. See the ‘Prove it’ safe method in the Management section. Give details of your check here:

HOT FOOD MUST BE KEPT AT 63°C OR ABOVE, EXCEPT FOR CERTAIN EXCEPTIONS.

When you display hot food, e.g. on a buffet, you should use suitable hot holding equipment to keep it above 63°C. If this is not possible, you can take food out of hot holding to display it for up to two hours, but you can only do this once.

Food that has not been used within two hours, should either be reheated until it is steaming hot and put back in hot holding or chilled down as quickly as possible to 8°C or below. If it has been out for more than two hours throw it away.
Remember to keep the food at a safe temperature until it is used.

If you do take food out of hot holding to display it, remember not to mix new food with the food that is already on display. This could lead to the older food being left out for too long.

CHECK IT
Make sure food is steaming hot all the way through from the moment it is cooked to the moment it is served.

CHECK IT
If you do not do this, what do you do?

SAFETY POINT:
When preparing and handling food, you should: • keep ready-to-eat food completely separate from raw meat, poultry, fish, eggs and unwashed vegetables • make sure work surfaces, chopping boards, knives etc. are clean (and disinfected if you have prepared raw food) • ideally, use separate colour coded chopping boards and utensils for ready-to-eat food • keep ready-to-eat food covered at all times during preparation and storage.

WHY?
This protects food from harmful bacteria and allergens. This is especially important for ready-to-eat food because it will not be cooked or reheated before serving.
It also helps keep allergens from spreading.

HOW DO YOU DO THIS
List the types of ready-to-eat food you use and how you handle them:

SAFETY POINT:
Make sure you keep ready-to-eat food cold enough. See ‘Chilled storage and displaying chilled food’ in the Chilling section.
Do not use ready-to-eat food after the ‘use by’ date, if there is one.
For food you have prepared, or removed from its original packaging, you should have a method of keeping track of when food should be used or thrown away.

WHY?
If these types of food are not kept cold enough, harmful bacteria could grow.
You should never use food that has passed its ‘use by’ date because it might not be safe to eat.

HOW DO YOU DO THIS?