SFBB Pack Training _ Cooking Safely Using Food Safe Temperatures

The **SFBB (Safer Food, Better Business)** pack emphasizes the importance of cooking food safely by adhering to food-safe temperatures to minimize the risk of foodborne illnesses. Below is a comprehensive guide to **cooking safely using food-safe temperatures**, as outlined in SFBB training:

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### **1. Why Cooking Safely is Important**
- Proper cooking kills harmful bacteria like **Salmonella, E. coli, and Listeria**, ensuring food is safe to eat.
- Undercooked or improperly cooked food can lead to food poisoning and serious health issues.

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### **2. Food Safe Temperature Guidelines**
To ensure food is safely cooked:
- **Core Temperature:** Cook food until its core (thickest part) reaches at least **75°C** for 30 seconds. Alternatively:
- **70°C** for 2 minutes.
- **65°C** for 10 minutes.
- **60°C** for 45 minutes.
- **Hot Holding:** Keep food at **63°C** or above if it will be served hot.

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### **3. Key Foods Requiring Thorough Cooking**
Certain foods pose higher risks if undercooked and must always be cooked to the correct temperature:
- **Poultry** (e.g., chicken, turkey): Must reach at least **75°C**.
- **Minced meat products** (e.g., burgers, sausages): Fully cook as bacteria may be present throughout the product.
- **Eggs and egg dishes** (e.g., quiche, scrambled eggs): Cook until the whites and yolks are firm.
- **Fish:** Cook until it’s opaque and flakes easily with a fork.
- **Ready-to-eat food** that’s reheated: Heat to a core temperature of **75°C**.

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### **4. Using a Food Thermometer**
A thermometer is an essential tool for ensuring food is cooked safely:
- **Check regularly:** Always test the core (thickest) part of the food.
- **Clean and sanitize the thermometer** before and after use to prevent cross-contamination.

**Steps to use:**
1. Insert the thermometer probe into the center or thickest part of the food.
2. Wait a few seconds for the reading to stabilize.
3. Confirm the temperature meets the safe level (e.g., 75°C).

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### **5. Visual Checks for Safe Cooking**
While a thermometer is the most reliable method, you can use visual cues as a secondary check:
- **Poultry:** Juices should run clear, and there should be no pink meat.
- **Burgers and sausages:** No pink or red meat should be visible in the center.
- **Fish:** Flesh should be opaque and flake easily.

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### **6. Reheating Food Safely**
- Reheat food **once only** and ensure it reaches at least **75°C** throughout.
- Discard reheated food that isn’t consumed.

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### **7. Common Cooking Mistakes to Avoid**
- **Cooking too quickly at high heat:** The outside may cook while the inside remains raw.
- **Guessing doneness:** Always use a thermometer for accuracy.
- **Reusing partially cooked food:** Partially cooked food should not be stored and reused later.

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### **8. Recording and Monitoring**
- Use the **SFBB Daily Diary** to record cooking temperatures of high-risk foods.
- Ensure all staff are trained to check and document temperatures consistently.

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### **9. If Food Does Not Reach the Correct Temperature**
- Continue cooking until the correct temperature is achieved.
- Never serve food that hasn’t been thoroughly cooked to a safe level.

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### **10. Practical Tips for Training Staff**
- Provide hands-on training on how to use thermometers.
- Explain the importance of safe cooking temperatures and legal requirements.
- Use examples of risks from undercooked foods to highlight the importance of accuracy.

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Would you like a printable checklist or specific advice for your business type?