Restaurants · Food Safety · Basic
Record every batch cooked or reheated during service. Probe the thickest part of the food. If 75 °C is not reached, continue cooking and re-check.
A per-service temperature recording sheet based on the FSA's Safer Food Better Business cooking safe method. Logs the food item, cooking or reheating status, core temperature reached, and the time of each check — the evidence that hot food has reached safe temperatures before serving.
The cooking safe method requires food to reach a core temperature of 75 °C (or 82 °C for reheating in Scotland) to kill harmful bacteria. This record provides the documented proof that Environmental Health Officers look for during inspections and Food Hygiene Rating assessments.
This checklist template is provided as a general-purpose resource and is not tailored to the regulatory requirements of any specific country, region, or jurisdiction. It is the responsibility of each organisation to review and adapt this template to ensure compliance with all applicable local laws and regulations. Miratag does not accept liability for any inaccuracies or omissions, or for any actions taken based on this template.
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