Food Control Plan
Food Control Plan
  • 58
  • 206 982
Cooking poultry, minced meat and liver
In this topic from the template FCP you will learn how certain foods require particular care when cooking to ensure all harmful bugs are killed and the food is safe to eat. The foods discussed are poultry, minced meat and liver. To ensure these foods are safely cooked you will learn the required time/temperatures that the insides of the food need to reach to ensure the bugs are killed. Also discussed are what records are required to show your verifier so that you can prove that you safely cook these higher risk foods.
Note this topic needs to be read in conjunction with the topic following (Proving the method to use works every time).
Переглядів: 122

Відео

Managing Self Supply Water5:32Managing Self Supply Water
Managing Self Supply Water
Переглядів 989 місяців тому
This is one of the setting up topics in the template Food Control Plan. It is a topic that I considered was more suited to the owner/proprietor of the food business rather than food worker staff. It should be self-evident that having safe water is essential for any food service business. Not only do you need safe water for drinking, but it also has to be safe for cooking, cleaning and hand wash...
Managing Water Supply Provided by a Registered Drinking Water Supplier3:03Managing Water Supply Provided by a Registered Drinking Water Supplier
Managing Water Supply Provided by a Registered Drinking Water Supplier
Переглядів 889 місяців тому
This is one of the setting up topics in the template Food Control Plan. It is a topic that I considered was more suited to the owner/proprietor of the food business rather than food worker staff. It should be self-evident that having safe water is essential for any food service business. Not only do you need safe water for drinking, but it also has to be safe for cooking, cleaning and hand wash...
Managing Places and Equipment4:41Managing Places and Equipment
Managing Places and Equipment
Переглядів 1159 місяців тому
This is one of the setting up topics in the template Food Control Plan. It is a topic that I considered was more suited to the owner/proprietor of the food business rather than food worker staff. When choosing places and equipment for a food-business you need to be mindful of a number of things, such as: what were the previous uses of a building? Is the place designed for easy cleaning and main...
Checking Your Plan Is Working Well5:04Checking Your Plan Is Working Well
Checking Your Plan Is Working Well
Переглядів 1099 місяців тому
This is one of the setting up topics in the template Food Control Plan. It is a topic that I considered was more suited to the owner/proprietor of the food business rather than food worker staff. Although it will be an issue that involves all your food-business workers and including your suppliers. Managing your food business using a Food Control Plan does not happen automatically. The only tim...
Maintaining Equipment and Facilities5:33Maintaining Equipment and Facilities
Maintaining Equipment and Facilities
Переглядів 559 місяців тому
In this topic of the template food control plan you will learn the importance of maintaining equipment and facilities to ensure that your food is safe and suitable. It is a topic that I considered was more suited to the owner/proprietor of the food business rather than food worker staff. When we work day-in, day-out in a premises we sometimes miss things that would appear obvious to someone vis...
Understanding and Managing Risks From Nearby Activities1:28Understanding and Managing Risks From Nearby Activities
Understanding and Managing Risks From Nearby Activities
Переглядів 1169 місяців тому
This is one of the setting up topics in the Template Food Control Plan and is more relevant to the business owner/proprietor although its a matter that will probably change over time and so having staff report back any external issues is a good practice to have. Remember that you really need to complete each topic where required to make the template the Food Control Plan for your own business.
Business Layout1:45Business Layout
Business Layout
Переглядів 1149 місяців тому
This is one of the setting up topics in the template Food Control Plan. It is a topic that I considered was more suited to the owner/proprietor of the food business rather than food worker staff. Important thing is to remember to complete these details to make the template the Food Control Plan for your own food business. Note that personally I have found that taking multiple digital photograph...
Business Details4:17Business Details
Business Details
Переглядів 1439 місяців тому
This is one of the setting up topics in the template Food Control Plan. It is a topic that I considered was more suited to the owner/proprietor of the food business rather than food worker staff. Important thing is to remember to complete these details to make the template the Food Control Plan for your own food business.
Re calling your food5:30Re calling your food
Re calling your food
Переглядів 139 місяців тому
In this topic of the template food control plan you will learn of about the two main kinds of recall. That is consumer level and trade level and the two reason for a recall being either a food product or packaging you use or, because something caused your food to become unsafe or unsuitable. The topic provides links to additional MPI resources and you will find one of these "Simulated recall gu...
Cooling freshly cooked food5:24Cooling freshly cooked food
Cooling freshly cooked food
Переглядів 1509 місяців тому
In this topic of the template FCP you will learn how and why you need to cool freshly cooked food quickly to keep it safe. The main thing is to get the food through the temperature danger zone (60°C to 5°C) within a maximum of 6 hours. Once the cooked food has cooled to 60°C then its important to cool it down to 21°C within the first two hours. If your kitchen is very warm (say 30°C) the food w...
Preparing red meat for mincing and serving lightly cooked or raw6:29Preparing red meat for mincing and serving lightly cooked or raw
Preparing red meat for mincing and serving lightly cooked or raw
Переглядів 2910 місяців тому
This is one of the specialist topics in the template Food Control Plan. It provides detailed information and rules how you prepare red meat prior to mincing for serving rare or raw (as in steak tartare). The initial preparation is critical to ensure you remove harmful bugs which will be on the surface of the meat. If you do not sear, blanch or sanitise the meat surfaces then subsequent mincing ...
Making Chinese style roast duck3:18Making Chinese style roast duck
Making Chinese style roast duck
Переглядів 2310 місяців тому
This is one of the specialist topics in the template Food Control Plan. Although much more common-place now the issue of cooking poultry to achieve safe internal temperatures is a key element. Of course the preparation (which may include traditional 'secret recipes') is a the reason why this style of roast duck is a favourite for many.
Making doner kebabs2:53Making doner kebabs
Making doner kebabs
Переглядів 2910 місяців тому
This is on of the specialist topics in the template Food Control Plan. Doner kebabs have become a common fast-food option just about everywhere. The key to safe cooking is to ensure that shaved meat has been thoroughly cooked with the addition of using a griddle or hotplate to ensure safe cooking after the food has been shaved from the doner kebab,
Making sushi6:37Making sushi
Making sushi
Переглядів 3910 місяців тому
This is on of the specialist topics in the template Food Control Plan. It clearly tells you how acidified rice reduces harmful bug activity provided the process is done correctly with the pH between 3.0 and 4.3. With acidified rice the finished product is safe to store and display at up to 15°C for (in the case of nori rolls) 12 hours, and (in the case of Nigiri) up to 8 hours
Cooking using sous vide10:43Cooking using sous vide
Cooking using sous vide
Переглядів 2510 місяців тому
Cooking using sous vide
Hot smoking to control bugs5:48Hot smoking to control bugs
Hot smoking to control bugs
Переглядів 4110 місяців тому
Hot smoking to control bugs
Using acid to control bugs4:14Using acid to control bugs
Using acid to control bugs
Переглядів 6410 місяців тому
Using acid to control bugs
Using water activity to control bugs6:22Using water activity to control bugs
Using water activity to control bugs
Переглядів 6110 місяців тому
Using water activity to control bugs
Simulated recall guidance for food businesses17:22Simulated recall guidance for food businesses
Simulated recall guidance for food businesses
Переглядів 11010 місяців тому
Simulated recall guidance for food businesses
When things go wrong2:16When things go wrong
When things go wrong
Переглядів 4110 місяців тому
When things go wrong
Managing personal hygiene and health6:53Managing personal hygiene and health
Managing personal hygiene and health
Переглядів 17310 місяців тому
Managing personal hygiene and health
Taking responsibility6:55Taking responsibility
Taking responsibility
Переглядів 19310 місяців тому
Taking responsibility
Instructions4:01Instructions
Instructions
Переглядів 25010 місяців тому
Instructions
Contents + Day Cycle1:36Contents + Day Cycle
Contents + Day Cycle
Переглядів 23910 місяців тому
Contents Day Cycle
Training and competency4:09Training and competency
Training and competency
Переглядів 18510 місяців тому
Training and competency
Recalling your food5:31Recalling your food
Recalling your food
Переглядів 6210 місяців тому
Recalling your food
Tracing your food3:29Tracing your food
Tracing your food
Переглядів 6710 місяців тому
Tracing your food
Dealing with customer complaints2:29Dealing with customer complaints
Dealing with customer complaints
Переглядів 4310 місяців тому
Dealing with customer complaints
When something goes wrong3:11When something goes wrong
When something goes wrong
Переглядів 8911 місяців тому
When something goes wrong

КОМЕНТАРІ