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3. Before You Begin
3.3
Food Safety
THERE ARE PRECAUTIONS THAT NEED TO BE TAKEN WHEN WORKING WITH RAW MEAT.
FAILURE TO FOLLOW PROPER FOOD PREPARATION PROCEDURES CAN RESULT IN
ILLNESS AND DEATH. SOME PRECAUTIONS ARE LISTED IN THIS DOCUMENT BUT YOU
SHOULD NOT RELY SOLELY ON THIS DOCUMENT FOR FOOD SAFE PROCEDURES. IT IS
RECOMMENDED THAT ONLY PERSONS WHO ARE FULLY TRAINED IN FOOD SAFETY
SHOULD PREPARE FOOD ITEMS.
•
Wash all surfaces and equipment that comes into contact with raw meat or its juices.
•
Always thoroughly wash your hands after working with raw meat.
•
Do not allow raw meat or its juices to contact cooked meat.
•
Use separate utensils for working with raw and cooked meat.
•
Use separate containers/trays for holding raw and cooked meat.
•
Always use a clean food thermometer to ensure meat is at a safe temperature before removing
from the rotisserie.
THE TABLE BELOW DESCRIBES HOW LONG EACH TYPE OF MEAT MUST BE AT A SPECIFIC
TEMPERATURE TO ENSURE THAT ALL BACTERIA ARE KILLED. ALWAYS USE A
CALIBRATED FOOD THERMOMETER TO ENSURE THAT YOUR PRODUCT REACHES THESE
TEMPERATURES FOR THE SPECIFIED TIME PERIOD BEFORE CONSIDERING IT SAFE FOR
CONSUMPTION.
Product
Temperature/Time
Poultry (Whole or ground chicken, turkey, or duck).
165˚F, 74˚C, for 15 seconds.
Stuffing and stuffed meat, fish, poultry and pasta.
165˚F, 74˚C, for 15 seconds.
Ground meat (beef, pork, and other meat).
155˚F, 68˚C, for 15 seconds.
Injected meat (brined ham and flavor injected roasts).
155˚F, 68˚C, for 15 seconds.
Pork, beef, veal, lamb, steaks/chops.
145˚F, 63˚C, for 15 seconds.
Roast.
145˚F, 63˚C, for 4 Minutes.
Seafood (fish, shellfish, crustaceans).
145˚F, 63˚C, for 15 seconds.
Commercially processed ready-to-eat food.
135˚F, 57˚C (Hot held for service).
*Retrieved from the National Restaurant Association.
The values listed in this table are industry standard minimum temperatures to ensure food is safely
cooked, and may not represent the temperatures dictated by your company.
COOKING ANY NEW PRODUCT OR ANY CURRENT PRODUCT PREPARED IN A DIFFERENT
WAY REQUIRES A VALIDATION OF COOKING TIMES AND COOKING TEMPERATURES BY
MEASUREMENT OF INTERNAL PRODUCT TEMPERATURES.
DO NOT ASSUME SAFE COOKING PARAMETERS EXIST WITHOUT PERFORMING FOOD-
SPECIFIC TESTS. ALWAYS MEASURE THE INTERNAL TEMPERATURE OF A PRODUCT
BEFORE ENDING THE COOKING. ACCEPTED INTERNAL TEMPERATURES SHOULD NOT BE
LOWER THAN THOSE PUBLISHED FOR ESTABLISHED FOOD SAFETY STANDARDS.
CONSULT HARDT IF YOU NEED HELP SETTING UP A FOOD SAFETY PROGRAM.
Table 1: Safe Cooking Times and Temperatures
