Page 5 of 18
C
U
S
-0
1
3
-0
0
2
7
-0
2
3.4 Food Safety
THERE ARE PRECAUTIONS THAT NEED TO BE TAKEN WHEN WORKING WITH
RAW
MEATS,
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.
Safe Cooking Times and Temperatures
*
Product
Temperature/Time
Poultry (Whole or ground duck, chicken or turkey)
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 flavour 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)
*National Restaurant Association, ServSafe Course book, Fifth Edition, New Jersey, Prentice Hall, 2008
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.
