Policy: All foods will be cooked to at least the required minimum internal temperatureas specified on recipes to ensure safety. It is expected temperatures of cooked foods are taken and recorded to provide documentation of practices.

Procedure: Employees involved in the production of food must complete the following steps:

Prepare hot foods:

1. Cook hot foods to these minimum end-point temperatures or recipe directions.
2. Avoid over-cooking.
3. Use a calibrated thermometer to check product temperature in thickest part of the item.
4. Take readings in at least two locations of the food.

1. TCS foods must be cooked to these minimum internal temperatures unless the customer requests otherwise. Disclosures regarding under cooked TCS foods and a reminder of potential risk should be communicated in writing to customers, either on menu or table tents.
2. Take end-point cooking temperatures using a calibrated thermometer with a probe the appropriate size for the thickness of the food, and record in cooking log.
3. Reduce holding time of foods before serving by using batch cooking. Prepare batches of product to improve quality and safety.
4. Allow temperature of cooking equipment to return to required temperatures between batches.
5. Do not use hot holding equipment to cook or reheat foods.

      6. Prepare productsthat will not be cooked or heated away from other products.

Partial Cooking or Non-Continuous Cookingof Foods **must follow written procedures approved by local regulatory authority that address monitoring and corrective action procedures. 

The following steps must be included.

1. Do not cook food for longer than 60 minutes during initial cooking.
2. Cool food immediately after initial cooking using the two-stage cooling process: product is cooled to below 70°within 2 hours and to below 41 F within the next four hours.
3. Freeze or refrigerate the food after cooling it. If refrigerating the food, make sure it is held at 41ºF or lower.Store the partially cooked food away from ready-to-eat foods.
4. Heat the food to required minimum internal temperature before selling or serving it..
5. Cool the food if it will not be served immediately for held for service. Use the two-stagecooling process. ** Partial or Non-continuous cooking is defined as the cooking of food in a food establishment using a process in which the initial heating of the food is intentionally halted so that it may be cooled and held for complete cooking at a later time prior to sale or service.

Take temperatures:

1. Wash hands.
2. Use a calibratedthermometer to take the temperatures of all menu items that contain TCS food ingredients.
3. Clean the thermometer stem by wiping with alcohol wipes prior to and after taking temperatures of each food or washing, rinsing, and sanitizing stem.Open the alcohol sanitizer package with clean hands.
4. Take temperatures in the thickest part of a food item (usually the center). Two readings should also be taken in different locations to assure thorough cooking to minimum end-pointtemperatures.
5. Record the end-point cooking temperature on the Cooked Food Temperature Log.

The restaurant managerwill:

1. Review logs daily to ensure that temperatures and corrective actions are being met.
2. Take corrective action as necessary.
3. Follow up as necessary.
4. File logs with HACCP records