SAFE METHOD:
PROVE IT
Sometimes you might want to use a probe to prove that your methods
are safe.
SAFE METHOD WHAT TO DO HOW TO DO IT
Cooking and reheating The ‘Cooking safely’ and ‘Reheating’ If you want to check the temperature of
safe methods in the Cooking section tell a food, use a clean probe. Insert the
you how to check that food is probe so that the tip is in the centre of
thoroughly cooked/reheated. If you do a the food (or the thickest part).
different check then you will need to Examples of safe time/temperature
prove that it is safe. combinations include:
You only need to do this once. • 80°C for at least 6 seconds
The food is safe if it has reached a high • 75°C for at least 30 seconds
enough temperature for a long enough
• 70°C for at least 2 minutes
time.
• 65°C for at least 10 minutes
• 60°C for at least 45 minutes
Hot holding The ‘Hot holding’ safe method in the To check that food in hot holding is
Cooking section tells you how to hot above 63°C, use a clean probe. Insert
hold safely. It is a legal requirement that hot the probe so the tip is in the centre of
food must be kept above 63°C. the food (or the thickest part).
Chilling down hot food The ‘Chilling down hot food’ safe To check that food is at 8°C or below, use
Chilled storage method in the Chilling section tells you a clean probe. Insert the probe so that
and displaying how to chill down hot food safely and the tip is in the centre of the food (or
chilled food the ‘Chilled storage and displaying the thickest part).
chilled food’ safe method tells you how
to keep food cold.
It is a legal requirement in England, Wales
and Northern Ireland, and recommended in
Scotland, that certain chilled foods must be
kept at 8°C or below.
Sometimes there might be more than When you have just cooked the food,
one way of chilling down hot food that test its temperature with a clean
is suitable for what you are doing. probe. Start to chill it using one
Then you might want to compare option and test the temperature
different options to find out which is again at regular intervals to see how
most effective. quickly it is dropping.
Compare different chilling options by Repeat this with other options to see
trying them out with the same food. which is fastest.
Freezing The freezing method in the Chilling Have a system of labels and/or
section tells you how to freeze food stickers for labelling food clearly so
safely. you know how long it has been in
If you are freezing food you need to the freezer.
make a note of the date (e.g. on a Re-label food with the date of freezing
sticker) it was frozen including the day (the day month and year).
month and year. It is a good idea to make a note of this
If you are freezing food with a use by in your Diary or in the Extra checks
date, to use later, this has to be done box, so there is
before the ‘use by’ date has passed, you a record that can be checked.
should clearly note the date you froze
the food.
It is important you are able to show
how long the food has been frozen.
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You can record what you have done to prove your methods on the ‘Prove it:
records’ sheet in the diary.
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PROBE TYPE WHERE TO USE THE PROBE HOW TO USE THE PROBE
Dial thermometer These are commonly used to test If the probe is not already in the
meat. Some are oven-safe and can meat, insert it and leave it for up to
be left in the meat while it cooks. two minutes before taking a reading.
Others are not oven- safe and are Clean the probe thoroughly and
designed to be inserted when you disinfect it before you use it again.
have cooked the meat. This helps to prevent cross-
contamination.
Digital thermometer These are generally easy to use Insert the probe. Wait for the
and accurate. They can be used display to stabilise before taking a
with lots of foods, but they are not reading. Clean
suitable to go in the oven. the probe thoroughly and disinfect it
before you use it again. This helps
to prevent cross-contamination.
CHECKING YOUR PROBE
It is essential to know that your probe is working properly, so you can rely on its readings. So you should
check it regularly.
The manufacturer’s instructions should include details of how often a probe needs to be checked and how to
tell if it is accurate.
• A simple way to check a digital probe is to put it in iced water and boiling water:
• The readings in iced water should be between -1°C and 1°C.
• The readings in boiling water should be between 99°C and 101°C.
LOOKING AFTER YOUR PROBE
It is very important to keep your probe clean, otherwise it could spread dirt and harmful bacteria to the food
you are testing. After a probe has been inserted into food, clean and disinfect it between use.
You need to look after your probe to prevent it from getting damaged and help keep it working properly.
Do not leave a digital probe inside your fridge or freezer, or on hot surfaces. When you are not using it,
store it safely, away from extreme temperatures and liquids. Keep the probe in its case, if it has one.
Avoid banging or dropping your probe. If the battery is low, replace it immediately.
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