Cooking core temperature log

What the law requires

Regulation (EC) No 852/2004, Article 5 requires a business to identify its critical control points, such as cooking, and to set critical limits, monitoring, corrective actions and records that fit its size. Annex II, Chapter IX requires food to be protected at every stage against contamination that could make it harmful to health. In the UK, the Food Standards Agency pack Safer food, better business has the same kind of cooking checks. The core temperature limit and how often you measure come from your own HACCP plan and the national guide.

Write the core temperature limit from your HACCP plan at the top of the sheet. It depends on the food and on the rules in your country.

How to fill it in, in 5 steps

1. 1Write the date, the cooking equipment and the core temperature limit from your HACCP plan for each type of food at the top of the sheet.
2. 2At the end of cooking, push a clean, disinfected probe into the thickest part of the food, away from bone, and wait for a steady reading.
3. 3Write the time, the food, the batch, the measured core temperature and your initials in one row for each check.
4. 4If the core temperature is below the limit, keep cooking and measure again, then record both readings and the action in the corrective action log.
5. 5Sign the sheet at the end of the day, have the manager check it, and keep it in the HACCP folder.