When cooking on mass (batch cooking), stringent procedures must be followed to ensure the safety of the food.

The core cooking temperature of ALL protein batch cooked foods must be checked and recorded on your Core Cooking Record.

If cooling, ALL protein batch cooked foods or batch cooked rice must be cooled to as low a temperature as possible within 90 minutes then refrigerated.

 

Alert – As part of your due diligence checks you must record the core cooking temperature and cooling times and temperature of high risk batch cooked foods.

Food Fact – Did you know that a cow gives enough milk to make 2 gallons of ice cream per day. That’s 730 gallons per year