Tip of the Week

It is a legal requirement to record core cooking temperatures of high risk foods that you cook


Each Day, record the core cooking temperature of a selection of high risk protein items (chicken, burger, curries, stews, fish etc.).

Cook all high risk protein foods to a minimum core cooking temperature of 75°C. Then use a temperature probe to check the core temperature of the product.

Record the core cooking temperature for ALL high risk batch cooked foods (foods which you cook in bulk and cool for reheating or serving at another time).


Recording core cooking temperatures daily is part of your due diligence.

Weekly Food Fact

Science Fact – Did you know that a Maillard reaction is the browning reaction that gives foods an aromatic and mouth -watering aroma. This happens when a high heat triggers amino acids and sugars to breakdown, such as the smell of crispy skin on roast chicken.

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