Write down what went wrong and what you did about it in your diary.

Check it – use these checks to tell if food is properly cooked.Check that birds arecooked properly in thethickest part of the leg.The meat should not bepink or red.The juices should not haveany pink or red in them.The largest piece of meat in stews, curries etc. shouldbe piping hot all the way through with no pink or red.Check that whole cuts of pork and processed meatproducts, such as sausages and burgers, are piping hotall the way through with no pink or red in the centre.Check that combination dishes are piping hot(steaming) in the centre. If you are cooking a largedish or batch, check in several places.Check that liquid dishes bubble rapidly when youstir them.Cut into the centre of fish, or by the bone if there is one,to check that the colour and texture has changed. Wholepieces of fish (e.g. tuna steaks) can be served ‘rare’ as longas they have been fully seared on the outside.What to do if things go wrong• Cook the food for longer.• Speed up the cooking process, for example bydividing the food into smaller quantities, orusing different equipment.Check that all the outside surfaces of whole cuts ofmeat and whole joints (beef or lamb) are fully cooked.To check a porkjoint or rolledmeat joint, inserta skewer into thecentre until juicesrun out. The juicesshould not haveany pink or redin them.How to stop this happening again• Repair or replace equipment.• Review your cooking method. You might needto increase the time or temperature, or usedifferent equipment.• Train staff again on this safe method.• Improve staff supervision.DiaryWrite down what went wrong and what you did about it in your diary.DiaryCK2/09-06