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

Safe method:Checking your menuIt is important to show how you check thatdishes on your menu are properly cooked.How to use this sheetThis sheet is for you to show how you check key cooked dishes. It focuses on types of dish whereproper cooking is essential to kill harmful bacteria. Before you start, make sure you have read the‘Cooking safely’ and ‘Foods that need extra care’ safe methods.Different checks are suitable for different types of dish. For each type of key cooked dish on yourmenu, choose a check from the list below and write the type of dish next to the appropriate check.You do not need to write down eggs and pulses (these are covered by the ‘Foods that need extracare’ safe method), vegetables, potatoes etc, or ready-to-eat foods (but see the ‘Ready-to-eat foods’safe method).CheckIf you serve beef or lamb rare(whole cuts such as steaks andwhole joints only), make sureall of the outside surfaces arefully cooked.Check that birds are cookedproperly in the thickest part ofthe leg. The meat should not bepink or red and the juices shouldnot have any pink or red in them.Check that whole cuts of porksand processed meat products,such as sausages and burgers, arepiping hot all the way throughwith no pink or red in the centre.Check that liquid dishes bubblerapidly when you stir them.Types of dishe.g. steaks, leg of lambe.g. roast chicken, turkeye.g. sausages, burgerse.g. gravy, soupe.g. sausages, pork chopse.g. gravy, soupCut into the centre of fish, orby the bone if there is one, tocheck that the colour and texturehas changed.e.g. salmonThe largest piece of meat instews, curries, stir-fries etc. shouldbe piping hot all the way throughwith no pink or red.e.g. curries, casseroles