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

CheckCheck that combination dishes arepiping hot (steaming) in the centre.Types of dishe.g. lasagne, fish pieTo check a pork joint or rolledmeat joint, insert a skewer intothe centre until juices run out.The juices should not have anypink or red in them.Check that shellfish such asprawns have changed in colourand texture.e.g. rolled loin of lamb, shoulder of porke.g. prawns in garlic butterTo check that a mussel or clamis cooked, make sure the shell isopen and the mussel or clam hasshrunk inside the shell.e.g. moules marinièrePiping hotTypes of dishMake sure food is piping hot (steaming) all the way through.You should use this check:• when reheating food• when you cannot find another suitable check for one ofyour dishesProbesTypes of dishYou could also use a temperatureprobe to check that dishes areproperly cooked or reheated.See the ‘Prove it’ safe methodin the Management section.Your checkTypes of dishIf you use a different check, youwill need to prove that it is safe.See the ‘Prove it’ safe methodin the Management section.Give details of your check here:If your menu changes substantially, you may need to fill out this sheet again.You can download another copy from www.food.gov.uk/cateringCK5/09-06