What do you need to know?
• If you make or cook any of the following foods, you can prove your method works to kill bugs every time:
◦◦ poultry (e.g. chicken, liver),
◦◦ minced meat (e.g. sausages, meat patties),
◦◦ drying,
◦◦ pickled or brined meat and/or vegetables,
◦◦ hot smoked meat or seafood,
◦◦ sushi (made with acidified rice),
◦◦ Chinese style roast duck,
◦◦ sous vide (meat or poultry).
• Proving your method works means that you don’t have to test every single food item, each time you make it.
What do you need to do?
• Identify the methods you will prove: (tick as appropriate) poultry (e.g. chicken, liver)
minced meat (e.g. sausages, meat patties)
drying
pickled or brined meat and/or vegetables
hot smoked meat or seafood
sushi (made with acidified rice)
Chinese style roast duck
sous vide (meat or poultry)
• You must use the same equipment and same ingredients (type, weight, size, vinegar solution etc.) every time you make the food.
• Make or cook the food/cooking equipment using the standard procedure from the relevant card.
• Check/test the food to make sure it is meeting the required limits (e.g. poultry and minced meat products are cooked to 75°C for at least 30 seconds, the pH of acidified rice is at 4.6 or below, water bath is at the correct temperature for sous vide).
• If your standard method doesn’t meet the required temperature/limit, you must adjust your cooking temperature/ingredients to make your method work.
• Check your method works 3 times with different batches of food so you know it works.
• Record your method and checks.
• Check your method works every week by checking the temperature of 1 batch of food.
What do you need to show?
• Show your verifier records of:
◦◦ your method,
◦◦ your weekly batch checks.
