Last Update: 5 Jan 2022.
7.4 Measuring & recording cooking & storage temperatures
Ham & Cooked Pork / Heating and cooking
7.4.1 Where product is being cooked, then prior to release from the cooking chamber, the core temperature of the product shall be measured and recorded either by cooker probe and/or manually at the top, middle and bottom of each rack. All product temperature readings shall be equal to or greater than the minimum core temperature specified within the standard operating procedures and work instruction and cross-reference to the sites HACCP plan.
7.4.2 Cooked product shall be stored at between -2°C and +5°C.
7.4.3 To allow traceability of the cooking process each batch of cooked product shall be clearly identified with date and time of cooking and details of cooker and product temperature achieved.
Records of core temperature measurements taken as part of clause 7.4.1 shall form part of the cooking profiles and routine monitoring of the cooking programme. This shall be supported by in-situ temperature monitoring probes (where applicable).
The traceability of the cooking process and each batch of cooked product shall be supported by accurate record keeping including traceability of product.
Copies of cooking profiles and examples of completed cooking records. (Note: Verification of the temperature monitoring equipment shall be covered at the time of the BRC GFS audit. Review HACCP.)
Cooking and temperature control records covering the period since the last audit.