Temperatures

[Sue: White Horse Walking Holidays]

Breakfast - taking the temperature of everything and recording it. :-s
What a drag, how do people manage this without letting the food get cold? I cook for 4 - 6 at a time and with all the individual ingredients used for a breakfast, find this the trickiest bit. I can understand you need to check things like sausages - and in fact they're easy as you just stick the thing in and it stands upright so you can get on with other tasks, but bacon, eggs, etc? Surely it's obvious if they're cooked or not? The cooking's no problem but I really hate taking the temp all the time. Maybe it's my thermometer, it is a bit slow. Is there such thing as an instant measurement? What do others do?

[Rolando]

It is not necessary to take temperatures of all food, you should only do it if there is some doubt that the temperature could not be high enough. For example if you cooked a large joint of meat or a chicken it would be sensible to ensure the centre had reached a high enough temperature.
If you are cooking a simple breakfast then there is no need to use a temperature probe, you can see when the food is cooked.

I used to work as an EHO, you might get a few EHOs arguing for food temps to be taken but ask them how you probe a rasher of bacon. If the sausage is sizzling and the egg has thickened it is cooked.

[Sue: White Horse Walking Holidays]

It is not necessary to take temperatures of all food, you should only do it if there is some doubt that the temperature could not be high enough. For example if you cooked a large joint of meat or a chicken it would be sensible to ensure the centre had reached a high enough temperature.
If you are cooking a simple breakfast then there is no need to use a temperature probe, you can see when the food is cooked.

I used to work as an EHO, you might get a few EHOs arguing for food temps to be taken but ask them how you probe a rasher of bacon. If the sausage is sizzling and the egg has thickened it is cooked.


Only just seen this! What a relief, so I was misinformed when inspected? I understood I had to keep records of everything I serve guests (including cakes etc) with temperatires and also details of where I when I shop for supplies.