Probing cooked food · 3 trained
1. Clean and sanitize the probe; let it dry.
2. Probe the thickest part, away from bone.
3. Record the reading in Safora before the food leaves the pass.
4. Below the limit: keep cooking, probe again, record both readings.
Trained: Yara (2026-11-11), Lena (2026-11-01), Marcus (2026-10-04)
Cooling rice and stocks · 1 trained
Spread into shallow trays, no deeper than 5 cm. Start the cooling check when it comes off the heat and record the end temperature and the minutes. Missed the limit: discard and record why.
Trained: Lena (2026-11-01)
Delivery checks · 1 trained
Probe one chilled and one frozen item between packs. Record the supplier, the product, the batch and the use-by. Too warm: refuse the item and write what you did.
Trained: Tom (2026-11-08)
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Training record
| Date | Who | Topic | By |
|---|---|---|---|
| 2026-11-11 | Yara | Probing cooked food | Jordan (Mgr) |
| 2026-11-08 | Tom | Delivery checks | Jordan (Mgr) |
| 2026-11-01 | Lena | Cooling rice and stocks | Jordan (Mgr) |
| 2026-11-01 | Lena | Probing cooked food | Jordan (Mgr) |
| 2026-10-04 | Marcus | Probing cooked food | Jordan (Mgr) |