Food Service Operations

Hazard Analysis Critical Control Point (HACCP) – Based

Standard Operating Procedure (SOP)

Cooking Potentially Hazardous Foods

(Sample SOP)

PURPOSE: To prevent foodborne illness by ensuring that all foods are cooked to the appropriate internal temperature.

SCOPE: This procedure applies to foodservice employees who prepare or serve food.

KEYWORDS: Cross-Contamination, Temperatures, Cooking


1. Train foodservice employees on using the procedures in this Standard Operating Procedure. Refer to the Using and Calibrating Thermometers Standard Operating Procedure.

2. Follow state or local health department requirements.

3. If a recipe contains a combination of meat products, cook the product to the highest required temperature.

4. Minnesota Food Code requires that products be cooked to the following temperatures:

a. 145° F for 15 seconds

• Seafood, beef and pork

• Eggs cooked to order that are placed onto a plate and immediately served.

b. 155° F for 15 seconds

• Eggs held on a steam table

• Cubed or Salisbury steaks

c. 160° F for 15 seconds

• Ground products containing beef, pork or fish

d. 165° F for 15 seconds

• Poultry

• Stuffed fish, pork or beef

• Pasta stuffed with eggs, fish, pork, or beef (such as lasagna or manicotti)


1. Use a clean, sanitized, and calibrated probe thermometer, preferably a thermocouple.

2. Avoid inserting the thermometer into pockets of fat or near bones when taking internal cooking temperatures.

3. Take at least two internal temperatures from each batch of food by inserting the thermometer into the thickest part of the product which usually is in the center.

4. Take at least two internal temperatures of each large food item, such as a turkey, to ensure that all parts of the product reach the required cooking temperature.


1. Retrain any foodservice employee found not following the procedures in this Standard Operating Procedure.

2. Continue cooking food until the internal temperature reaches the required temperature.


Foodservice employees will record product names, time, the two temperatures/times, and any corrective action taken on the Cooking and Reheating Temperature Log. Foodservice manager will verify that foodservice employees have taken the required cooking temperature by visually monitoring foodservice employees and preparation procedures during the shift and reviewing, initialing, and dating the temperature log at the close of each day. The Cooking and Reheating Temperature Log is to be kept on file for a minimum of one year.