SFBB Sections & Safe Methods

SFBB Cooking Section: Core Temperatures, Probing & Records

How to Complete the SFBB Cooking Section With Correct Temperatures and Probe Procedures

The cooking section is the fourth of the four Cs in your SFBB pack, marked in orange. Cooking is the critical control point that destroys harmful bacteria in food, but only if it reaches the correct core temperature for the required time. The SFBB cooking safe methods cover how you ensure food is cooked thoroughly, how you use a probe thermometer, your reheating procedures, and hot holding during service. This is one of the most important sections for your food hygiene rating because temperature failures during cooking are the primary cause of food poisoning outbreaks in UK hospitality. This guide explains every safe method and what your EHO needs to see.

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Key takeaways

Food must reach a core temperature of at least 75C (or 70C for 2 minutes) to be considered safely cooked, and this must be verified with a probe thermometer.

Probe thermometers must be cleaned before and after use, calibrated at least monthly, and calibration records kept in the diary.

Reheated food must reach 75C (82C in Scotland) rapidly, and should only be reheated once.

Hot held food must be maintained at or above 63C, with the 2-hour rule applying to food that drops below this temperature.

Consistent temperature recording in the diary is the most important evidence of effective cooking controls.

Core Temperature Requirements and the 75C Rule

The FSA guidance within SFBB states that food must reach a core temperature of at least 75C to be considered safely cooked. An equivalent standard is 70C held for 2 minutes. These temperatures ensure that the most common harmful bacteria (Salmonella, E. coli, Campylobacter, Listeria) are destroyed. Your safe method should state which target temperature you use and how you verify it has been reached. Write down the specific foods you probe: chicken and poultry (always), burgers and minced meat products, sausages, reheated foods, and any food cooked from raw where the centre may not reach temperature. For each food type, describe how you probe it - insert the thermometer into the thickest part, away from bone, and wait for the reading to stabilise. If the food has not reached temperature, state what you do: return it to cooking and re-probe after a set time, or discard if it has been in the danger zone too long. It is worth noting that some foods are legally permitted to be served below 75C (for example, rare steak where the surface has been seared), but your safe method must show that you understand the risk and have controls in place. Document any exceptions explicitly so the EHO can see they are deliberate choices rather than oversights.

Using and Calibrating a Probe Thermometer

Your SFBB pack includes a safe method on probe thermometer use. This is not just about owning a probe - it is about using it correctly and maintaining it properly. Write which type of probe you use (digital instant-read, thermocouple, or infrared for surface checks), where it is stored, and who is responsible for it. Describe your probing technique: sanitise the probe before and after each use with probe wipes or sanitiser spray, insert into the thickest part of the food (the coldest point), wait for the reading to stabilise, and record the temperature. Calibration is a point many businesses miss. Your safe method should describe how you calibrate your probe: the ice-point method (submerge in crushed ice and water, should read 0C plus or minus 1C) and the boiling-point method (should read 100C plus or minus 1C at sea level). State how often you calibrate (at least monthly, or immediately if the probe is dropped or gives suspect readings). Record calibration results in your diary. If your probe is inaccurate, you cannot rely on any of your temperature records, which undermines your entire chilling and cooking documentation. EHOs may test your probe during an inspection, so keeping it calibrated and in good condition is essential.

Reheating and Hot Holding During Service

Two critical safe methods in the cooking section cover reheating previously cooked food and maintaining hot food during service. For reheating, the rule is straightforward: reheat to a core temperature of at least 75C (or 82C in Scotland) and do so rapidly - within 2 hours of removing food from the fridge. Food should only be reheated once. Write which foods you commonly reheat, the equipment you use (microwave, hob, oven), and how you verify the core temperature before serving. If using a microwave, note that you stir halfway through and check the temperature in multiple spots because microwaves heat unevenly. For hot holding, food must be maintained at or above 63C. Your safe method should describe your hot holding equipment (bain-maries, hot cabinets, heat lamps), the target temperature, how often you check it during service, and what you do with food that drops below 63C. The 2-hour rule is important here: food can be held below 63C for up to 2 hours for a single service period, but must then be discarded. Document how you track time for hot-held food and your disposal procedure. Diary records should include hot holding temperatures checked at regular intervals during service.

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What to Record and How EHOs Assess Cooking Controls

The cooking section of your SFBB diary should include probe temperatures for cooked foods (especially poultry, burgers, and reheated items), probe calibration records, and hot holding temperature checks. EHOs assess your cooking controls by looking at three things: your written safe methods describe correct temperatures and procedures, your diary shows regular temperature recording, and your staff can demonstrate correct probing technique during the inspection. Businesses that score well have a simple, consistent recording system. Write down temperatures for at least one high-risk item per service in the diary. You do not need to probe every single dish, but you must probe representative items and any new or high-risk foods. If an EHO asks a member of staff to demonstrate probing and they insert the probe incorrectly or do not wait for stabilisation, it undermines your documented procedures. The cooking section is where the connection between documentation and practice must be strongest. A well-completed safe method with consistent diary records and staff who understand the importance of 75C core temperature will significantly boost your confidence in management score.

What to do next

Establish a daily probing routine for high-risk cooked foods

Identify which dishes present the highest risk (poultry, burgers, reheated items) and probe at least one per service. Record the food item, time, and temperature in your SFBB diary.

Set up a monthly probe calibration schedule

Calibrate your probe thermometer using the ice-point method at least once a month. Record the result and any adjustments in your diary. Replace the probe if it consistently reads outside the acceptable range.

Create hot holding monitoring records for service

If you use bain-maries, hot cabinets, or other hot holding equipment, check and record temperatures every 30 to 60 minutes during service. Document the 2-hour discard rule and ensure staff understand it.

Common mistakes to avoid

Mistake

Probing food at the surface or edge rather than the thickest part

Instead

The core temperature is always measured at the thickest point, furthest from heat. For poultry, probe the thigh or breast centre, away from bone. For burgers, probe the geometric centre. Wait for the reading to stabilise before recording.

Mistake

Not calibrating the probe thermometer and assuming it is accurate

Instead

An uncalibrated probe can drift by several degrees, making all your temperature records unreliable. Calibrate monthly using ice water (should read 0C) and record the result. An inaccurate probe undermines your entire cooking and chilling documentation.

Frequently asked questions

What is the minimum safe cooking temperature for SFBB?

The FSA recommends a core temperature of at least 75C, or 70C held for 2 minutes as an equivalent. In Scotland, the reheating requirement is 82C. These temperatures apply to all cooked foods unless you have a documented reason for an exception (such as rare steak with seared surfaces).

Do I need to probe every dish I cook?

No, but you must probe representative items, especially high-risk foods like poultry, burgers, minced meat products, and reheated dishes. Record at least one probe reading per service period in your diary. If you cook large batches, probe the item that is likely to be the last to reach temperature.

Can I serve rare burgers?

The FSA advises that minced meat products should be cooked to 75C core because bacteria are distributed throughout the mince, unlike whole cuts where bacteria are on the surface. If you serve burgers below this temperature, you need a validated food safety management procedure that addresses the risk, including sourcing, handling, and customer notification. This is a complex area - consult your local authority if you want to offer rare burgers.

How long can I hot hold food during service?

Food should be held at or above 63C. If it drops below 63C, you have a maximum of 2 hours to serve it. After 2 hours below 63C, the food must be discarded. You cannot reheat food that has dropped below temperature during hot holding and return it to the display.

SFBB Sections & Safe Methods