Core Temperature Probing (75°C) & Holding Standards

### UK Food Safety: Critical Control Point (CCP1) 1. **Probe Sanitisation**: - Clean the probe needle with an approved antibacterial alcohol probe wipe before every single temperature check. 2. **Probing Technique**: - Insert probe into the thickest part of the largest wing in the batch, ensuring the probe tip is near the bone but not directly contacting bone (bone conducts heat differently). 3. **Statutory Critical Limit**: - **Minimum 75°C held for at least 2 minutes**, OR **80°C instantaneous**. - If core temperature is below 75°C, return batch to fryer for an additional 90 seconds and re-probe. 4. **Due Diligence Record**: - Log the temperature in the Shift Cook Temp binder immediately with date, batch time, core temp, and staff initials.