Jean's mail

[Bobby Krishna]

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From: "Thomas, Jeansara" <Jeansar...@radissonblu.com>
Date: November 25, 2010 12:31:23 PM GMT+04:00
To: bobbyk...@gmail.com
Subject: FW: Delivery Status Notification (Failure)

FYI

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Hello jeansar...@radissonblu.com,

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Date: Thu, 25 Nov 2010 10:35:55 +0400
From: "Thomas, Jeansara" <Jeansar...@radissonblu.com>
To: aurel...@hotmail.com, bobbyk...@gmail.com
cc: benjamin...@ncsu.edu, bhyo...@dm.gov.ae, dpo...@ksu.edu,
       foodsaf...@googlegroups.com,
       "Micheel, Uwe" <uwe.m...@radissonblu.com>
Message-ID: <H00000810125449c.1290666954.dxbza.rdsas.com@MHS>
Subject: RE: {Food Safety Dubai} Thermometers and monitoring - Seeking
Dubai's opinion
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Dear Bobby,

Please find my answers below after observing and discussing with my
chefs:-

Are chefs monitoring temperature using thermometer?
Yes, they have to record food temperatures daily. But when it’s busy
they don’t monitor the temperatures, instead do it when they have
sufficient time. When they use time / temp controlled ovens, the probes
are in the oven and the oven has cut out at the end of the cooking
point. Therefore they rely on the reading displayed on the equipment.

What kind of foods are monitored (burgers? Soups? Curries? Large pieces
of meat? Or all of it?)
Sauces, stews/curries, soups, poultry or roast joints. They do not check
for burgers, steaks or for grilled items, basically they do not check
for ala carte orders.

Are thermometers used properly – where is it inserted?
Yes, they insert the probe on the thickest part which takes longer to
cook.
Single or multiple spots?
They check single spots most of the time. Occasionally 2 spots.
Do chefs rely on colour?
Yes, they rely on visual checks most of the time. A professional chef
with good experience rely on visual checks compared to an amateur chef.

Do some chefs prefer colour checks to using a probe?
Yes many chefs prefer visual checks during busy operations and use
probes to confirm the completion of the cooking point or reheating of
stews.

What is their confidence level
 High.

And most importantly, have you come across undercooked meat products
being put to the consumer? - customer complaints?
Yes, mainly in well done and medium well done. In the case of beef, the
perception of guests is different for medium well and well done since
there is only a small difference. But there is no room for mistakes for
chicken or pork which has to be cooked well.

Best regards,

Jean

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 _____  


Jean Thomas
Food Safety & Hygiene Manager
T: +971 4 222 7171, D: +971 4 222 7395
F: +971 4 221 6741