Food Hygiene Guidance Doner Kebabs

Guidance for Caterers on the Preparation and Cooking of Doner Kebabs Doner kebabs are a potential source of food poisoning if care is not taken during preparation and cooking. The following points are guidelines to follow to minimise the risks associated with kebabs: 1. 2. 3. Ensure that only fresh minced meat is used to prepare kebabs. Store mince in a cold store/refrigerator until required for use. When required, remove mince from cold store, mix with other ingredients and form into shapes as required. Always ensure that work surfaces and the hands of the operator are cleaned regularly. Return kebabs to cold storage to set, keeping away from cooked/ready-to-eat foods. Remove kebabs from cold storage and place directly onto the cooking spit. Immediately commence cooking of the kebab on the vertical grill. Never turn off the gas to the vertical grill whilst the kebab is on the cooking spit. Ensure that the outside of the kebab is thoroughly cooked before cutting thin slices. Ensure that the knife used for slicing is kept sharp and clean. If placing meat into a bain-marie, the kebab meat must be maintained at 63C or above. Do not re-heat sliced meat that has cooled down; it should be disposed of. All cooked meat left at the end of the day's trading must be thrown away. In order to minimise waste; the size of the kebab should be kept to a minimum. It is better to use a number of smaller kebabs throughout the day rather than one large one. Do not attempt to use any uncooked kebab left over from the previous day unless it was placed directly into the freezer once cooking had stopped in order to be rapidly cooled down overnight. It is important to ensure that your freezer is capable of maintaining a temperature of 18C when the kebab is cooling down. Clean and disinfect all equipment thoroughly every day.

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The following points should also be observed: Food handlers should maintain a high degree of personal hygiene during the handling and preparation of kebabs. Ideally tongs should be used when handling cooked meats and a separate tong for salads. 1. 2. The premises should have efficient and accessible fire fighting equipment. Ensure that the vertical grill is regularly serviced according to the manufacturer's instructions. Visit our website at www.eastbourne.gov.uk Online Guide to Food Hygiene free Business Advice Packs & leaflets to download from the home page select Business > Food Businesses
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