General Thermometer Guidelines

Employees should know what different thermometers are used for and how to care for each type. They should follow a few simple rules with all thermometers.

Keep thermometers and their storage cases clean. Thermometers should be washed, rinsed, sanitized, and air dried before and after each use to prevent cross-contamination. Use an approved food-contact surface sanitizing solution to sanitize them. Have an adequate supply of clean and sanitized thermometers on hand.

Calibrate thermometers regularly to ensure accuracy. This should be done before each shift or before each day’s deliveries. Thermometers should also be recalibrated any time they suffer a severe shock (for example, after being dropped or after an extreme change in temperature). Thermometers that hang or sit in refrigerators or freezers can be damaged easily.

To make sure these thermometers are accurate, place a calibrated stemmed thermometer in a cup of water, place the cup next to the hanging thermometer, and check the temperature. Hanging thermometers usually cannot be recalibrated and must be replaced if they are not accurate.

Never use glass thermometers filled with mercury or spirits to monitor the temperature of food. They can break and pose a serious danger to employees and consumers.

Measure internal temperatures of food by inserting the thermometer stem or probe into the thickest part of the product (usually the center). It is good practice to take at least two readings, which should be in different locations because product temperatures may vary across the food portion.

Wait for the thermometer reading to steady before recording the temperature of a food item. Wait at least fifteen seconds from the time the thermometer stem or probe is inserted into the food.

Не нашли, что искали? Воспользуйтесь поиском: