Tip of the Week
What is the difference between an infrared temperature scanner and a probe thermometer?
An infrared thermometer takes the temperature of the outside surface of the food only and does not tell you the internal temperature of the item. Therefore, it is only suitable for checking the temperature of cold foods where we only need to check the surface temperature. Ideal uses would be checking the temperature of cold food deliveries, such as meat or fish. This is the safest method of checking the temperature of deliveries as it reduces the risk of any cross contamination that could happen if you probe the food.
A probe thermometer must be used to check the temperature of cooked food. When cooking, the outside of the food will be a lot hotter than the core. To ensure the food is cooked through, we need to check the core cooking temperature with a temperature probe.
Calibrate your scanner and probe each week to ensure they are working correctly. Scan/probe ice water and the temperature should record 0°C (or a maximum tolerance of 1° either way), then scan/probe boiling water and the temperature should record 100°C (or a maximum tolerance of 1° either way).
Weekly Food Fact
Pears are the best seasonal produce this week. Did you know that they contain vitamin B6, vitamin C, potassium and copper? They are a slow releasing energy fruit, so are excellent for maintaining blood sugar levels.
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