Infrared Scanner Thermometer

Use an infrared Scanner Thermometer to take the surface temperature of food deliveries or cold products. This is a safe method of checking temperature of cold foods and food deliveries and ensures there is no potential for cross contamination or for damaging packaging. Never use a probe thermometer on raw chicken or meat as it is a potential source for cross contamination (chicken – Campylobacter, meat – Ecoli).

An infrared thermometer is also good for checking the temperature of chilled ready to eat foods in display fridges (sandwiches, salads etc.) as it avoids potential cross contamination.

Probe Thermometer

A Probe Thermometer must be used to check the core 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).