Tip of the Week

Which thermometer for which job and how to check calibration of thermometer

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.

Alert

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

Did you know that in the Arctic and subarctic regions of Greenland, people use refrigerators to keep their food from freezing!

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