Thermometer
Two types of thermometers are used in the food industry. Probe thermometer is to check the core temperature food. Second type is used to check the air temperature of freezers (This will have wire attached which will sense the air temperature).
The temperature of food can be accurately measured using a device called a probe thermometer. This can be inserted into the centre of the food to enable the temperature to be taken. The core temperature should always be measured in the thickest part/core of the food. Probes can be a source of cross-contamination if not cleaned and disinfected appropriately.
- Use calibrated probe thermometer to check and monitor the temperature of food
- Record the temperature once measured to ensure maintenance of the cold chain.
- Sanitise the probe thermometer using antibacterial/sterile wipes before and after use, to prevent cross-contamination, making sure wipes are not dry as it will be ineffective if dry.
- Measure core temperature of the food. If this is not possible, (e.g., vacuum packed and frozen foods) temperature between two packs should be measured.
- It is required to ensure probe reading should have an accuracy of at least ±0.5°C.
- Do not use mercury thermometers as it would present a contamination risk if it breaks.