Are you using your thermometers correctly? Use these tips to keep your food and customers safe. http://myfoodsafetytutor.com, http://clbglobalservices.com

1. General
Thermometer
Guidelines

2. Cleaning and
sanitizing
A thermometer must be cleaned
and sanitized before use. Use an
alcohol wipe, sanitizing wipe or
wash, rinse, sanitize and air dry
in a 3 compartment sink.
To prevent cross contamination
you must wash, rinse, sanitize
and air dry thermometers before
and after using then. You must
also keep storage cases clean.

3. Accuracy
● When a thermometer is bumped, dropped
or goes through a severe temperature
change it can become inaccurate
● The thermometer must be calibrated or
adjusted to give a correct reading
● To make sure a thermometer is accurate,
calibrate it regularly
● Do this before each shift and do this before
the first delivery arrives.

4. Calibration
ICE POINT METHOD
● Fill a cup with ice water
● Hold the thermometer in the ice water for 30 seconds
● The thermometer should read 32 degrees F
● If the thermometer isn’t reading at 32F, adjust the nut
under the dial to correct it
● Clean and sanitize thermometer before using
*digital thermometers may be calibrated by the manufacturer

5. Accuracy
A thermometer used to
measure food
temperature must be
accurate to +/- 2 degrees
Fahrenheit or +/- 1
degrees Celsius. A
thermometer used to
measure air temperature
in food storage
equipment must be
accurate to +/- 3 degrees
Fahrenheit or +/- 1.5
degrees Celsius.

6. Glass thermometers
Glass thermometers can only be used when enclosed in a
shatterproof casing. They can be a physical contaminant if
they break.

7. Checking temperatures
When checking the temperature of the food, you should
insert the probe into the thickest part of the food (it is usually
in the center). You should also take another reading in a
different spot. The temperature may vary in different areas.