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How to Use a Thermometer
accuracy adjusted angle at least bone chops contaminated danger zone degrees dial digital hazard heat inches indicate internal measuring metal poultry roasts safety sensor side stem thermometer thin unsanitized use
in this short presentation, safe
use, we will supplement the information learned in our basic food
series. Foods must be cooked and
held
at correct temperatures and cooks must use a
stem
or
thermometer to
ensure
that meat,
, seafood, and other cooked foods reach safe minimum
temperatures. In the basic food safety series, we focused on temperature control and understanding the temperature
. In this segment, we will expand your knowledge of temperature control by discussing thermometer
in
depth
.
Among
all the tools used in food service, the thermometer
provide
s the best indication of food temperature
. Metal
or
dial
thermometers are commonly used in food service. They work well for taking temps in
thick
food when used
properly
. When using a dial thermometer or similar device, the stem must be pushed several
into food and left in for
at least
20 seconds.
Due to
depth
required for
accuracy
, it should not be used for
thin
foods
such as
hamburger
patties
.
Digital thermometers have digital numbers
rather than
a
and are easy to read, quick and better for
temperatures in thin foods. Use a food thermometer whenever you prepare hamburgers, poultry,
, chops, egg casseroles,
meat loaves
and other combination dishes.
Food thermometers should be capable of measuring temps from zero
Fahrenheit to 220 degrees Fahrenheit. Check the
of a thermometer by putting the
in a cup of crushed ice and water, it should read 32 degrees Fahrenheit. If it doesn't show that temp, it should be
or replaced. Calibrate all thermometers periodically following manufacturers’ directions. An
unsanitized
thermometer is a food safety
hazard
rather than a preventive tool. Clean and
sanitize
whenever a thermometer probe has been used,
set down
on an
surface or otherwise
.
When inserting into a
poultry breast
, insert from the
, this is easier to read and more
accurate
than when inserted from the top. Dial thermometers should have the stem inserted straight into the food or at an
about two inches into the thickest part of the food without touching
bone
or fat. The stem must be pushed several inches into the food and left in for
20 seconds. Digital thermometer stems should be inserted about a half inch or less straight into the center of
the thickest part
of food or at an angle without touching
or fat. The temperature takes five seconds to appear.
Here is a review of the key points of proper thermometer use. Thermometers are the best way to
if a food is safe to eat. Know the proper internal cooking temperatures for hamburgers, poultry, roasts,
, egg casseroles, meat loaves and other combination dishes. There are two types of
probe
thermometers: dial and digital. Metal stem or dial thermometers are best used for measuring the
of thick foods.
Digital thermometers are easy to read, quick and better for measuring temperatures in
foods. Know the proper techniques for each type of thermometer. Dial thermometers measure two inches deep for 20 seconds and digital thermometers measure a half inch deep or five seconds. Calibrate all thermometers periodically. Never use a used or dirty thermometer as it is a food safety
. Always wash and
sanitize
thermometers between uses.
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