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 provides 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.