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Thermometers

Thermometers. Thermometers. Thermometers must be: In degrees Centigrade ( o C) or both in Celcius ( o C) and degrees Fahrenheit ( o F) Thermometers only in o F must be accurate to + 2 o F. Thermometers dually scaled must be accurate to + 1 o C. Examples of thermometers:

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Thermometers

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  1. Thermometers

  2. Thermometers • Thermometers must be: • In degrees Centigrade (oC) or • both in Celcius (oC) and degrees Fahrenheit (oF) • Thermometers only in oF must be accurate to +2oF. • Thermometers dually scaled must be accurate to +1oC. • Examples of thermometers: • Instant-read, thermocouple/thermistor, infrared, and time-temperature indicator Thermometers

  3. Thermometers Thermometers

  4. Checking Your Thermometer Check the accuracy of all food thermometers: • at least once a day • every time it is dropped • After being exposed to extreme temperatures Methods to check the accuracy: • Boiling water method • Ice-point method If not correct, calibrate. Thermometers

  5. Boiling Water Method Thermometers

  6. Ice-Point Method Thermometers

  7. “Looking does not guarantee proper cooking.” Measure the temperatures of food during storage, cooking, and holding

  8. Measuring Food Temperatures • Use an approved thermometer • Locate the sensing portion of the thermometer. • Clean and sanitize the probe before use. • Insert the sensing portion of the thermometer into the thickest part or into the center of the food. Thermometers

  9. Cleaning and Sanitizing Thermometers • The probe or stem of a thermometer must be cleaned and sanitized before it is used. • If only measuring the temperature of ready-to-eat food, the probe or stem only needs to be cleaned between uses. Thermometers

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