Power of Food Playbook - Culinary

Are you sure that your thermometer is accurate? Click here to learn how to check that it is: »

THERMOMETERS Using & Calibrating • Use pocket digital and thermocouple thermometers for temperature measurement. • Don’t use bi-metal (dial-type) thermometers. They are not permitted due to unreliability, need for frequent calibration and slow response time. • Use thermocouple thermometer to measure temperature of food less than two-inches thick.


Verify Thermometer Accuracy: 1. Use a container deeper than length of thermometer probe. 2. Make ice slurry by filling cup with crushed ice topped with cold water, stir well. 3. Insert thermometer stem into ice slurry, minimum of 2 inches. Don’t touch sides or bottom of container. 4. Turn thermometer on and leave in slurry

Why it’s important! Having the right thermometers and keeping them calibrated is important: • To make sure that food is always at the appropriate temperature for safety and quality • To make sure that temperatures taken are accurate to +/-2°F

until thermometer indicator stabilizes. 5. If display does not read +/-2°F, of 32°F, follow manufacturer’s instructions for thermometer calibration while still holding thermometer stem in ice slurry. Complete Thermometer Calibration Sheet (next page). Complete corrective actions column if thermometer is re-calibrated. Initial entry. Notify manager/supervisor about thermometers that are no longer accurate, and cannot be calibrated on-site due to design of thermometer. Some thermometers cannot be calibrated; some thermocouple thermometers must be returned to manufacturer for calibration.

27 | Culinary

Culinary | 28

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