●• Air probesare used to check the temperature inside coolers and ovens.
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●Infrared thermometers do not need to touch a surface to check its temperature. This means there is less chance for cross-contamination and damage to food. - cant check internal temp. ●Hold the thermometer as close as possible to the food, food package, or equipment without touching it. Do NOT take readings through glass or metal, such as stainless steelor aluminum. ●A maximum registering thermometerindicates the highest temperature reached during use and is used where temperature readings cannot be continuously observed. It works well for checking final rinse temperatures of dishwashing machines.●• Some devices monitor both time and temperature. The time-temperature indicator (TTI) is an example. These tags are attached to packaging by the supplier. A color change appears in the window if the food has been time-temperature abused during shipment or storage. This color change is not reversible, so you know if the food has been abused. ●Calibrate after: ○Bumped or dropped○Exposed to extreme temps ○Before deliveries arrive○Before each shift●Glass thermometers,such as candy thermometers, can be a physical contaminant if they break. They can only be used when enclosed in a shatterproof casing. ●• When checking the temperature of food, insert the probe into the thickest part of the food, as shown in the photo. This is usually in the center. Also take another reading in a different spot. The temperature may vary in different areas.●• Before recording a temperature, wait for the thermometer reading to steady. Wait at least 15 seconds after you insert the stem or the probe into the food●When checking food thermometers must be accurate within +-2*F or +-*1C●For ait temps: +- 3 *f or +- 1.5*cCalibrate thermometers ●There are two ways to calibrate a thermometer. The boiling-point methodinvolves adjusting the thermometer to the temperature at which water boils (212˚F [100˚C], depending on your elevation). ●The ice-point method involves adjusting the thermometer to the temperature at which water freezes (32˚F [0˚C]). • Use crushed ice if you have it. Add tap water until the container is full. Stir the mixture well. • Make sure the sensing area is submerged. Do notlet the stem or probe touch the container.●Wait 30 seconds or until the indicator stops moving. • To calibrate a bimetallic stemmed thermometer, adjust it by holding the calibration nut with a wrench or other tool. To calibrate a thermocouple or thermistor, follow the manufacturer’s directionsCH5Make specific staff responsible for receiving.
• Provide staff with the tools they need, including purchase orders, thermometers, and scales.
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