Measuring Food Temperature

Proper use of a food thermometer is necessary to make sure foods are at the correct temperature. Food thermometers are used to make sure cold food is cold enough upon delivery, and when in cold or freezer storage, and to make sure hot food is hot enough during cooking and before serving. Many establishments record these temperatures. It is important to use thermometers correctly.

Choose the Thermometer

Some tasks require a different thermometer. Ask your manager for the correct thermometer for the job.

Prepare the Thermometer

The thermometer should be calibrated before use in order to ensure an accurate reading. It should also be washed, rinsed, sanitized with an alcohol prep wipe, and air dried before use.

Use the Correct Procedure

When checking cooked meat, insert the thermometer into the thickest part, usually the center. Once the reading hovers at a steady temperature, write down the temperature and confirm the measurement by taking an additional reading in another spot.

After Using the Thermometer

Wash, rinse, sanitize with an alcohol prep wipe, and air dry the thermometer after use. Store it in its clean storage case.

Receiving Food

The food handler’s monitoring of time and temperature begins when food is received and continues through storing, thawing, preparing, cooking, and serving the food. Temperature must be controlled at all times. When receiving food, check for proper temperature, undisturbed packaging, and good quality. Poor quality may indicate the food has been stored at the wrong temperature.

Cold Food

Cold TCS foods should be received at 41° F or lower and the manufacturer’s instructions should be followed.

Frozen Food

Frozen foods should be received frozen solid. Food products or packaging with fluids, water stains, or ice crystals should be rejected. Big ice crystals on frozen foods or packaging indicate something has thawed and been refrozen.

Hot Food

Hot foods should be received at 135° F or higher.

Other Reasons to Reject Food Delivery

Foods that arrive with out-of-date expiration or use-by dates, unusual color or mold, or an off smell should be rejected. Food handlers should also reject meat, fish, or poultry that is slimy, sticky, or dry.

Food Storage

After food is received it is put into storage, and could move in and out of storage. Time and temperature are crucial when storing food and must be monitored. Stored foods should have clear received-on and use-by date labels. Food that moves off-site must also be labeled and temperature controlled, This is also true for packaged foods for self-service. There are guidelines for safe food storage, labeling, and holding.

Storing Cold Food

Cold TCS foods should be stored at 41° F or lower. Frozen foods should be stored frozen. Never pack coolers or freezers too full, and plan your trips to the cooler or freezer so the door won’t be open for longer than necessary.

Containers and Labeling

Foods removed from their original packaging must be labeled with their common name. Ready-to-eat TCS foods should be marked if they are to be held over 24 hours, indicating the date the food must sell by, be eaten by, or be thrown out by. Ready-to-eat TCS foods prepped on site can be held for seven days as long as they have been held at 41° F or lower.

Off-Site Food Service

Some establishments cater, preparing and delivering foods to an event. This food must be kept out of the temperature danger zone during delivery. Insulated, food-grade containers will keep foods at proper temperatures. Off-site labels are needed and should include the food name, a use-by date and time, and reheating and serving instructions.

Food Rotation

Foods in storage should be rotated according to the first-in, first-out (FIFO) procedure to ensure the oldest foods are used first. Check use-by and expiration dates. Foods with the earliest date should be placed in front of foods with later dates. Use foods in the front first.