eFoodHandlers presents: How to Use a Thermometer

Summary

This video emphasizes the importance of using thermometers correctly to ensure food safety. It highlights the two main types of thermometers used in food service: metal stem (dial) thermometers and digital thermometers. The script covers proper techniques for measuring food temperatures, including inserting the thermometer to the correct depth and waiting for the necessary time. It also explains how to calibrate thermometers, stressing the need to keep them clean and sanitized to prevent contamination. The key takeaway is that proper thermometer use is essential for cooking food to safe temperatures and preventing foodborne illness.

Takeaways

• 😀 Use a thermometer to ensure food reaches safe minimum internal temperatures.
• 😀 Metal stem or dial thermometers are ideal for thick foods and should be inserted at least two inches deep and left for 20 seconds.
• 😀 Digital thermometers are quick and easy to read, best for measuring temperatures in thin foods, and take about five seconds to read.
• 😀 Always check the accuracy of a thermometer by putting the sensor in ice water; it should read 32°F.
• 😀 Calibrate thermometers regularly according to the manufacturer's directions to ensure accuracy.
• 😀 Clean and sanitize thermometers after each use to avoid cross-contamination and food safety hazards.
• 😀 When measuring food temperature, insert the thermometer probe straight into the thickest part of the food, avoiding bone or fat.
• 😀 For poultry, insert the thermometer from the side of the meat to get a more accurate reading.
• 😀 Dial thermometers are better suited for thick foods, whereas digital thermometers work best for thin foods like hamburger patties.
• 😀 Never use a dirty or unsanitized thermometer, as it can introduce food safety hazards.
• 😀 Always follow the proper food-specific internal temperatures for items like hamburgers, poultry, roasts, and casseroles.

Q & A

Why is thermometer use essential in food safety?

Thermometers are essential in food safety because they provide the best indication of whether food has reached a safe internal temperature, preventing the risk of foodborne illness.

What are the two main types of thermometers used in food service?

The two main types of thermometers used in food service are metal stem (dial) thermometers and digital thermometers.

When should you use a dial thermometer over a digital thermometer?

Dial thermometers are best used for measuring the temperature of thick foods, as they need to be inserted deeply into the food for accurate readings.

What is the recommended insertion depth for a dial thermometer?

A dial thermometer should be inserted at least 2 inches into the thickest part of the food and left in for at least 20 seconds for an accurate reading.

Why should digital thermometers be preferred for thin foods?

Digital thermometers are preferred for thin foods because they give quick and accurate readings with a shallow insertion depth, typically around ½ inch.

How do you calibrate a thermometer?

To calibrate a thermometer, place the sensor in a cup of crushed ice and water. The thermometer should read 32°F. If it doesn’t, it needs to be adjusted or replaced.

What is the proper technique for using a thermometer in poultry?

When inserting a thermometer into poultry, it should be inserted from the side of the breast for better accuracy, rather than from the top.

How can using an unsanitized thermometer be a safety hazard?

Using an unsanitized thermometer can introduce contaminants into food, posing a food safety hazard by spreading harmful bacteria between food items.

What is the ideal time for taking a reading with a dial thermometer?

With a dial thermometer, the stem must be left in the food for at least 20 seconds to ensure an accurate reading.

How often should thermometers be cleaned and sanitized?

Thermometers should be cleaned and sanitized after every use to prevent cross-contamination and ensure food safety.