Restaurant Food Safety Tips: Managing Temperature
February 18, 2009 by: Greg McGuire
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It is crucial to teach your staff how to re-calibrate the thermometers that you use. These tools will eventually loose their accuracy, so constant check up on calibration is a great practice. I have also seen food service operators who will keep standard thermometers available to their staff as a back up to digital thermometers that operate off of a battery.
In a need to easily operate for daily HACCP checks, the latest and greatest quick and accurate measurement solution is infrared thermometers. The Comark/Fluke FoodProPlus is a combination of NSF -certified spot-illuminated infrared also with a probe for internal meat temperature. This tool is accurate and speedy for hot and cold stations. Some other procedure areas are: Receiving Department, Walk-Ins, Reach-ins, Hot & Cold food workstations, Fryer, Grill, and Oven. Online training is available at http://www.fluke.com/foodpro.
Steve is right. The FoodPro and FoodPro Plus are great thermometers. I had the pleasure of doing a demo on these thermometers at last year’s NEHA conference and the response was excellent.