Regular temperature monitoring of potentially hazardous foods like meats, dairy, and cooked vegetables prevents temperature abuse, the leading cause of foodborne illness.

Check and log refrigerator temperatures (below 4 Celsius), hot holding temperatures (above 60 Celsius), and cooking temperatures (example, 71 Celsius for ground meat) at regular intervals, recording in a logbook to show due diligence. Probe thermometers must be calibrated regularly or after being dropped, using the freezing point method—immersing the probe’s dimple in a half ice, half water mix until it reads 0 Celsius—or the boiling point method, where the probe in boiling water should read 100 Celsius, adjusting the hex nut with pliers if needed. Digital thermometers may only be checked for accuracy.

Uncalibrated thermometers risk false readings, allowing undercooked food like a chicken burger to harbor pathogens such as Salmonella or E. coli. These practices—consistent monitoring, accurate calibration, and detailed record-keeping—ensure safe food handling, protect customer health, and maintain a compliant, hygienic kitchen.

Read more About the lesson (Optional)

Welcome to the seventh lesson in the Understanding Foodborne Illness module of the Safe Food Handler Certificate course! In this lesson, you’ll learn the importance of monitoring temperatures of potentially hazardous foods and how to calibrate probe thermometers to ensure food safety. Let’s dive in!

Importance of Temperature Monitoring

Regular temperature checks of potentially hazardous foods (e.g., meats, dairy, cooked vegetables) prevent temperature abuse, the leading cause of foodborne illness. Monitor and record temperatures at standard intervals throughout the day for:

• Refrigerator Temperatures: Ensure foods stay below 4°C.
• Hot Holding Temperatures: Keep foods above 60°C.
• Cooking Temperatures: Verify foods reach safe internal temperatures (e.g., 71°C for ground meat). Record these in a logbook to demonstrate due diligence and prevent serving undercooked or temperature-abused food.

Calibrating Probe Thermometers

Probe thermometers must be calibrated regularly and after being dropped or banged to ensure accuracy. Two methods are:

• Freezing Point Method (Recommended):
  • Fill a cup with half ice and half water.
  • Insert the probe until the dimple (about three inches up the stem) is immersed.
  • Wait for the dial to stabilize; it should read 0°C.
  • If not, use pliers to twist the hex nut behind the dial until the arrow stabilizes at 0°C.
• Boiling Point Method:
  • Insert the probe into boiling water, ensuring the dimple is immersed but not touching the pot.
  • The dial should read 100°C when stabilized.
  • Adjust the hex nut with pliers if needed until the arrow stabilizes at 100°C.
• Note: Some digital thermometers cannot be calibrated but can be checked for accuracy using these methods.

Why Calibration Matters

An uncalibrated thermometer can give false readings, leading to undercooked food. For example, a chicken burger may look cooked on the outside but remain raw inside, posing a risk of foodborne illness if not checked with a probe thermometer.

Why This Matters

Monitoring and recording temperatures, along with regular thermometer calibration, ensures potentially hazardous foods are safe, preventing foodborne illness from pathogens like Salmonella or E. coli. Proper records demonstrate compliance with safety standards. Check course resources for more guidance on safe food handling practices.

Key Takeaways:

• Monitor and log refrigerator, hot holding, and cooking temperatures to prevent temperature abuse.
• Calibrate probe thermometers using the freezing point (0°C) or boiling point (100°C) method, adjusting until accurate.
• Accurate thermometers prevent serving undercooked food, reducing foodborne illness risks.