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A Calibrated Thermometer is an Essential Tool in Food Service

The regular and consistent use of a calibrated probe thermometer in any food service is an indispensable tool. It helps any food service protect their customers from foodborne illnesses which are a major health concern to persons eating the food but can have disastrous economic and reputation problems for any restaurant or other food service. Add to the problem that long-term care facilities “customers” include primarily the elderly and other immunocompromised individuals, the chances of possible foodborne illness and potentially disastrous results for both the residents and facilities, the use of calibrated thermometers by staff who are trained in the correct use of the thermometers is vital. The use of calibrated thermometers—used correctly by trained staff—is a major key to minimizing the risk of foodborne illness by limiting the growth of bacteria that cause these illnesses.

How often are we to calibrate the bi-metal stemmed thermometers? While there is no specific regulation, it is recommended they be calibrated at least weekly. The procedure is:

Fill an insulated container (foam cup) full of potable crushed ice
Add cold water to the brim
Let stand 1 minute—add more potable crushed ice as needed to make a slush
Insert a bi-metal stemmed thermometer into the center of the cup—away from the bottom and side
Hold the thermometer until the temperature stabilizes on the dial and record the temperature
Repeat 2 times to verify temperature reading. The thermometer should read 32 degrees Fahrenheit.
If the thermometer does not register 32 degrees F +/- 2 degrees, use pliers on the nut under the top of the thermometer to adjust the temperature to 32 degrees

Only by using calibrated thermometers to check the temperature of foods during the preparation, cooking, holding, and cooling and storage procedures can the facility be assured it is minimizing the risk of foodborne illness in its customers. Add to this the training of cooks and all dietary personnel of how to use the thermometers, how to read the thermometers (have them show you they can read the thermometer correctly), how to protect the thermometers from damage caused by dropping and hitting on the side of tables or pans, the importance of not falsifying results (also known as dry-labbing), sanitizing the stem of the thermometer with an alcohol swab between each food item, and how and where to record results of taking temperatures is also important.

Maintaining safe food temperatures are the responsibility of every food service manager in health care facilities. These include:

Chilled or cold potentially hazardous foods maintained at 41 degrees F or below at the time received by residents
Cooking all poultry, casseroles, stuffed foods or reheating leftovers (including food products that have been ground or pureed) to at least 165 degrees F for a minimum of 15 seconds
Cooking red meats, pork, eggs and fish to at least 155 degrees F for at least 15 seconds
When holding hot food on a steam table, keep at 140 degrees or greater and received by the resident at 140 degrees minimum.

Keep your facility in compliance with state, federal and local regulations and keep your residents healthy—receive, store, prepare, hold, cool potentially-hazardous foods at proper temperatures. The key is making sure safe food temperatures are maintained—this can only be done if we use calibrated thermometers and trained staff.

Food For Thought - Newsletter Archives

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