We all know that temperature monitoring goes hand-in-hand with safe food handling. But what are some other benefits of making thermometer use a routine part of your food handling program? Why even use a thermometer? In this first part of our three-part thermometer series read how important it is to be using a thermometer as part of your daily routine.
Clearly, using thermometers is an industry MUST, but having an inaccurate thermometer means a risk of incorrect monitoring of temperatures. How do you know the temperatures you are taking are accurate? Have you observed your staff calibrate their thermometers regularly? The calibration process is a way to verify effective and accurate monitoring. So often, managers mistakenly assume that front-line food service workers understand and perform this process. Why not take five minutes to retrain your staff at the next pre-service and ensure everyone is knowledgeable and trained? Here are a few key points to cover in your next pre-service huddle:
Now you can see some reasons why you want to use a thermometer. To read part 2 of the thermometer series click here for Why Calibrate a Thermometer
The ATC Food Safety mission is to bridge the gap between regulatory agencies and foodservice operators, supporting the foodservice industry through a "training first" approach to auditing, knowledge-sharing, and coaching. Check out this job aide to help you demonstrate to your staff how to correctly calibrate your thermometer.
ATC Food Safety is here to help!! We can help bridge the gap between regulatory requirements and your food service operation. Text us for more info! 877-227-5212
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