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TEMPERATURE CONTROL 3f. Use of food thermometer PUBLIC HEALTH SIGNIFICANCE Most food poisonings are associated with foods held at temperatures between 41oF and 135oF for extended periods of time. Health Department inspections stress temperature control of potentially hazardous food. Because food temperature control is so critical in assuring food safety all foods establishment must have and must use an accurate thermometer to check food temperatures. Food product thermometers are to be scaled 0—220oF. They must be accurate to +/-2oF. Food workers need to verify that foods are being properly cooled, that they are reheated to 165oF, that they are cooked to the required temperatures, that they are held hot above 135oF, etc. by using a thermometer. |
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