The Challenge Of Thermometer Cross-Contamination For CFPMs.

Certified food protection manager classes teach that using an internal probe thermometer is the best way to ensure food is cooked to the proper temperature. While a CFPM’s thermometer is one of the most essential tools in keeping your food safe, it poses an ominous cross-contamination risk that could lead to foodborne illness.

Challenge Of Thermometer Cross-Contamination For CFPMs.
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Reducing the Risk of Cross-Contamination from a CFPM’s Probe Thermometer

Cross-contamination is a constant risk in any kitchen. We have three simple tips to ensure your probe thermometer is safe from this risk.

  • Sanitize your probe after each use
  • Always store your thermometer in its storage sleeve
  • Keep the storage sleeve clean

The probe thermometer is in constant contact with potential contaminants. It is used into every protein, ready-to-eat food, and chilled item. Whether someone inserts it into undercooked chicken, chilled soup for storage, or hot items in the cafeteria, sanitizing it after each use is vital. Remember, your thermometer is not clean just because it looks like it is.

Secondly, CFPMs should always store the probe monitor correctly. Never store your thermometer loosely on a countertop, in food, or in any location where potential contamination could occur. Finally, it is essential for CFPMs to keep your thermometer’s storage sleeve clean to minimize the cross-contamination threat. It is possible for bacteria to form in the sleeve and transfer onto the probe when it is not in use.

Remember to Calibrate Your Thermometer Regularly

While not necessarily a cross-contamination issue, we feel now would be a good time to remind all CFPMs to check and calibrate their thermometer often. To do this, set your thermometer to 32 and submerge the probe in a large glass of crushed ice and water, then give the thermometer time to calibrate

Thermometer cross-contamination is only one risk CFPMs must deal with. There are many small cross-contamination risks from utensils in every facility. At Safe Food Training, we want to provide tips on preventing even the slightest danger. What are the cross-contamination risks you feel are being overlooked in your facility?

For over 20 years Safe Food Training has been known as the # 1 provider of food protection manager certification in Minnesota. We offer both instructor led and on-line food safety certification courses. Our instructor led courses are regularly scheduled at several central Minnesota locations. If you have special training requirements, we can even customize ServSafe training for your group. Which ever option is best for you, we would be happy to serve your needs.

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Safe Food Training Minnesota
1491 Hiawatha Ave
Big Lake, MN 55309
(952) 210-0195
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