Tag: Thermometer Rules

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The Challenge Of Thermometer Cross-Contamination For CFPMs.

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.
Image credit: commons.wikimedia.org

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?

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New MN Food Code Thermometer Rules

New MN Food Code Thermometer Rules

Starting January of next year, a new MN food code becomes effective. One altered rule from the previous code involves the types of thermometers that food managers use in their kitchens. This week, we’ll break down the new MN food code thermometer rules change and discuss changes to temperature requirements.

Image credit:King Arthur Flour an authorized dealer for ThermoWorks products

New MN Food Code Thermometer Rules Guide For ServSafe Food Managers

The new food code rules involving thermometers ensures that ServSafe food managers get proper readings when checking the temperature of their product. In order to do this, the new code restricts the use of standard bi-metallic stem thermometers. These standard thermometers can now only be used to gauge the temperatures of larger food items such as roasts or hot liquid products such as sauces or soups in a pan deep enough to submerge most of the stem.

For thinner food items such as chicken breasts, beef patties and any other thin item, a small-diameter probe thermometer must be used. These are more accurate, and, due to their relatively small size, they can be completely inserted into most foods without having their readings compromised if the probe is too close to the outside surface of your product.

Along with the required use of a small-diameter probe, the Minnesota Department of Health has elected to make a small change to hot-holding standards. Hot-holding temperatures have been reduced from 140 degrees to 135 degrees. Research has sufficiently shown that bacterial growth can be sufficiently controlled at 135 degrees. This five degree reduction gives ServSafe food managers the opportunity to serve a higher quality product while hot holding their foods.

How do you feel about the new regulations involving small diameter thermometers?