Monitoring food temperature is vital to keeping food safe and bacteria free. The most common causes of food-borne illness are due to improper cooking and holding temperatures. To safeguard your customers and protect the reputation of your establishment, it is important to know the bacterial danger zones and how to avoid them by measuring the temperature at various stages of receiving, preparation, serving, holding and storing. Bacterial Danger Zone: Between 41° to 135°F.
- To ensure safe temperatures from preparation to storage it is critical that your staff use the appropriate thermometer for the task.
- Thermocouples provide quick and precise temperature measurements up to 3 times faster than mechanical or digital pocket thermometers.
- Infrared thermometers provide fast, reliable readings on surface temperature measurements without penetrating the food product.
- Pocket thermometers are the first defense against unsafe food temps that lead to foodborne illnesses. Choose dial or digital models depending on your needs and budget.
- Candy & Deep Fry
- Grill Guide
- Digital Timers