Tip of the Week

What is the difference between an infrared temperature scanner and a probe thermometer?

An infrared thermometer takes the temperature of the outside surface of the food only and does not tell you the internal temperature of the item.  Therefore, it is only suitable for checking the temperature of cold foods where we only need to check the surface temperature.  Ideal uses would be checking the temperature of cold food deliveries, such as meat or fish.  This is the safest method of checking the temperature of deliveries as it reduces the risk of any cross contamination that could happen if you probe the food.

A probe thermometer must be used to check the temperature of cooked food.  When cooking, the outside of the food will be a lot hotter than the core.  To ensure the food is cooked through, we need to check the core cooking temperature with a temperature probe.

To recap…

  • Use an Infrared thermometer to check the temperature of chilled and frozen food deliveries, foods stored in salad bars or other chilled foods
  • Use a probe thermometer to check the core cooking temperature of high risk protein foods.

Alert

Calibrate your scanner and probe each week to ensure they are working correctly.  Scan/probe ice water and the temperature should record 0°C (or a maximum tolerance of 1° either way), then scan/probe boiling water – the temperature should record 100°C (or a maximum tolerance of 1° either way).

Weekly Food Fact

Potatoes are at their very best in November.  Did you know that potatoes were the very first vegetable grown in space?

Do you run your school catering in-house? Download the brochure below for information on keeping your catering team compliant and up to date with the latest legislation

Download Brochure