Monitoring Temperatures and Conduct Inspections

Objective Using a calibrated bi-metallic thermometer take temperatures of food items. Inspecting food upon receipt and what to look for.

Thermometer Types Bi-metallic Thermistor Thermocouple T-Stick Infrared

GLASS THERMOMETER Glass thermometers are never to be used for measuring temperatures. Due to an increased risk of breaking.

Bi-metallic Insert the probe of the dial face thermometer at least 5 cm into the core of the food product. Not practical for thin foods Response time varies Requires frequent calibration...

Bi-metallic Calibration Procedures Step 1 Step 2 Step 3 Hold calibration nut of the bi-metallic thermometer and rotate thermometer head until it reads 0˚C matching the mercury/spirit-filled thermometer) Fill container with crushed ice and add cold water Suspend the mercury/spirit filled thermometer in ice/water solution for 30 seconds or until it stabilizes

Thermistors Can measure temps of thin foods (12mm penetration needed) Factory calibrated 10 second response time

Thermocouples Can measure very thin foods (only 6mm penetration needed) Factory calibrated & on-site calibration 2-5 second response time

Very thin use of thermistor or thermocouple adequate.

Types of Temperature Measurements Product (Internal) Why take internal temps? Chilled products - < 5 o C Frozen products Hot Foods - ≥ 57 o C Basic Principle: “Keep Hot foods Hot and Cold foods Cold.”

Types of Temperature Measurements Product (Surface) Procedures Insert securely between 2 primary containers Leave, read & record Remove & sanitize 40 80 100 150

Thermometer Cleaning After every use be sure to properly sanitize thermometer: Boil in hot water(100° C) for 30 sec. Clean with a Bleach/Clorox and water solution.

Delivery Vehicle inspection

Monitoring Temperatures Ambient Air: (Vehicle) proper air circulation is important in order for food to stay at proper temperature. Fans Air circulation

Truck with air circulation and temperature control.

Vehicle Sanitation Check the basic Sanitation of the vehicle: No leaking from product to product Everything is properly secured Products should be on pallet off the floor Make sure what is supposed to be in the truck is in the truck Overall cleanliness of vehicle is acceptable

Inspection of foods upon receipt

Receiving Marine Foods Accept Reject

Receiving Marine Foods Reject Accept

Receiving Water Foods Accept Reject

Receipt of Eggs Accept Reject

Receipt of Eggs Temperature determination: the truck air temperature on receipt of eggs to be 7°C Most eggs are actually delivered at around proper refrigeration temperature (5°C)

Receipt of Eggs If eggs arrive at temps allowed above, they must cooled to 5°C within 4 hours. Shell appearances should not be cracked.

Receipt of Dairy Products Accept Reject

Receipt of FF&V Upon receipt: Product condition Moldy, damaged, etc. (Indicates potential abuse--higher potential for contamination)

Receipt of FF&V Accept Reject

Semi-perishables Intact and in good condition Product: normal color and odor Can and seal are in good condition Product: normal color, texture, odor Receive at the temperature specified by the manufacturer Packaging: Intact

Receiving Criteria for Canned Food Accept Reject

Receiving Criteria for Dry Food Accept Reject

Review Questions 1. Are you allowed to use glass thermometers? 2. Explain how to re calibrate a bi-metallic thermometer? 3. How do you measure two containers? 4. How can you sanitize the thermometer? 5. How long do eggs have to be cooled down to 5° C upon receipt? 6. How should semi perishables be when received?

Questions??