1. Monitoring Temperatures and Conduct Inspections

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

3. Thermometer Types
Bi-metallic
Thermistor
Thermocouple
T-Stick
Infrared

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

5. 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...

6. 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

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

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

9. Very thin use of
thermistor or
thermocouple
adequate.

10. 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.”

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

12. 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.

13. Delivery Vehicle inspection

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

15. Truck with
air circulation
and temperature
control.

16. 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

17. Inspection of foods upon receipt

18. Receiving Marine Foods
Accept Reject

19. Receiving Marine Foods
Reject Accept

20. Receiving Water Foods
Accept Reject

21. Receipt of Eggs
Accept Reject

22. 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)

23. 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.

24. Receipt of Dairy Products
Accept Reject

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

26. Receipt of FF&V
Accept Reject

27. 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

28. Receiving Criteria for Canned Food
Accept Reject

29. Receiving Criteria for Dry Food
Accept Reject

30. 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?

31. Questions??