Boiling-point method for calibrating a thermometer

Step	Process	Notes
	Bring clean tap water to a boil in a deep pan
	Put the thermometer stem or probe into the boiling water so the sensing area is completely submerged. Wait 30 seconds, or until the indicator stops moving	Do not let the stem or probe touch the container’s bottom or sides. The thermometer stem or probe must remain in the boiling water
	Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 212 F (100C) or the appropriate boiling-point temperature for your elevation.	The boiling point of water is about 1F (about 0.5C) lower for every 550 feet (168m) you are above sea level On some thermocouples or thermistors, it may be possible to press a reset button to adjust the readout

How to Check Temperatures of Deliveries

Use the following guidelines when checking the temperature of deliveries.

Check the temperature of meat, poultry, and fish by inserting the thermometer stem or probe into the thickest part of the product (usually the center)

Check the temperature of MAP, vacuum-packed, or sous-vide food, by inserting the thermometer stem or probe between two packages. Be careful not to puncture the product wrapping. Wait at least fifteen seconds for the reading to steady, and record the temperature.

Check the temperature of liquids or other packaged food by opening the package and inserting the thermometer stem or probe into the food until the sensing area is immersed. Do not let the thermometer stem or probe touch the container’s sides. Wait until the indicator stops moving and record the temperature.

Check the temperature of bulk liquids by folding the bag or pouch around the thermometer stem or probe. Be careful not to puncture the bag or pouch.

Check the temperature of live molluscan shellfish by inserting the stem or probe into the middle of the carton or case, between the shellfish, for an ambient reading. Check the temperature of shucked shellfish by inserting the stem or probe into the container until the sensing area is immersed.

When receiving eggs, check the ambient air temperature of the delivery truck, as well as the truck’s temperature chart recorder for extreme temperature fluctuations during transport. Temperature fluctuations, high humidity, and warm temperatures may result in the growth of harmfull microorganisms.

Always be sure to use a clean, sanitized thermometer each time you check a temperature. If you don’t have extra thermometers at the back door, clean and sanitize your thermometer after each use. Keep a bucket of sanitizing solution on the dock, or use approved sanitizing wipes.

RECEIVING AND INSPECTING FOOD

Every food product delivered to your establishment should be inspected carefully for damage or potential contamination. Internal temperatures of products should be checked and recorded. While receiving temperatures for fresh food are product-specific, frozen food should always be received frozen. In addition, note each food appearance, texture, smell, and (in some cases) taste. (See table 1)

SEAFOOD

Fish and shellfish are very sensitive to rough treatment and time-temperature abuse. Both fresh and frozen seafood deteriorate quickly if improperly handled. Time-temperature abuse can result in the rapid growth of microorganisms, which can lead to foodborne illnesses.

FISH

Fresh fish should be packed in self-draining crushed or flaked ice. Upon delivery, it should be received at temperature of 41F (5C) or lower. Fresh fish in good condition should meet the following standards:

Clear eyes

Firm flesh

Pleasant, mild scent of ocean or seaweed

Bright red and moist gills

Bright skin

Table 1

Дата добавления: 2015-10-31