A thermometer with a pointed probe used to measure the core temperature of food to check it is safely hot or cold.
It measures the core temperature of food so staff can confirm it is being cooked, cooled, reheated and held at safe temperatures.
Businesses handling potentially hazardous food need a temperature measuring device accurate to plus or minus 1 degree C that is readily accessible.
Into the thickest part or centre of the food, avoiding bone, trays and container bases, and wait until the reading stabilises.
Yes. Clean and sanitise the probe between different foods, especially between raw and ready-to-eat items, to prevent cross-contamination.
Calibrate it regularly using the ice-point or boiling-point method and check it against the plus or minus 1 degree C requirement, cleaning it after each use.