Thermometer:

• WHY USE?
• PROPER USAGE
• CALIBRATION AND
• PROPER CLEANING
WHY USE A FOOD THERMOMETER?
 Using a food thermometer is the only reliable way to ensure
safety and to determine desired “doneness” of meat, poultry, and
egg products. To be safe, these foods must be cooked to a safe
minimum internal temperature to destroy any harmful
microorganisms that may be in the food.

“Doneness” refers to when a food is cooked to a desired

state and indicates the sensory aspects of foods such as texture,
appearance, and juiciness. Unlike the temperatures required for
safety, these sensory aspects are subjective.
HOW TO GET THE MOST ACCURATE
TEMPERATURE?
• FOR THAW TEMPERATURE:
BE SURE MEAT IS ENTIRELY
THAWED

• FOR FROZEN AND COOKED (WHOLE

MEAT OR POULTRY):
INSERT THERMOMETER IN THE
THICKEST PART OF THE MEAT TO A
POINT WHERE THE TIP IS ¾” PAST THE
CENTER OF THE MEAT BUT NOT IN
CONTACT WITH BONE, FAT OR GRISTLE.
• FOR COOKED ( GROUND MEAT):
INSERT THE TIP OF THE
THERMOMETER INTO THE SIDE OF THE FOOD
IN THE CENTER OF THE THICKEST PORTION.

• FOR VIANDS (DURING

COOKING/UNPACKED) :

INSERT THERMOMETER STEM OR

PROBE INTO THE FOOD. THE SENSING AREA
MUST BE FULLY IMMERSED IN THE FOOD. THE
STEM OR PROBE MUST NOT TOUCH THE
CONTAINER OF THE FOOD.
• FOR PACKED ITEMS (VACUUM PACKED)

INSERT THERMOMETER STEM OR PROBE

BETWEEN TWO PACKAGES. IF THE PACKAGE
ALLOWS, FOLD IT AROUND THE THERMOMETER
STEM OR PROBE. BE CAREFUL NOT TO
PUNCTURE THE PACKAGE.
HOW CAN YOU CALIBRATE YOUR
THERMOMETER?
1. FILL THE VESSEL ALL THE WAY TO TOP/LID WITH ICE CUBE
(Crushed ice is preferred because of the smaller spaces between
crystals compared to cubes)

2. ADD CORRECT AMOUNT OF WATER (Ice should not

be floating off of the bottom. )
3. INSERT PROBE, SLOWLY STIR (Stir the thermometer probe
in the center of the ice bath. Allow some time for the sensor to
stabilized for an accurate temperature reading. KEEP THE
PROBE TIP AWAY FROM THE SIDES AND BOTTOM OF THE
GLASS FOR BETTER ACCURACY)

2. CALIBRATE: YOUR THERMOMETER

SHOULD READ 32°F OR 0 °C (Ice should
not be floating off of the bottom. )
1. BRING A POT OF CLEAN TAP WATER TO A FULL ROLLING BOIL.

2. IMMERSE THE STEM OF A FOOD THERMOMETER IN

BOILING WATER A MINIMUM OF 2 INCHES AND WAIT AT
LEAST 30 SECONDS.

3. READING SHOULD BE 212 °F OR 100 °C

HOW TO CLEAN THERMOMETER?
TO CLEAN A THERMOMETER, WASH THE STEM OF THE THERMOMETER
WITH SOAP AND HOT WATER TO REMOVE ANY STUCK ON PARTICLES
AND GREASE.
THIS WILL ALSO HELP DESTROY MOST COMMON SURFACE
BACTERIA. HOWEVER, DO NOT SUBMERGE THE ENTIRE
THERMOMETER IN WATER AS IT MAY DAMAGE THE THERMOMETER’S
COMPONENTS AS WELL AS ITS READING. THOROUGHLY RINSE AND
DRY THE THERMOMETER BEFORE SANITIZING IT.
WHEN SHOULD WE CLEAN
THERMOMETER?
BESIDES CLEANING AT THE END OF USE, THERE ARE ALSO OTHER TIMES
WHEN THE MEAT THERMOMETER NEEDS TO BE CLEANED TO REMAIN
SANITARY:
• IF IT IS BEING USED ALTERNATIVELY TO CHECK THE INTERNAL
TEMPERATURE OF UNCOOKED MEAT AND THEN USED TO CHECK THE
TEMPERATURE OF READY-TO-EAT FOOD.
• THE MEAT THERMOMETER SHOULD ALSO BE CLEANED WHEN USED
ALTERNATELY TO CHECK THE INTERNAL TEMPERATURE OF COOKED
FOODS TO REMOVE GREASE AND FOOD PARTICLES, WHICH CAN MAKE
THE THERMOMETER DIFFICULT TO READ OR EVEN AFFECT PROPER
READOUT.
WHAT CAN WE USE TO CLEAN THE
THERMOMETER?
BAR SOAP

SOME USERS RECOMMEND RUBBING A BAR SOAP ON THE GLASS

INSERT TO REMOVE TOUGH BUILD-UP; HOWEVER, BE SURE TO RINSE
THE STEM THOROUGHLY CLEAN TO PREVENT A CLOUDY FILM.
ALCOHOL

FOR A QUICK AND EFFECTIVE WAY TO CLEAN AND SANITIZE THE

THERMOMETER IN BETWEEN USE, SOME USERS RECOMMEND USING
AN ALCOHOL WIPE TO CLEAN THE INSERT. JUST BE SURE TO
THOROUGHLY RINSE THE PROBE, AND ALLOW THE ALCOHOL
TOWELETTE TO AIR DRY A BIT BEFORE USE TO AVOID OVER-
SATURATION.
WHITE VINEGAR

FINALLY, SOME USERS HAVE FOUND THAT WHITE VINEGAR PLACED

ON A COTTON PAD OR PAPER TOWEL MAKES A GREAT ALTERNATIVE
TO CHEMICAL-BASED THERMOMETER CLEANSING. SIMPLY WIPE THE
PROBE WITH VINEGAR AND THEN ALLOW IT TO DRY.
REFERENCES:
• https://buythermopro.com/guides/how-to-clean-meat-thermometer/
• United States Department of Agriculture Food Safety and Inspection Service
• DFP450W Digital Pocket Test Data Sheet
• ServSafe® Manager Book, 6th Edition
THANK YOU
