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Food Safety and HACCP SOP: Using and Calibrating Thermometers Mobile App

The Food Safety and HACCP SOP: Using and Calibrating Thermometers mobile app provides sample HACCP-based Standard Operating Procedures (SOPs) and contains the minimum elements that can assist you when developing your food safety program. PURPOSE: To prevent foodborne illness by ensuring that the appropriate type of thermometer is used to measure internal product temperatures and that thermometers used are correctly calibrated for accuracy. SCOPE: This procedure applies to school nutrition employees who prepare, cook, and cool food. The GoCanvas App Store has numerous related HACCP-Based SOPs Food Safety apps. Download these apps for free as part of your GoCanvas Subscription.

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Take a peek inside the Food Safety and HACCP SOP: Using and Calibrating Thermometers Mobile App

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    To prevent foodborne illness by ensuring that the appropriate type of thermometer is used to meas...

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    This procedure applies to school nutrition employees who prepare, cook, and cool food.

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    Train school nutrition employees on using the procedures in this SOP.

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    Follow state or local health department requirements.

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    Follow state or local health department requirements.

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    Temperatures of thin products, such as hamburgers, chicken breasts, pizza, filets, nuggets, hot d...

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    Bimetallic, dial-faced stem thermometers are accurate only when measuring temperatures of thick f...

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    Use only oven-safe, bimetallic thermometers when measuring temperatures of food while cooking in ...

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    Have food thermometers easily-accessible to school nutrition employees during all hours of opera...

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    Clean and sanitize food thermometers before each use.

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    Store food thermometers in an area that is clean and where they are not subject to contamination.

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    School nutrition employees will use either the ice-point method or boiling-point method to verif...

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    2. To use ice-point method:

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    Insert the thermometer probe into a cup of crushed ice.

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    Add enough cold water to remove any air pockets that might remain.

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    Allow the temperature reading to stabilize before reading temperature.

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    Temperature measurement should be 32 °F (+ 2 °F) [or 0 °C (+ 1 °C)].

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    3. To use boiling-point method:

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    Immerse at least the first two inches of the probe into boiling water.

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    Allow the temperature reading to stabilize before reading temperature.

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    Reading should be 212 °F (+ 2 °F) [or 100 °C (+ 1 °C)].

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    4. School nutrition employees will check the accuracy of the food thermometers:

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    At regular intervals (at least once per week, ideally daily)

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    If dropped

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    If used to measure extreme temperatures, such as in an oven

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    Whenever accuracy is in question

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    Retrain any school nutrition employee found not following the procedures in this SOP.

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    For an inaccurate, bimetallic, dial-faced thermometer, adjust the temperature by turning the dia...

  • ...and More!

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