How Food Thermometers support food safety standards in your kitchen

How Food Thermometers support food safety standards in your kitchen

Chefs and Restaurant Managers need to ensure their staff are trained in all aspects of food safety in their commercial kitchens. One area often overlooked is the use of quality food thermometers to assist with cooking meats. To avoid putting your patrons at risk of food poisoning from uncooked meats, take a look at our tips for preparing food safely and maintaining hygiene standards.

Food Thermometers

Historically, it used to be considered good enough to look for clear juices when cutting into meat to establish if it was cooked through. This is no longer best practice. Today, using a quality food thermometer is essential in upholding food safety standards

The Slimline Infrared with Probe Thermometer boasts many features and comes with Hazard Analysis and Critical Control Points Certification from SGS testing laboratories. To ensure food safety standards are met, meat must be cooked to a core temperature of 700C. With a range extending from -550C to 3300C, this food thermometer detects the internal temperatures of your food quickly and accurately. The 115mm long probe will easily penetrate to the heart of a large roast for an accurate reading. Simply insert the probe and take a reading. This food thermometer may also be used on casseroles and soups. To keep it handy, a clip on leather pouch is included. Food safety posters are available to remind you of the correct internal temperatures on various foods and can be placed around the kitchen.

Caring for Food Thermometers

After each use, the probe of the food thermometer should be washed in hot, soapy water or cleaned with a prob wipe. This is vital for preventing cross-contamination.

Some Meats Must be Cooked Throughout

Any meat which has been minced (burgers or sausages) must be cooked all the way through. Additionally, chicken, pork, kebabs, offal and rolled joints need to be well done. These cuts and minced products have higher levels of the salmonella bacteria which thorough cooking will kill. When cooking them, ensure they are turned regularly so the cooking is even and the flavour is retained.

Handling Meats

To prevent cross-contamination, use only utensils and cutting boards that are designated to meats. Also, ensure hands are washed before and after dealing with meat. These two measures will go a long way to help prevent the spread of bacteria in commercial kitchens. Food safety posters are available to remind staff of correct handwashing techniques and should be displayed above all handwashing sinks in the kitchen.


Food thermometers are essential pieces of equipment in commercial kitchens. Simple and easy to use, store and clean they are a commercial kitchen staple. Add food safety posters to your kitchen to remind staff of their correct use to maintain a higher standard of food safety.


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