Infrared thermometers are very useful to monitor quality of food in different situations. In this article, you would get information on how to use this temperature gauging tool to maintain the right temperature to avoid all kinds of food borne diseases.
Different food stuff require different temperatures for serving or selling as well as for storage and infrared thermometers help in maintaining the same. Food like fresh meat or fish displays or cold buffets should be kept at a temperature of 4.4°C and not more than that. This is as per FDA’s 2000 Food Code.
Similarly, you can use infrared thermometers to measure the temperature that is required for hot holding of prepared foods. It is to be mentioned here that the temperature in this case should remain at 140°F (60°C) or above. This is especially applicable for soups, gravies, and other liquid foods.
If you are planning to cool precooked food (including leftovers) then for proper cooling it is recommended that you check the temperature reading that is to be maintained at 60 to 21.1°C in two hours, and then down to below 4.4°C in the next four hours. Do take care to maintain this because it has been found that improper cooling is the number one breeding ground of food borne illness.
Reheating is an important part of food preparation, as it kills all the harmful bacteria that may breed due to improper cooling or storage. Infrared thermometers can be used to maintain the right temperature for reheating of your food. According to the prevalent standards, the temperature should be maintained atleast at 165°F (73.9°C) to destroy any bacteria caused by improper cooling or storage techniques.
Apart from this, you can also use the infrared thermometers to maintain the temperature that is required for the preparation of certain recipes that require special temperature. Apart from helping you maintain the right temperature, this also help in avoiding the muddle that is created by using a conventional contact thermometer.
Hence, infrared thermometers are becoming indispensable in the food preparation and production industry to maintain quality.