For Safety's Sake…For Safety's Sake…
Measuring the Heat
Foodservice Thermometers: Types & How to Use Them
Departments of Food Science and Family & Consumer Sciences
Prepared By: Sally McNeill, R.D., L.D.N., Extension Agent
North Carolina Cooperative Extension Service, Mecklenburg County
Temperature control is an important aspect of food safety and using a
thermometer is an important part of temperature control. Knowing how to use
and calibrate a thermometer is something every food handler should know. This
fact sheet will help guide you through the basics of selecting, using and calibrating
several types of foodservice thermometers.
TYPES of THERMOMETERS
* Thermocouples: Thermocouples measure temperature
through a sensor in the tip of the stem. When the user
presses a button, the thermocouple gives a readout
of the temperature. This type of thermometer measures
temperatures quickly and does not require re-calibration
very often.
* Bi-metallic stemmed thermometers:
The bi-metallic stemmed thermometer is the most
common type of foodservice thermometer. It
measures temperature through a metal stem with a
sensor in the lower end. The sensing area is from
the tip to a half-inch past the dimple. The
temperature is read on the dial face. When selecting this type, look for an
adjustable calibration nut, easy-to-read temperature markings, and a
dimple marking the end of the sensing area. These should not be left in
food that is cooking in an oven or a microwave, or on a stovetop.
* Digital thermometers: Digital thermometers
measure temperatures through a metal tip or
sensing area. They are especially easy-to-read
because they have a digital readout.
