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HACCP and Food Safety

HACCP and Food Safety. “ Thermometer Calibration ”. Start by assembling together all the tools you will need to calibrate the thermometer:. 1. Thermometer. 2. Wrench. 3. Cloth grip pad. 4. Cup of ice water. You may have a food thermometer with a red protector that has a built-in wrench.

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HACCP and Food Safety

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  1. HACCP and Food Safety “Thermometer Calibration”

  2. Start by assembling together all the tools you will need to calibrate the thermometer: 1. Thermometer 2. Wrench 3. Cloth grip pad 4. Cup of ice water

  3. You may have a food thermometer with a red protector that has a built-in wrench.

  4. How to make ice water… • Fill a cup with ice. • Add just enough COLD water to barely float the ice.

  5. Place the thermometer in the ice water. Wait for the needle to stop moving. IF the needle is pointing directly to 32o you are done calibrating. Record the information on your HACCP Record.

  6. If the needle is pointing either higher than or lower than 32o you MUST… • Take the thermometer out of the water and turn it over to expose the “nut” on the underside. • Place the wrench securely around the nut.

  7. Place the thermometer back into the water. • Wait until the dial has stopped moving. • Hold onto the dial with one hand and the wrench with the other.

  8. If you have a thermometer with the red protector which has the built-in wrench, slide the “wrench” to the very end of the protector so that the thermometer can slide in securely.

  9. If the dial is hard to turn use the cloth grip pad to help turn it. • Turn the dial until the needle points directly to 32o.

  10. Before you put away your tools, double check to make sure the thermometer is reading 32o in the ice water. Record the information (32o and your initials) on your HACCP Record.

  11. How often should you calibrate your thermometer? Calibrate thermometers – • Once a week – you must initial on the Tuesday HACCP record that you have calibrated. • Anytime the thermometer has been dropped. Dropping the thermometer can change its accuracy. Always re-calibrate a thermometer after it has been dropped.

  12. What if the thermometer is not calibrated correctly? • If the thermometer is not calibrated correctly, it could lead to incorrect food temperatures. • Potentially unsafe food!! • Incorrect temperatures on HACCP record • Incorrect heating, holding and serving temperatures

  13. Questions?? Contact your School Program Manager. • If you need a new food thermometer, you can order a new one through WebSMARTT (follow the supply order due dates)! • Click on the ordering tab • Select Order by Item Group • Select Cleaning or Disposables, and then click Generate. • Scroll down to the bottom. The bi-metallic food thermometer is number 83-2700.

  14. Quiz • To make ice water, you need: Equal parts cold water and ice. Luke warm water with a little ice Mostly ice and just enough cold water to float the ice. All ice, no water. a. b. c. d.

  15. The correct answer is c. To make ice water correctly when calibrating your food thermometer, you need to add ice to the cup, and then add just enough cold water to float the ice. Back to Quiz

  16. Correct! Good job! To make ice water correctly, you need just enough cold water to float the ice in the cup. Next Question

  17. Quiz 2. What temperature should the thermometer be pointing to if the thermometer is measuring the ice water temperature correctly and/or the thermometer has been calibrated correctly? 40 F 32 F 0 F None of the above are correct temperatures. a. b. c. d.

  18. The correct answer is b. The correct temperature measurement of the ice water by a food thermometer is 32 F. If your thermometer is not measuring 32 when in ice water, you need to follow the steps in this tutorial to calibrate your thermometer correctly. Back to Quiz

  19. Correct! Good job! Correctly calibrated thermometers will measure ice water as 32 F. Next Question

  20. Quiz 3. How often should thermometers be calibrated? Once a week Whenever the thermometer is dropped. Whenever the thermometer is dirty. Answers a and b. a. b. c. d.

  21. The correct answer is d. A thermometer should be calibrated once a week and anytime after the thermometer has been accidentally dropped.

  22. Correct! Good job! The food thermometer should be calibrated once a week and anytime the thermometer is accidentally dropped.

  23. Congratulations! You have completed the HACCP and Food Safety – Thermometer Calibration online tutorial. If you have any questions, please contact your Program Manager.

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