Do you have your Haccp approved Kitchen thermometers

Is your Commercial Kitchen ready for the New Law Changes to Thermometers

The Hazard Analysis and Critical Control Points (HACCP) system, which is used to ensure food safety, does not have a specific rule governing the approval of thermometers per se. However, proper use and calibration of thermometers are critical components of maintaining food safety standards under HACCP principles.

Here’s a general guide to what would be important when it comes to HACCP-approved thermometers:

1. Accuracy and Calibration

• Calibration: Thermometers must be calibrated regularly to ensure they provide accurate readings. Calibration should be performed using known standards, such as ice water or boiling water, and should be documented.
• Accuracy: Thermometers should be accurate to within ±0.5°C, which is crucial for ensuring food is cooked to safe temperatures and stored correctly.

2. Type of Thermometer

• Digital Thermometers: These are commonly used due to their quick and accurate readings. They should have a clear display and be easy to read.
• Infrared Thermometers: Useful for non-contact temperature measurements. They are ideal for surface temperatures but not recommended for internal temperatures.
• Bimetallic Stemmed Thermometers: These have a metal probe that measures the internal temperature of food. They should have a dial that is easy to read.

3. Proper Usage

• Insertion Depth: When measuring the temperature of food, the thermometer should be inserted into the center of the food item to get an accurate reading.
• Cleaning: Thermometers should be cleaned and sanitized between uses to prevent cross-contamination.

4. Documentation

• Records: Keep records of calibration checks and any adjustments made. Documentation is essential for HACCP compliance and traceability.

Certification and Compliance

• Regulatory Compliance: Ensure that your thermometers meet Australian standards for food safety. In Australia, equipment and procedures must comply with the Food Standards Code (specifically, Standard 3.2.2 – Food Safety Practices and General Requirements).

Here at Hospitality connect we have a Large range of Industry Thermometer from your hand held unit to the data reader. Call the team today for our Guidenace