With summer upon us, it’s time to start enjoying warmer weather. However as the weather warms up it becomes necessary to pay more attention to monitoring the temperature of food.
The two most crucial factors affecting food borne illnesses are:
*Food storage at correct temperature
*Cooking food correctly
These are important, because bacterial growth increases if food is stored at warm temperatures.
The danger zone for food is between 4°C and 60 °C as these are perfect conditions for pathogens to multiply, release toxins or for spores to germinate. But how do you determine the temperature of food?
Measuring temperatures with a thermometer, ensures that food is both stored and cooked safely. Choose a thermometer that is accurate and easy to use – thermometers with stainless steel piercing probes are ideal as they are strong enough to be forced into denser food such as meat and able to be washed to avoid cross contamination.
Food safety professionals say that using a thermometer is the only way to ensure correct food hygiene. Whether you are a home user or responsible for an entire production facility Homershams supply many types of instruments to measure, record, log and calibrate temperature.
Contact our team for help to select instruments that will suit your application.
For tips on how to stay safe - NZ Food Safety suggests: