Summer Food Safety

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:

• poultry juices should run clear
• No pink should be visible in sausages or mince. 
• Check that the freezer is operating effectively at –18°C or below
• Freeze meats and poultry in meal-size quantities so that they can be defrosted quickly
• Ensure hands, chopping boards and utensils are clean to avoid cross-contamination
• Wrap foods well, especially raw meat to stop the juices touching or dripping on to other foods
• Freeze foods immediately in small batches and spread them out so they freeze quickly
• Do not overload the freezer
• Be safe when defrosting – place frozen foods, covered, on a plate to collect drips and place in the bottom of your fridge – maintain defrosting food at less than 4 °C
• Cooking at hot temperatures kills bacteria. It is always wise to test the thickest part of a food item with a food thermometer to ensure food is properly cooked.