Monitoring and controlling the temperature of food is a fundamental of food safety. Consequently, using food thermometers to ensure foods are cooked to, and maintained at, suitable temperatures is essential. When food is in the temperature danger zone between 5°C and 60°C for too long, it becomes highly susceptible to the rapid growth of bacteria. Regular usage of food thermometers is the best defence against bacteria and must occur at every stage of the cooking, cooling, holding and reheating process.
Our range of fridge and freezer food thermometers allows Chefs and Restaurant Managers to keep a record of refrigeration temperatures easily and efficiently. They are designed to make logging readings simple and this practice is linked to creating a Food Safety Culture in restaurants and professional kitchens. Trained staff begin to develop a basic knowledge of why food thermometers are an essential tool in establishing a professional and safe working environment.