Common food safety mistakes and tips on avoiding them

Common food safety mistakes and tips on avoiding them

It’s essential to follow HACCP food safety regulations to ensure that the food you’re serving to your customers is both safe and high quality. At Eurolec we work with several businesses in the food safety industry and often see the same mistakes appearing consistently. Below are just a few of these common food safety mistakes and tips on how to avoid them.

  • Using an improperly made ice bath to test a thermometer

When the ice in the container is floating, there can be a temperature difference of around 12°C between the water at the top and bottom of the container, which isn’t the correct setting for testing a thermometer.

In a correctly made ice bath for testing a thermometer, the ice should be resting on the bottom of the container and the water level at the top should be slightly below the ice level. When you’re carrying out your test you should stir the mixture and let it sit for a minute before stirring the thermometer.

If your test has been carried out successfully, and your infrared thermometer is correctly calibrated, it should read within your unit’s stated accuracy specification at 0.0°C.

  • Using infrared thermometers to test internal temperatures

Infrared thermometers are made to measure the surface temperature of objects therefore this device cannot be used to check the temperature of food throughout. This is because the centre of the food will cook and cool at a different rate to the surface.

For accurate readings of your food, you can use a device such as the Eurolec Stainless Steel Catering Thermometer.

  • Measuring temperature before you stir the food

Gradients (differences in temperature that occur within the same medium) exist in ovens, fridges and solid foods like vegetables and chicken. Whether they’re cooking or chilling, different parts of food heat up and cool down at different rates.

If a probe thermometer is inserted into the food before you stir it, you may be measuring the temperature of a cold or hot spot.

For an accurate reading, you should stir the mixture thoroughly before measuring.

  • Failing to measure the correct part of the food

It is advised when measuring food that your thermometer should be in either the centre or the thickest part of solid food. This can be a challenge, but with a handheld food thermometer, like the Eurolec PC Temp PT2, you can locate the centre by pushing the probe attachment through the food until you find the lowest number when cooking, or the highest number when cooling.

Head over to our website today to find out more about food & catering thermometers: https://eurolec-instruments.com.