There are a wide range of thermometers including:
- probe thermometers
- min/max thermometers
- infra-red gun thermometers
Every kitchen needs a probe thermometer to monitor temperature inside dishes. Infra-red guns make it very easy to measure external temperatures but don’t necessarily provide an accurate indication of the internal temperature.
A food business must, at food premises where potentially hazardous food is handled, have a temperature measuring device that is readily accessible and can accurately measure the temperature of potentially hazardous food to +/- 1ºC.
Australian & New Zealand Food Standards Code
3.2.2, Division 6, 22
Thermometers should also be kept where ever potentially hazardous foods are stored.
These are just a few ways to monitor food.