The ‘ABC’ of Handling and Managing Thermometers for Food Temperature Monitoring to Ensure Food Safety
Article Published December 5, 2023
Article Source: The ‘ABC’ of Handling and Managing Thermometers for Food Temperature Monitoring to Ensure Food Safety (food-safety.com)
NOTE: Canadian recommended cooking temperatures are higher than the U.S.
Beef, Pork, Veal, and Lamb (Whole): 160 °F/71 ° C with a three-minute rest
Beef, Pork, Veal, and Lamb (Ground): 160 °F/71 ° C.
Fish: 158 °F/70 ° C
Egg Dishes: 165°F/74° C
Stuffing: 165°F/74° C
Poultry (Whole): 180 °F//82 ° C
Were you aware that 92% of participants of a USDA-FSIS study inaccurately positioned the food thermometer when assessing the internal temperature of a sausage patty, according to its Final Report titled 'Food Safety Consumer Research Project: Meal Preparation Experiment on Breakfast' published on August 3, 2023?
A food thermometer is a key player in food temperature monitoring to determine whether the food has reached a safe minimum internal temperature. It is important to place the food thermometer appropriately within the food to serve this purpose and yield precise temperature readings. Accurate temperature data plays a vital role in ensuring safe food consumption while preserving the quality and flavor of food products.
Integrating digital and tech-assisted tools for temperature monitoring is an innovative strategy to elevate the food safety management system (FSMS) through enhanced real-time data analysis, ushering in more efficient safety and quality control measures.
The Science Behind Time-Temperature Control of Food
Time-temperature control for food is critical to food safety management as many of the harmful bacteria and germs that cause foodborne illnesses become active when exposed to specific temperature ranges, depending on whether the food is frozen, refrigerated, held cold, cooked, or hot. This is because bacteria require specific factors to thrive, and bacterial proliferation will be promoted or inhibited depending on how the time and temperature conditions are maintained. The science behind the time-temperature relationship to kill bacteria can be better understood from the following aspects:
Temperature Danger Zone
Bacteria reproduce rapidly within a specific temperature range known as the "temperature danger zone." This range typically falls between 40°F (4°C) and 140°F (60°C). Bacteria in this zone can double in number every 20 minutes under ideal conditions. Therefore, keeping food within this temperature range for an extended period can significantly increase bacterial load, making the food unsafe to consume.
Cooling and Refrigeration
When hot food is prepared and left at room temperature, it remains in the danger zone, enabling bacteria to multiply. Cooling the food quickly to a safe temperature (below 40°F or 4°C) is integral to preventing bacterial growth. Freezing keeps food safe by slowing the movement of molecules, causing bacteria to enter a dormant stage. Once thawed, these bacteria can again become active and multiply.
Cooking
Cooking food at the right temperature for sufficient time is necessary. Different bacteria have varying heat resistance levels, and the time-temperature combination required to kill them differs. For instance, pasteurization involves heating a food product to a specific temperature for a specific duration to kill pathogens while retaining the food's quality.
Reheating
When reheating cooked food, reaching a high enough temperature to destroy any bacteria that may have grown during storage is crucial. Foods should be reheated thoroughly to an internal temperature of 165 °F or until hot and steaming. In the microwave oven, cover the food and rotate it so it heats evenly. Allowing a minimum standing time of two minutes is advisable.
What is a Food Thermometer?
A food thermometer is a kitchen tool used to measure the internal temperature of foods such as meat, poultry, and egg products, particularly when cooking, to prevent undercooking and verify the food has attained a safe minimum internal temperature.
Importance of Using a Food Thermometer
Utilizing a food thermometer is the only reliable method for guaranteeing an adequate internal temperature, which is imperative in safeguarding foods against microbial activity by enabling the eradication of any potentially harmful microorganisms that may be present in the food.
It is also useful for assessing the preferred level of "doneness," which pertains to the point at which a food item is cooked to its desired state, encompassing sensory characteristics like texture, appearance, and juiciness. If consumers rely solely on visual cues to determine "doneness," they may end up overcooking and drying out their food. However, when a consumer uses a food thermometer to gauge "doneness," they can be confident that the food has reached a safe temperature without overcooking.
Calibration of Food Thermometer
There are two methods for examining the precision of a food thermometer: one involves using ice water, while the other entails using boiling water.
Ice-Point Method: Begin by filling a sizable glass with finely crushed ice. Add clean tap water until it reaches the brim of the ice, and stir thoroughly. Submerge the food thermometer's stem, ensuring it goes at least 2 inches deep into the mixture without touching the glass's sides or bottom. Allow a minimum of 30 seconds to pass before making any adjustments. While the stem remains in the ice water, hold the adjusting nut under the thermometer's head with a suitable tool and turn the head until the pointer registers 32 °F.
Boiling-Point Method: Bring a pot of clean tap water to a vigorous rolling boil. Immerse the stem of the food thermometer at least 2 inches into the boiling water and wait for a minimum of 30 seconds. Without removing the stem from the boiling water, hold the adjusting nut under the thermometer's head with an appropriate tool and adjust the head until the thermometer displays 212 °F.
Even if your food thermometer cannot be calibrated, it should still be tested for accuracy using either of these methods.
Correct Positioning of Food Thermometers
It is to be noted that the accuracy of a thermometer reading hinges on its correct placement inside the food. If it is not inserted correctly or is placed in the wrong area, the temperature reading may not represent the actual internal temperature of the food and may lead to the potential for certain portions of the food to remain insufficiently cooked, and if these portions are contaminated, it could result in foodborne diseases.
USDA Guidelines for Accurate Usage of Food Thermometers
USDA has released general tips for correctly inserting food thermometers and recommends following these tips:
When taking the internal temperature of thin foods, like a sausage patty, place the thermometer on the side of the food until it reaches the center. It is safest to take the food off the heat source before taking the internal temperature.
Anytime you are taking the internal temperature of your food, you want to avoid any bone or gristle and place the thermometer in the thickest part of the food.
After properly placing the thermometer, verify that it has attained the respective safe minimum internal temperature for each of the meat categories listed below:
Beef, Pork, Veal, and Lamb (Whole): 145 °F with a three-minute rest
Beef, Pork, Veal, and Lamb (Ground): 160 °F.
Fish: 145 °F
Egg Dishes: 160 °F
Poultry (Whole & Ground): 165 °F
The USDA has also issued distinct recommendations for thermometer positioning for various food types, as outlined below:
Meat
When determining the temperature of beef, pork, or lamb roasts, it is advisable to position the food thermometer in the center of the roast, avoiding contact with bones. For hamburgers, steaks, or chops, insert a thermistor or thermocouple into the thickest section, keeping it away from bone, fat, or gristle. For meats with irregular shapes, like a beef roast, it is suggested to check the temperature in multiple locations.
Poultry
The FSIS suggests cooking whole poultry until it reaches a minimum safe internal temperature of 165 °F, as confirmed by a food thermometer. Checking the innermost part of the thigh, wing, and the thickest portion of the breast for accurate measurements is essential. To ensure safety, refrain from stuffing poultry. If you must stuff whole poultry, the stuffing's center must reach a minimum internal temperature of 165 °F. When preparing poultry parts, insert the food thermometer into the thickest area, avoiding contact with bones. For irregularly shaped poultry, check the temperature in multiple spots.
Thin Foods
When assessing the temperature of thin foods such as hamburger patties, pork chops, or chicken breasts, it is preferable to use a thermistor or thermocouple food thermometer if available. However, when using an "instant-read" dial bimetallic-coil food thermometer, ensure the probe is inserted into the side of the food so that the entire sensing area (usually 2-3 inches) goes through the center of the food.
Combination Dishes
For casseroles and other mixed dishes, insert the food thermometer into the thickest part of the food or the center of the dish. Dishes containing eggs, ground meat, and poultry should be checked in multiple locations.
Internal Temperature Charts
Ensure safe internal temperature for the different parts of meat and poultry in accordance with the following information as per FoodSafety.gov.
Internal Temperature of Poultry
Poultry Type
Cooking Temperature
Timing
Chicken, Whole (3 to 4 lbs)
350°F (177°C)
1 ¼ to 1 ½ hours
Chicken, Whole (5 to 7 lbs)
350°F (177°C)
2 to 2 ¼ hours
Chicken, Breast Halves, Bone-in (6 to 8 oz)
350°F (177°C)
30 to 40 minutes
Chicken, Breast Halves, Boneless (4 oz)
350°F (177°C)
20 to 30 minutes
Capon, Whole (4 to 8 lbs)
350°F (177°C)
2 to 3 hours
Cornish Hen, Whole (18 to 24 oz)
350°F (177°C)
50 to 60 minutes
Duck, Whole (Do Not Stuff) (4 to 6 lbs)
350°F (177°C)
30 to 35 min/lb
Duck, Legs or Thighs
325°F (163°C)
1 ¼ to 1 ½ hours
Young Goose, Whole (8 to 12 lbs)
325°F (163°C)
2 ½ to 3 hours
Young Goose, Pieces or Cut-up
325°F (163°C)
2 hours
Internal Temperature of Pork
Pork Cut
Cooking Temperature
Timing
Loin Roast, Bone-in or Boneless (2 to 5 lbs)
350°F (177°C)
20 min/lb
Crown Roast (10 lbs)
350°F (177°C)
12 min/lb
Tenderloin (½ to 1 ½ lbs)
425°F (218°C) -
450°F (232°C)
20 to 27 minutes total
Boston Butt (3 to 6 lbs)
350°F (177°C)
45 min/lb
Ribs (2 to 4 lbs)
350°F (177°C)
1 ½ to 2 hours (or until fork tender)
Internal Temperature of Beef
Beef Cut
Cooking Temperature
Timing
Rib roast, Bone-in (4 to 6 lbs)
325°F (163°C)
23 to 25 min/lb
Rib Roast, Boneless (4 to 6 lbs)
325°F (163°C)
28 to 33 min/lb
Round or Rump Roast (2 ½ to 4 lbs)
325°F (163°C)
30 to 35 min/lb
Tenderloin Roast, Whole (4 to 6 lbs)
425°F (218°C)
45 to 60 minutes
Internal Temperature of Lamb
Lamb Cut
Cooking Temperature
Timing
Leg, Bone-in (5 to 7 lbs)
325°F (163°C)
20 to 25 min/lb
Leg, Boneless, Rolled (4 to 7 lbs)
325°F (163°C)
25 to 30 min/lb
Shoulder Roast (3 to 4 lbs)
325°F (163°C)
30 to 35 min/lb
Internal Temperature of Veal
Veal Cut
Cooking Temperature
Timing
Rib Roast (4 to 5 lbs)
325°F (163°C)
25 to 27 min/lb
Loin (3 to 4 lbs)
325°F (163°C)
34 to 36 min/lb
Smart Food Safe as a Tech-Enabled Tool to Enhance Temperature Data Collection in the Food Industry
Smart Food Safe is a prominent provider of digital solutions for food safety management, incorporating cutting-edge technologies such as Bluetooth and the Internet of Things (IoT) through third-party hardware. These technologies are leveraged to ensure the precise monitoring of various attributes, such as temperature and other conditions that can impact the safety of food items. Our wide range of robust and customizable digital modules, each designed to enhance the detection, management, and control of food safety risks, are equipped with the following features:
Real-Time Monitoring: Continuous and instantaneous tracking of critical data and processes within the food supply chain to ensure prompt identification and response to potential safety risks.
Integration of Bluetooth and IoT: Enable seamless data transfer and communication between devices through integrated technologies, thus facilitating efficient monitoring and data collection.
Third-Party Hardware Collaboration: Our software ensures compatibility with various devices by working with third-party hardware providers, making food industries’ safety systems versatile and adaptable.
Audit and Inspection Tools: We offer tools to assist food enterprises in conducting thorough auditing and inspection of food safety protocols and practices for maintaining and improving food safety standards.
User Permissions: Ensure that user access and permissions are well-defined, allowing organizations to control who can access and modify the data and settings, thus maintaining information security.
Compliance Reporting: Generate compliance reports for demonstrating adherence to food safety regulations and standards, both internally and to regulatory authorities.
Automated Alerts: Set up automated alert mechanisms that notify users when specific conditions or parameters deviate from the safe range, helping them address issues promptly.
Dashboards: Access intuitive dashboards that visually represent the data collected, allowing users to gain insights into food safety conditions at a glance, making it easier to identify trends and anomalies.