Kitchen Thermometer Types

Infrared (surface-only), bimetallic stemmed (penetration), or digital thermocouple. TXDSHS requires calibration and correct usage for each tool.

The principle of keeping perishable foods out of the temperature danger zone (41°F–135°F) to inhi...

The process of adjusting a thermometer to ensure accurate temperature readings, typically done us...

Utensils, cutting boards, or machines harboring pathogens or allergens. Food handlers must wash, ...

A tool used by managers to monitor staff compliance with hand washing, temperature logs, or ID ch...

Used for quick surface readings of food or equipment temps but cannot measure internal temperatur...