Kitchen Thermometer Types
Infrared (surface-only), bimetallic stemmed (penetration), or digital thermocouple. TXDSHS requires calibration and correct usage for each tool.
Related Terms
Time/Temperature Control
The principle of keeping perishable foods out of the temperature danger zone (41°F–135°F) to inhi...
Read MoreThermometer Calibration
The process of adjusting a thermometer to ensure accurate temperature readings, typically done us...
Read MoreContaminated Equipment
Utensils, cutting boards, or machines harboring pathogens or allergens. Food handlers must wash, ...
Read MoreObservational Checklist
A tool used by managers to monitor staff compliance with hand washing, temperature logs, or ID ch...
Read MoreNon-Contact Infrared Thermometers
Used for quick surface readings of food or equipment temps but cannot measure internal temperatur...
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