Non-Contact Infrared Thermometers
Used for quick surface readings of food or equipment temps but cannot measure internal temperatures accurately. TXDSHS insists on additional penetrating thermometers for TCS foods.
Related Terms
Time/Temperature Control
The principle of keeping perishable foods out of the temperature danger zone (41°F–135°F) to inhi...
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The multiplication of bacteria, viruses, or parasites in food under improper time/temperature con...
Read MoreObservational Checklist
A tool used by managers to monitor staff compliance with hand washing, temperature logs, or ID ch...
Read MoreKitchen Thermometer Types
Infrared (surface-only), bimetallic stemmed (penetration), or digital thermocouple. TXDSHS requir...
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