The Flow of Food: INTRODUCTION

ServSafe Chapter 4

Commonly used thermometers in operations

  • Bimetallic stemmed thermometers
  • Thermocouples
  • Thermistors

Two Methods of Calibration

  • Ice point method

1. Fill container with crushed ice.

2. Place thermometer stem into ice water, wait 30 seconds.

3. Hold calibration nut with wrench and rotate head.

  • Boiling point

1. Bring water to boiling point in deep pan.

2. Submerge probe into boiling water, wait 30 sec.

3. Rotate thermometer head until it reads 212

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