HTM 3090 Chapter Notes - Chapter 13: Modified Atmosphere, Thermocouple, Thermistor

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 3090
• Professor: Simon Day

Document Summary

Keep food out of temp danger zone. Thermocouple: measure temp through a sensor in the tip of the stem to produce and accurate and fast digital read-out, more costly. Bi-metallic: temp is measured through metal stem. Digital pocket thermometers (thermistor: measure temps through a metal tip or sensing area to produce an accurate and fast digital read-out. Time-temp indicators (tti: change colour when contents reach an unsafe temp; often used with packaged food such as sous-vide and modified atmosphere products. Infrared: measure surface temps and quickly identify problem areas such as receiving, storage and hot/cold holding. Data loggers: record temperature readings in their memory and store it: temps can be downloaded as part of food safety program, fridge and freezers. Other thermometers include candy and cappuccino thermometers. Wash, rinse, sanitize and air dry thermometers after each use. Calibrate regularly (each shift, after measuring extreme temp change, if dropped) Insert stem with sensing area in centre of food.