Stepping into Management Knowledge

Food Safety Training 3.11

HOW TO CORRECTLY USE AND CALIBRATE A PROBE AND CALIBRATE WEIGHING SCALES

PURPOSE OF THE TRAINING EXERCISE: To ensure that staff with food handling responsibilities understand how to use and calibrate an electronic probe correctly TRAINING AIDS:  Digital Temperature Probe  Sanitised probe Wipes  Container full of Ice topped up with water  Pan of hot water  Probe Calibration Form – Blue Sky  Safety Policy Section 7.49 Temperature Probes TRAINING METHOD This is a practical exercise which should be conducted by a physical demonstration of temperature probing; due diligence recording and probe calibration check

EXPLAIN TO THE TEAM :  Every business should have two robust hand held probes like the picture on the right, with a back up pen type version in case of any malfunction.  The robust version is more accurate, pen type probes are adequate to use only as an emergency back-up but not for everyday long term use.

ASK QUESTION TO GROUP: When do we use the digital thermometer probe? CONFIRM CORRECT ANSWER: As a minimum:  To check the temperature of cooked food  On a delivery of ready to eat foods  To check hot held food  Checking oil temperature prior to emptying fryers for oil change or filtering  Delivery checks – frozen, chilled and fresh  Refrigerated food (refrigerator probe checks each Monday)  Certain specific checks may be applicable for certain brands e.g. Altoshaam and Carvery Deck temperature checks; harvester Salad Cart etc.

The trainer should ensure that any specific items are included in the answer.

Safety Assurance March 2016

Food Safety 3.11