Quick answer
Use a suitable food probe, clean and disinfect it before and after use, and place its sensing part in the representative centre or thickest part as the method requires. Wait for a stable reading. Check accuracy using the manufacturer’s method and suitable reference conditions; infrared surface readings do not establish the core temperature of cooking, reheating or cooling food.
A number is useful only when the check is suitable
A reading from the wrong point or a dirty probe can create false confidence or spread contamination. Begin by knowing what the food-safety method needs to establish.
SFBB’s probe method explains placement, hygiene, infrared limits and performance checks. CookSafe provides the Scottish monitoring approach.
Take a representative reading
- Check the probe is suitable, undamaged and functioning.
- Clean and disinfect it using the agreed product and instructions.
- Identify the part of the food the method needs checked.
- Insert the sensing part appropriately, avoiding an unrepresentative pan surface or bone.
- Allow the display to stabilise and complete any additional position or time check needed.
- Record the real result and act against the correct limit.
- Clean, disinfect and store the probe suitably afterwards.
Follow the business’s raw/ready-to-eat probe arrangements. Stir suitable liquid foods where the method requires even distribution before checking.
Distinguish food core, surface and equipment readings
| Instrument/check | Useful interpretation |
|---|---|
| Food probe | Temperature at the correctly positioned sensing point. |
| Infrared device | Surface measurement; not proof of the centre’s temperature. |
| Fridge display | Equipment air indication that needs the method’s appropriate checks. |
| Between-pack check | An indirect check for suitable packaged-food situations; avoid needless package damage. |
Reflective packaging and labels can affect infrared results. Follow the instrument instructions and confirm concerning results through the suitable method.
Check performance and respond to error
Follow the manufacturer’s checking frequency and method. SFBB gives an example regular check using iced and boiling water, with ranges of −1°C to 1°C and 99°C to 101°C respectively.
These are guidance examples, not universal legal tolerances. Use appropriate reference conditions and instructions, including conditions affecting the boiling reference. A check is different from adjusting the instrument or obtaining specialist calibration.
If performance is outside the suitable range, remove the probe from reliance and arrange appropriate calibration or replacement. Consider whether previous food decisions need review.
Worked example: the hot surface hides a cool centre
Hypothetical example: a reheated dish has a high infrared surface reading, but the procedure requires a core check.
The employee uses a clean, disinfected suitable probe at the representative point and follows the result. They do not record the surface number in a column labelled “core temperature”.
Keep the instrument dependable
Store it protected from damage and unsuitable temperatures or liquids; replace a low battery as instructed. Keep probe wipes suitable and usable: dried-out wipes may not disinfect effectively.
Make the failure action clear so staff do not continue relying on a questionable instrument merely because service is busy.
Next steps
Confirm the placement, cleaning and accuracy-check methods, then demonstrate them in the actual kitchen. Keep truthful check and correction records.
Use the official probe-check method — Follow the complete placement, hygiene and checking guidance.