If your business prepares, handles, transports or sells potentially hazardous you need to have thermometers accurate to +/-1 degree celsius to help you monitor temperatures. Depending on your food handling activities you may need either a digital probe thermometer, an infrared laser thermometer or even both.

A digital probe thermometer will measure the internal temperature of food. A digital probe thermometer is required:

• when roasting a chicken, the surface and internal temperature of the food will vary. A digital probe thermometer will accurately take the internal temperature of the chicken to ensure it is cooked thoroughly
• when cooling a large pot of pasta sauce, the surface area of the food may have cooled rapidly but the internal temperature may still be warm. A digital probe thermometer will accurately take the internal temperature of the pasta sauce to ensure it is cooled rapidly.

An infrared laser thermometer will measure the surface temperature of the food. Instances where an infrared laser thermometer maybe required:

• when measuring the delivery temperature of packaged potentially hazardous food, an infrared laser thermometer can take the temperature without putting a hole in the food packaging.

To make sure your thermometer is accurate you will have to calibrate it regularly. It is recommended that this is done around once every six months. The frequency may vary depending on the use of the thermometer.

To find out more about thermometers and using them with potentially hazardous food, visit the Food Standards website.

Where you can buy thermometers

You can buy the types of thermometers needed for a food business from catering supply businesses or from scientific supply businesses, some kitchenware stores also sell them.