To use method: Insert the thermometer probe into a cup of crushed ice. Add enough cold water to remove any air pockets that might remain. Allow the temperature reading to stabilize before reading temperature. Temperature measurement should be 32 ºF (+ 2 ºF) [or 0 ºC (+ 1 ºC)]. If not, adjust according to manufacturer’s instructions. To use method: Immerse at least the first two inches of the probe into boiling water. the temperature reading to stabilize before reading temperature. Reading should be 212 ºF (+ 2 ºF) [or 100 ºC (+ 1 ºC)]. This reading may vary at higher altitudes. If adjustment is required, follow manufacturer’s instructions. Foodservice employees will check the accuracy of the food thermometers: At regular intervals (at once per week If dropped If used to measure extreme temperatures, such as in an oven Whenever accuracy is in question CORRECTIVE ACTION: Retrain any foodservice employee found not following the procedures in this SOP. For an inaccurate, bimetallic, dial-faced thermometer, adjust the temperature by turning the dial while securing the calibration nut (located just under or below the dial) with pliers or a wrench. For an inaccurate, digital thermometer with a reset button, adjust the thermometer according to manufacturer’s instructions. If an inaccurate thermometer cannot be adjusted on-site, discontinue using it, and follow manufacturer’s instructions for having the thermometer calibrated. Retrain employees who are using or calibrating food thermometers improperly. VERIFICATION AND RECORD KEEPING: Foodservice employees will any corrective action taken while calibrating thermometers, if applicable, in the Corrective Action Log. The General Manager will verify that foodservice employees are using and calibrating thermometers properly by making visual observations of the employees during the calibration process and all operating hours. The foodservice manager will review and initial the Corrective Action Log daily. The Corrective Action Log will be kept on file a minimum of 6 months. DATE IMPLEMENTED: __________________ BY: ______________________
To use method: Insert the thermometer probe into a cup of crushed ice. Add enough cold water to remove any air pockets that might remain. Allow the temperature reading to stabilize before reading temperature. Temperature measurement should be 32 ºF (+ 2 ºF) [or 0 ºC (+ 1 ºC)]. If not, adjust according to manufacturer’s instructions. To use method: Immerse at least the first two inches of the probe into boiling water. the temperature reading to stabilize before reading temperature. Reading should be 212 ºF (+ 2 ºF) [or 100 ºC (+ 1 ºC)]. This reading may vary at higher altitudes. If adjustment is required, follow manufacturer’s instructions. Foodservice employees will check the accuracy of the food thermometers: At regular intervals (at once per week If dropped If used to measure extreme temperatures, such as in an oven Whenever accuracy is in question CORRECTIVE ACTION: Retrain any foodservice employee found not following the procedures in this SOP. For an inaccurate, bimetallic, dial-faced thermometer, adjust the temperature by turning the dial while securing the calibration nut (located just under or below the dial) with pliers or a wrench. For an inaccurate, digital thermometer with a reset button, adjust the thermometer according to manufacturer’s instructions. If an inaccurate thermometer cannot be adjusted on-site, discontinue using it, and follow manufacturer’s instructions for having the thermometer calibrated. Retrain employees who are using or calibrating food thermometers improperly. VERIFICATION AND RECORD KEEPING: Foodservice employees will any corrective action taken while calibrating thermometers, if applicable, in the Corrective Action Log. The General Manager will verify that foodservice employees are using and calibrating thermometers properly by making visual observations of the employees during the calibration process and all operating hours. The foodservice manager will review and initial the Corrective Action Log daily. The Corrective Action Log will be kept on file a minimum of 6 months. DATE IMPLEMENTED: __________________ BY: ______________________
Sample_Big_Bob_HACCP_ROP_Raw_MEATs_7_5_16.docx