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Food thermometer guide

Selecting the right food thermometer or catering thermometer is very important in order to achieve maximum accuracy and repeatability of temperature.

The selection criteria for a digital food thermometer should include:
● measurement range
● resolution of the reading 1°C, 0.1°C or 0.01°C
● desired accuracy
● response time

ETI offers a range of food thermometers, catering thermometers, oven thermometers and accessories that are ideal for busy restaurants, cafes, bars etc. where food safety is essential.

fridge & freezer temperatures
Keeping fridges and freezers at the correct temperature is critical to ensure good food safety during storage.

Food should be stored in a fridge between 1°C and 5°C to allow a margin of error below the legal standard of 8°C

Food stored in a freezer should be regularly rotated and stored at -18°C as bacteria will not grow at these temperatures.

safe food temperatures
To prevent food poisoning, it is essential to kill bacteria. Most bacteria are killed quickly at between 72 to 100°C. The danger zone is between 5°C and 63°C where bacteria will grow rapidly and perishable foods in the danger zone for more than two hours.

Generally speaking safe food temperatures can be summarised as follows:

• 100°C or boiling point bacteria will be destroyed
• 83°C the internal temperature of reheated food should reach
• 75 to 80°C poultry and meat are safest between these internal temperatures
• 63°C bacteria is gradually killed above this temperature
• 37°C ideal temperature for bacteria to grow
• 2 to 4°C stored food is safe at 4 °C for short periods of time but it's better stored at 2°C
• -18°C at deep freeze temperature bacteria won't grow but may not die either

We've put together the useful safe temperature chart below, that you can download by clicking the link or image.

Click here to download Safe Food Temperature Chart