How do professional chefs keep food thermometers clean between uses?
Assuming there will always be some occasion where the food tested will not be cooked properly, what method is used to prevent cross contamination?
Best Answer
Most of the time, an instant read thermometer is wiped with a towel. Remember, these folks do this every day, all day. In kitchens where they are used (they are not used everywhere...they are required in some kitchens), the tested product is probably in the ball park. Most pathogens are reduced to safe levels once a product hits 140F (60C) using traditional cooking methods. They are generally testing cooked food. Though, on the occasion (and it is probably rare) when raw protein is tested, the end of the instant read thermometer can and should be washed in hot soapy water. In a professional kitchen, it should also take a dip in a sterilizing solution.
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How do you clean a food thermometer after use?
Hot water and soap: The most efficient way to kill bacteria on your food thermometer is to wash it with hot soapy water after each use. Lather the stem of the thermometer (i.e., the prong or needle) with dish soap or antibacterial soap. Rinse the thermometer off with hot water and air-dry it on a clean paper towel.How do you clean a cooking thermometer?
As with any cooking utensil, food thermometers should be washed with hot soapy water. Most thermometers should not be immersed in water. Wash carefully by hand.Why do chefs not use thermometer?
About half of consumers say that thermometers aren't necessary to check the doneness of egg or meat dishes. One of the top reasons given is that role models, such as celebrity chefs, restaurant managers, cookbook authors and bloggers, rarely use temperatures to signify when a dish is cooked completely.Different Types of Food Thermometers and How to Use Them | Chef Jayson Powers
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