DLA-Troop Support

DSCPM 4155.20 

DSCP-FTRE 

June .2011

FOREWARD 

(Supplementation is prohibited.) 

This Manual is published by the DLA-Troop Support (Defense Supply Center 

Philadelphia (DSCP)) for use by inspection personnel assigned to DLA-Troop Support 

(DSCP) subsistence contracts. 

This Manual will be maintained in a current status and reviewed triennially 

Particular importance should be paid to the proceduresfor calibrating the bimetal 

thermometer. 

Users of this publication are encouraged to submit recommended changes and 

comments to improve the publication, through channels, to Directorate of Subsistence, 

ATTN: DSCP-FTRE. 

BY ORDER OF THE COMMANDER

 

 

1 Encl

DISTRIBUTION

Special

Kathleen Yontz

Ch, Administrative Services Division 

Office of Installation Services 

This DSCPM 4155.20 supersedes DPSCM 4155.20, Aug 2010
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DSCPM 4155.20 

TABLE OF CONTENTS 

SECTION PAGE

I. References 1

II. Purpose and Scope 1

III. Policy 1

IV. Equipment 1

V. Procedures 1
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I. REFERENCES. 

A. DSCP Manual 4155.6, Subsection 209.1, Nonconformance, Reporting. 

B. DSCP Manual 4155.6, Subsection 218.1, Destination Inspection. 

II. PURPOSE AND SCOPE. To furnish instructions for determining the temperature of 

chilled and frozen products, including chilled fresh fruits and vegetables (FF&V) at 

destination. These instructions are applicable to Government personnel assigned to 

inspect DSCP subsistence items. 

III. POLICY. Bi-metallic thermometers (baby dial) with a temperature scale of -40oF to 

160oF shall be used in determining temperatures. Thermometers with a scale of 0o to 220oF 

may be used only for taking temperatures of chilled products. Electronic 

thermometers may be used for screening purposes, but only the baby dial thermometers will 

be used to report nonconformances. In order to expedite temperature determinations, three to 

five properly calibrated thermometers will be available for use. 

IV. EQUIPMENT. 

A. Adjustable bi-metallic direct-reading (baby dial) thermometer, with case 

(NSN 6685-00-444-6500 or NIIN 00-444-6500). 

B. Knife, razor or similar cutting tool. 

C. Suitable boring or piercing tool (e.g., ice pick, meat trier, electric drill or hand drill). 

D. Tape, pressure sensitive adhesive or similar item. 

E. One pint insulated container. 

F. One adjustable wrench. 

V. PROCEDURES. 

A. Procedure for Calibrating the Bimetal Thermometer (Ice Point Method). 

1. The ice point method as described here permits calibration to within 0.1o

F. 

This method should be used to calibrate all thermometers used to monitor the temperature of 

chilled and frozen food products. 

2. Fill an insulated one-pint container with a 50:50 mixture or portable ice and 

potable water. We suggest using a one-pint wide mouth “thermos” bottle. 

NOTE: Ice must be present in the mixture during the entire procedure to provide an 

environment of 32o

F (0oC) throughout the container. You may have to place 

more ice into the container during the procedure if several thermometers are 

being calibrated over an extended period. 

3. Allow four to five minutes for the water and ice mixture to stabilize (reach 

temperature equilibrium). 
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4. Insert the bimetal thermometer stem into the ice water solution at least to its 

immersion depth. Since the immersion depth may vary from two to four inches, you 

must read the manufacturer’s instructions to determine the minimum immersion depth. 

NOTE: Ensure that the stem of the bimetal thermometer does not touch the bottom or 

the sides of the insulated containers (one inch clearance minimum). This can 

be accomplished by drilling a hole (slightly larger than the thermometer stem) 

in the outer cap of the thermos bottle. Insert the thermometer all the way to the 

adjustment nut. This will allow sufficient clearance at the bottom. As an 

alternative to the outer cap of the thermos bottle, you may use a plastic coffee 

can lid or a piece of corrugated fiberboard. 

5. Stir the mixture one or two turns with the thermometer stem to dissipate the stem 

heat. 

6. The bimetal thermometer should be left in the ice water mixture for a 

minimum of one minute or until the needle is stable for 30 seconds. 

7. Using a wrench or pliers, adjust the bimetal thermometer to read 32o

F by 

turning the adjusting nut located on the bottom of the dial face. 

NOTE: This adjustment must be made while the thermometer stem is still immersed 

in the ice and water mixture. Avoid touching the stem of the thermometer while 

making adjustments. 

B. Procedure for Calibrating the Bimetal Thermometer (Boiling Point Method). The 

boiling point method of calibration is accurate to with one degree Fahrenheit. This 

method should be used if the thermometer is being used to monitor cooking and steam 

table temperatures in food service facilities. This method may also be used in 

conjunction with the ice point method to detect damaged thermometers. First calibrate 

the thermometer with the ice point method then tests the thermometer using the boiling 

point method. If the thermometer does not register the boiling point (plus or minus the 

stated accuracy of the thermometer and the accuracy of the method), the thermometer 

should be considered damaged and be discarded. For example, if the stated instrument 

accuracy is plus or minus (+/-) 2oF and the method accuracy is +/- 1oF, the thermometer 

tolerance at the boiling point is 209oF to 215oF (212 +/- 3oF) at sea level. 

1. Place a container of potable water on a heating element. After the water has 

reached a complete “rolling” boil, insert the thermometer to the appropriate immersion 

depth. 

NOTE: Ensure that there is at least two inch clearance between the stem or sensing 

element and the bottom and sides of the container. 
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2. Hold the thermometer in the boiling water until the reading stabilizes. 

3. In the boiling point method, you must take into account your elevation above 

sea level. Use this rule of thumb: For each 550 feet above sea level, the boiling point of 

water is lowered 1o

F. For example, if you are at an elevation of 5,000 feet, the boiling 

point of water is approximately 203oF (5,000/550 = 9.09oF, and 212o - 9.09oF =203oF). 

C. Temperature Determination - Initial Inspection. Sampling and inspection shall be in 

accordance with reference I.B. Temperature determinations made by using the 

bi-metallic (baby dial) thermometers shall be conducted as follows: 

1. Frozen or Chilled Products (excluding dairy products and chilled FF&V in 

shipping containers (cases)). One of the following two methods shall be used. Method II 

shall be used when Method I would damage the shipping container beyond reuse. 

a. Method I. 

(1) Open the top of the shipping container and remove two unit (primary) 

containers from one corner. 

(2) With ice pick, meat trier or similar tool, punch a hole in the shipping 

container from the inside. Do not use the stem of the thermometer as a piercing tool.

(3) Position hole so that when the thermometer is inserted from the outside it fits 

snugly between the unit (primary) containers. 

(4) Insert the thermometer stem not less than three inches. Replace the two unit 

(primary) containers in such a manner that subparagraph V.C.1.a.(3) is complied with the close 

the case. 

(5) Leave the baby dial thermometer in place five minutes. Record the 

temperature, remove the thermometer, and seal the hole. 

b. Method II. 

(1) Cut a small flap in the side or end of the shipping container with a razor, 

knife, or other sharp instrument. 

(2) Open the flap and insert the thermometer into the case between the unit 

(primary) containers to a distance of not less than three inches. 

(3) Close the flap to hold the thermometer in place. 

(4) Leave the baby dial thermometer in place five minutes. Record the 

temperature, carefully extract the thermometer, and tape the hole closed.

2. Chilled FF&V. Whenever a pulp temperature (internal temperature of an 

individual product) is specified, temperature determination shall be conducted in 

accordance with one of the following two methods: 

a. Leafy Vegetables. (Broccoli, brussel sprouts, cabbage, cauliflower, celery, 

endive, escarole, lettuce and romaine.) Insert a thermometer into the item as close to the 

center as possible without entering the core or heart leaves (see Enclosure 

1). When using the baby dial thermometer, leave in place five minutes. Record the 

temperature, extract the thermometer, and reseal the package (if appropriate). 
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b. Non-Leafy Vegetables and Fruits. (Apples, avocados, bananas, beets, carrots, 

cucumbers, corn on the cob, eggplant, grapefruit, lemons, limes, melons, nectarines, 

onions, (dry), oranges, parsnips, peaches, peppers (sweet), pears, pineapples, plums, 

potatoes (sweet), pumpkins, rutabagas, squash, tangerines, and turnips.) Insert a 

thermometer into the center of the item or into the package from the container. Do not 

allow the thermometer to come in contact with the pit of stone fruits (peaches, plums, etc. 

-see Enclosure 1). Leave the baby dial thermometer in place five minutes. Record the 

temperature, extract the thermometer, and reseal the package (if appropriate). 

D. Temperature Determination - Additional Inspection. If initial destination 

inspection temperature results indicate that a temperature nonconformance exists, 

additional temperature determinations shall be conducted in accordance with reference 

I.B. and the following: 

1. Chilled and Frozen Products (excluding chilled FF&V). 

a. Expose product in order to insert thermometer into the product (if necessary). 

b. Make a hole, at least three inches deep and with a diameter equal to that of 

the thermometer, in the thickest part of the item. For frozen products, use a meat trier, 

electric drill or similar device. When an electric or hand drill is used, the drill bit should 

produce a hole four inches deep with a diameter not more than 1/16 inch larger than the 

thermometer stem. The tool probe (i.e., drill bit, awl, or punch) used to produce the hole 

will be cleaned and sanitized after each use. Tools made of other than stainless steel will 

be coated with an edible oil to prevent rust. Do not use the thermometer to make the 

hole. 

c. Insert the baby dial thermometer. Ensure that the tip of the thermometer 

does not enter the body cavity. Thermometers are to be left in product a minimum of five 

minutes. This minimum time is especially critical when an electric drill is used, because 

friction from drilling may cause a temporary rise in temperature of the surrounding area. 

d. Record the temperature, carefully extract the thermometer, and reseal 

container (if applicable). 

2. Chilled FF&V. Temperature determination shall be in accordance with the 

procedures of subparagraph V.C.2. 

E. Reporting Recorded Temperatures. Temperature defects shall be classified in 

accordance with the contractual documents. Temperature nonconformances shall be 

reported in accordance with reference I.A. 

F. Sanitary Practice. Thermometers, meat triers, electric drills or any device which 

contacts or penetrates the food product being tested must be sanitized after each use.