Using Thermometers Positioning a probe correctly in the food makes a big difference in obtaining an accurate reading. For whole poultry, check the thigh. If you're checking food that is not uniform in shape, check temperature in several locations. Sanitize thermometers between uses to avoid cross contamination. Following manufacturers' directions, calibrate your thermometers as needed to be sure you are obtaining accurate readings.
Thermometers are a good building block for a food protection program.
Finally, use temperature logs, and show your employees what you do with the data they record. Instilling a sense of ownership and responsibility makes your temperature monitoring program more successful. Spotlight on Sprouts Defying the typical description of a potentially hazardous food, the lowly seed sprout has reared its ugly head as a serious threat to food safety. Some illnesses were traced to contaminated seeds, but unsanitary growing practices can also generate harmful bacterial growth. Salmonella bacteria are the most common foodborne illness culprits in sprouts, but E. coli bacteria have been implicated, too, and other potentially dangerous bacteria have been found in sprouts.