A Simple Solution to two Difficult Problem
It is pretty easy to understand. The two most difficult temperature measurement tasks in a food preparation area is the measurement of temperature inside a cooking hamburger or the measurement of the temperature as the washing is taking place.
One way to solve this problem is to purchase expensive sensing technology: permanent temperature monitors for your dishwashing equipment or specialized thermocouples.
Our T-Sticks eliminate the expense and technical learning required. Just put the T-Stick where you want to know the maximum temperature reached, and a visible documentary result is a color change in the stick itself.
Using T-Sticks to measure cooking temperature is FDA approved.
For more information, see our pages at www.global-sensors.com. Click on the “Test Kits” link.
There is not a lot of good information available on proper dishwashing temperature. While it is generally agreed that the normal temperatures achieved by home dishwashers is insufficient to sterilize dishes (130-145°F), the ideal temperature for good microbial kill is not universal.
The best information currently available is that sustained exposure to 160°F is very effective in the sanitation of cookware and dishes, as long as the surface is impermeable and there is a detergent being used.
Temperature lower than this, even by as little as 5-10°F, greatly diminish the effectiveness of simple hot water washing. For this reason, the use of temperature strips is recommended by FDA and other authorities.
It is not necessary to check every wash cycle. The best procedure is to have a program that matches the usage. If an operation has dishwashing machinery in constant operation, every other day checks on an example load works well. For lighter use, once a week is a good rule.
If the temperature checks being applied are part of a compliance program, it is important to save the strips on a record sheet. The actual strips can be pasted on the sheet in a provided space, and notes on the time, specifics of what was tested and the operator identity can be noted. These are minimum HACCP requirements.
Hamburger testing is a highly important aspect of proper procedure in restaurant and food service operations. Hamburgers must achieve an internal temperature of 160°F for even a brief time to have an effective antimicrobial effect. E. coli and other pathogens are typically killed at this temperature, according to authorities.
Meat color is a bad indication of proper internal temperatures. In fact, almost every “rule of thumb” for cooking sensitive foods are inadequate. One cannot rely on cooking time, texture, color, or heat of the pan or griddle as a method to assure sanitary “complete cooking”. Studies have proved that the only effective method is to measure internal temperature.
T-Sticks have been tested and proven effective to perform this measurement.
For more information on sanitary issues in hamburger cooking, please go to www.global-sensors.com/hamburger.html