Catering Thermometers

Selecting the correct thermometer for a food and catering application is important to achieve the maximum accuracy and repeatability of the temperature.

The following points should be considered when choosing a thermometer:-

• Measurement range - 1°C, 0.1°C or 0.01°C
• Resolution of the reading
• Desired accuracy
• Response time

In order to guarantee the safety of the food they serve, food businesses and catering professionals are required to conduct regular temperature checks, such as HACCP checks, throughout the day.

To facilitate these checks, digital food thermometers are essential tools, and Complete Safety Supplies specialises in offering a diverse range of thermometers tailored to the specific needs of chefs. This includes Thermapen digital thermometers with folding probes, which provide convenience and accuracy. Economical handheld thermometers with wired probes are also available, providing a cost-effective solution. Furthermore, thermistor thermometers with interchangeable probes are offered for added versatility.

Our product range also includes sugar thermometers, as well as leave-in meat or BBQ thermometers, designed to meet the requirements of specialized cooking methods. No matter the specific needs, Complete Safety Supplies ensures that chefs and caterers can rely on accurate and reliable food probe thermometers to quickly and easily verify correct food temperatures and maintain high-quality standards.

Fridge & Freezer Temperatures

Ensuring fridges and freezers are maintained at the correct temperature is critical to the safety of the product.

It is recommended that fridges and chilled display equipment be set at 5°C or below to ensure that food is kept below the legal requirement of 8°C.

It is recommended that food stored in a freezer be kept between -18°C and -22°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 between 75°C to 100°C.  The danger zone where bacteria multiply rapidly is between 11°C and 63°C