In the first column of this series (See the December issue of FM), we looked at some of the factors that affect a decision to use either a traditional probe thermometer or one of the newer infrared, non-contact thermometers (IRTs). We also discussed some of the proper techniques to use when measuring food temperatures for food safety purposes. In this concluding column, we’ll consider some additional factors that should be kept in mind when using this new temperature-measurement ...

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