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 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.