Controlling the temperatures of any food in the home is important. It plays a vital role in ensuring that the conditions which 
allow bad bacteria to grow are not allowed to develop. For anyone involved in the food service industry the control of temperature of food becomes even more significant. There is both a legal requirement and a moral responsibility to be met when we prepare food that is sold or served to members of the public.
Under EU Directive 852/2004 Document 5, the Hazard Analysis Critical Control Point (HACCP) system was introduced to address the issue of temperature control. The HACCP system required frequent checking and recording of temperatures for food premises. There are different ways in which this check can be done.
A probe thermometer would be one way to check food temperatures. Probe thermometers can be used to check both hot and cold temperatures and will measure both air and food temperatures. They are easy to use and when properly maintained they provide accurate readings. There is a level of good hygiene practice required when using the probe as we need to ensure it does not cause cross contamination.
Fridge temperatures should be regularly monitored. It is best practice to keep a record of these temperatures. It is permissible to use the thermometer built into the equipment but this will only measure the air temperatures at a single point in the unit, not the temperature of the food.
Without some form of documented monitoring procedures it becomes more difficult for a food business operator to prove that they are taking all the necessary control steps. This is particularly important should there be any allegations of illness made against your business.
It is also good practice to randomly check the temperature of cooked food dishes to ensure they have reached a sufficiently high temperature. In addition to this, hot held foods, such as foods that may be held in hot presses or bain marie units, should also be tested to ensure they are being kept hot enough.
When using a probe thermometer it should be checked regularly for accuracy. As a reference in doing your checks, water and ice mixture should measure between -1°C to +1°C, and boiling water should measure between 99°C and 101°C. If the thermometer appears not to be working correctly it should be replaced or sent for service. All probe thermometers or any other form of temperature gauge should only be used as directed in the Manufacturers Instructions Manual that should come with each unit.
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