Types of Thermometers used in the seafood Industry

Thermometers are important tools in food operations. Thermometers are devices that can measure the internal temperature of a food as it cooks and cools in order to know when the cooking process has achieved correct time-temperature value for safety. Thermometers can monitor that cooler and freezer units continuously maintain temperatures that slows down the growth of pathogenic bacteria and control biochemical changes in foods. Equipment such as pasteurizers, retorts, ovens, fryers, smokers, and cold storage and freezer units must be fitted with thermometers that can accurately measure the temperature, are adequately maintained and adequate for their use. The purpose of this publication is to assist seafood processors in understanding the uses and limitations of different thermometers available to measure the temperature of foods that need control for safety.