While strolling the aisles of a kitchen supply store or working in a food premises, you may come across different types of thermometers used for different purposes. The three most popular include:

1. Probe Thermometer: Used in cooking to check the internal temperature of a food.

2. Infrared Thermometer: Used to verify surface temperatures, and to monitor storage temperatures.

3. Display Thermometers: Required in all temperature-controlled units in a food premises (i.e. walk-in coolers, refrigerators, hot holding units, freezers).

All Food Premises must have at least one probe thermometer on site, along with display thermometers in all required units. Additionally, you should make it a habit to clean and sanitize the probe of the thermometer (tip portion that goes in the food) prior to and after taking the temperature of each food item. Using an alcohol swab or bleach solution for sanitizing is an easy method to employ after regularly cleaning with soap and water. Ensure your thermometer is dried before storing it in a protective cover.