Cleaning, Sanitising & Maintenance (Show all)

Thermometer - Does the business have a readily accessible digital probe thermometer accurate to ±1⁰C?

Guidance		Standard 3.2.2 cl 22 of the Code states that a food business must, at food premises where potentially hazardous food is handled, have a temperature measuring device that: is readily accessible; and can accurately measure the temperature of potentially hazardous food to ±1 °C. A business will not comply with this requirement if the thermometer cannot be found or is not readily accessible e.g. in a locked draw or cabinet. The thermometer must be able to measure the temperature of food with an accuracy limit of ±1 °C. Information about the accuracy limit of a thermometer will be provided by the supplier. In order to meet the requirements surrounding the safe receipt, storage and display of food, businesses must measure the temperature of potentially hazardous food. This will assist in ensuring that potentially hazardous food is safe for consumption.
Non-compliance	Minor	The thermometer is not easily accessible at all times. E.g. the food business has an appropriate thermometer however it us unable to be easily located during inspection or is in a locked draw or cabinet. The thermometer is past its date of calibration.
	Major	No probe thermometer is available on the premises. The thermometer is broken or has dead batteries. The thermometer is not accurate to ±1oC and/or does not have an adequate temperature range. E.g. a meat thermometer with 5oC increments is not able to measure the temperature of a range of cold and hot temperatures The thermometer is not able to measure the internal temperature of foods using a probe. E.g. glass thermometer or laser type thermometer.
	Critical	N/A