Lesson details

In a commercial kitchen, a big part of maintaining an excellent standard is ensuring consistency - that everyone on the team is working to the same standard, from the same information. This is one of the reasons temperature record keeping is such a crucial part of good food safety and hygiene.

In this lesson, Alastair McLeod talks through some methods for consistently, and accurately, recording temperatures in a commercial kitchen.

What you’ll learn

  • Which temperatures need to be recorded and why
  • How to calibrate a thermometer for accuracy
  • How to use a food thermometer

This course is aimed at any hospitality worker who comes into contact with food or customers.

Instructor

Alastair McLeod

Alastair McLeod is an Australian chef and TV personality who recently founded a catering business with its own product line.

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