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.