Figure 4-2. Taking internal temperature of a chilled fluid product
extracted from a bulk container.
MEASURING INTERNAL TEMPERATURE OF CHILLED PRODUCTS
a. Procedure. To determine the internal temperature of a chilled product, the
thermometer should be inserted into the thickest portion of the unit. When making the
hole, a meat trier can be used for fresh meats and an ice pick for fruits and vegetables.
The thermometer should fit snugly at least 3 inches into the product. After the
thermometer has been in place at least 5 minutes, the inspector records the reading.
b. Methods. The method varies for different chilled products. (See figure 4-3).
Meat items. The thermometer should not touch bones.
(2) Leafy vegetables. The thermometer is inserted into the individual item as
close to the center as possible without entering the core or heart leaves.
(3) Non-leafy vegetables and fruits. The thermometer is inserted into the
center of the item. Do not allow the thermometer to come in contact with the pit of stone
fruits. Peaches, avocados, or plums are examples of stone fruits.
(4) Containers of fluid product of 1/2 gallon or less. The thermometer is
inserted through the top of the opened container into the contents.
(5) Chilled whole poultry. The temperature should be taken in either the
breast or the thigh. The thermometer is placed parallel to the long axis of the breast bone
or the femur bone. Be careful not to touch the bone with the thermometer or to insert the
thermometer into the body cavity.