b. Celsius to Fahrenheit. If a thermometer is calibrated on a Celsius scale and a
Fahrenheit temperature reading is required, the temperature reading can be converted by
miltiplying the Celsius reading by 1.8, then adding 32 to the product.
Example: Temperature reading of 35 Celsius. Multiply by 1.8, then
35C x 1.8 = 63; 63 + 32 = 95F
c. Resources. A table comparing Fahrenheit and Celsius temperatures is
provided in the Graphic Training Aid (GTA) 8-81, dated 29 July 1983, HQ, DA.
MEASURING INTERNAL TEMPERATURE OF FROZEN PRODUCTS
a. Method. To determine the internal temperature of a frozen product, a hole
must be made in the product. The hole should be made in the thickest portion of the
sample unit, so as to allow the thermometer to be inserted to a minimum of 3 inches.
When making the hole, make sure that you use a clean boring or piercing tool, such as an
ice pick, a hand drill, or an electric drill. A mallet can be used with the ice pick. When
making the hole, be sure that it is not larger than the diameter of the thermometer. The
thermometer must fit snugly and the tip must be in contact with the product to ensure
accurate temperature readings.
b. Time. After the thermometer has been in place at least 5 minutes, the
inspector records the reading.
The temperature of a product may be taken by placing the thermometer
between two units inside a case. If a nonconforming temperature is observed
during this procedure, an actual internal temperature must be taken by
inserting the thermometer directly into the product.
MEASURING INTERNAL TEMPERATURE OF A CHILLED FLUID PRODUCT
EXTRACTED FROM A BULK CONTAINER
To determine the internal temperature of a chilled fluid product extracted from a
bulk container, which is a container with a capacity greater than 1/2 gallon, the sample
must be removed from the container using aseptic techniques. The sample should be
drawn into a chilled sampling container having a depth of at least 3 1/2 inches. See
figure 4-2. The thermometer is immediately placed in the container so that the sensing
portion of the stem is completely surrounded by the product. At the end of 5 minutes, the
food inspector reads and records the temperature. The bulk container will be tagged or
otherwise identified in order to indicate that a portion of the contents has been extracted
for test purposes and that the contents should be used as soon as possible.