Probe Placement in Thick Foods

Correct probe placement is what makes a temperature reading mean something. The exam tests the location and the technique.

Key points:

Insert the probe into the thickest part of the food, usually the center.
Wait for the reading to stop moving before you record it.
Clean and sanitize the probe between foods as a cross-contamination control.
Use a thin probe for thin foods, and never take a reading from the surface only.

Every one of these points maps back to a specific Food Code provision, which is why the exam can test it in more than one domain.

Free practice bank: FoodSafe Prep.