Foodservice personnel are the single most critical element in assuring food safety in a foodservice operation. Contents of this resource specifically focus on the importance of consistently using thermometers in Child Nutrition Programs. Published 2005.

Distribution is planned for early Fall, 2005 to State Agencies and School Food Authorities.

Lessons are PDF files, which require the use of Acrobat Reader software.

Thermometer Information Resource

Preliminary Pages
Introduction and Trainer Tips
Lesson 1 Thermometers - Tools of the Trade
Lesson 2 Purchasing Thermometers
Lesson 3 Calibrating Bimetallic Stemmed Thermometers
Lesson 4 Taking and Documenting Temperatures
Resources and References