Controlling food temperatures is vital to ensure that your food doesn’t perish. Bacteria can grow at low temperatures, and be killed at high ones. Every type of food requires a certain temperature to which it is considered safe. To test food properly, different types of thermometers are used. Special attention must be paid when cooking meats, poultry, or egg products.
Cold/hot temperature testing is one way to calibrate food thermometers. This article posted on FOODSAFE Partners website on thermometer use and calibration is particularly handy. It outlines different types of thermometers and how they must be utilized.