• Use probe for internal temperatures in center of food product
• Probe several containers to get a representative sample of the prep top unit,
• Use alcohol wipes to clean probe between containers; wash/rinse/sanitize between uses if probing raw protein

• Use ambient air thermometer
• Keep in warmer part of refrigerator (not in the far back corner or directly under a fan which will be much colder and won’t provide an accurate temperature of the unit)

• Use a thin-tip probe thermometer
• Remove hot foods from cooking surface
• Items such as burgers: probe at 4 points around the edge and also in the center
• Items such as a fry basket or chicken tenders: probe several pieces focusing on thicker pieces since cooking will be less consistent
• If a raw protein is found to be undercooked, the probe has now been contaminated and needs to be washed/rinsed/sanitized before being used again

• Use probe thermometer
• Probe several items in a hot case to get a representative sample
• Probe several locations in a single large pan such as in a steam table prior to mixing