Temperature Monitoring Device

Temperature monitoring device is an instrument used to measure or record the temperature of food, equipment or an environment. In foodservice, devices may be handheld and used for spot checks, or installed as sensors that monitor refrigerators, freezers, hot-holding units and transport equipment continuously.

Common types

• Probe thermometer: measures the internal temperature of food.
• Infrared thermometer: measures surface temperature without contact; it does not measure the centre of food.
• Data logger: records temperature at set intervals over time.
• Wireless sensor: sends readings or alerts to a monitoring system.
• Refrigerator or freezer display: monitors the equipment environment, but may not represent the temperature of every food item.

Selection and use

Choose a device with a suitable range, accuracy, response time and probe design for the task. Use the manufacturer’s instructions, check accuracy at the required frequency and clean and sanitise food-contact probes between measurements. Infrared devices are useful for surface checks but should not replace a probe when internal food temperature is required.

Example: a restaurant uses a calibrated probe thermometer to check cooked chicken and a continuous data logger to monitor a walk-in cooler.

Monitoring device versus calibration

A temperature monitoring device measures or records temperature. Calibration checks its accuracy against a known reference and may allow adjustment where the instrument supports it.

Chef’s safety note: follow the food-safety plan and local requirements. Do not rely only on a refrigerator display when the actual food temperature must be verified.