Best Practices for IR Thermometer Use-Part II

In the first column of this series (See the December issue of FM), we looked at some of the factors that affect a decision to use either a traditional probe thermometer or one of the newer infrared, non-contact thermometers (IRTs). We also discussed some of the proper techniques to use when measuring food temperatures for food safety purposes.

In this concluding column, we’ll consider some additional factors that should be kept in mind when using this new temperature-measurement

Register to view the full article

Please register to access this content.

TAGS: Archive
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.