3717-1-04.1(Z) Equipment, utensils, and linens: design and construction

Temperature measuring devices.

(1)

In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device is to be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

(2)

Except as specified in paragraph (Z)(3) of this rule, cold or hot holding equipment used for time/temperature controlled for safety food is to be designed to include and be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

(3)

Paragraph (Z)(2) of this rule does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air temperature surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars.

(4)

Temperature measuring devices are to be designed to be easily readable.

(5)

Food temperature measuring devices and water temperature measuring devices on warewashing machines are to have a numerical scale, printed record, or digital readout in increments no greater than two degrees Fahrenheit or one degree Celsius in the intended range of use.