Food Safety Lesson 11

Sponsored by USDA
Processing and Manufacturing • Lesson 11
Manufacture of Ground Beef

Class periods: one to two 30-min. class periods
Supplement Section: Processing and Manufacturing PA PAS for FCS: 9.3.3 A, 9.3.3 B,
9.3.6 B, 9.3.9 B, 9.3.12 B.
National Education Standards: FCS 8.2.1, 8.2.3, 8.2.4, 8.2.5, 8.2.6, 9.2.1, 9.2.3, 9.2.4,
9.2.5, 9.2.6; LA 2, 3, 035, 132, 278; SC 5.
LESSON SUMMARY • Which Hamburger Is Safe? O. Peter

Students will learn how ground beef is made Snyder, Jr., Ph.D. Hospitality Institute of
and what is done to keep it safe. Technology and Management
• What Every Consumer Needs to Know
Objectives About Food Thermometers. O. Peter
Snyder, Jr., Ph.D. Hospitality Institute of
Students will: Technology and Management
• Show the proper temperature to cook • FSIS Food Safety: “Thermy,” Use a Food
ground beef. Thermometer.
• Recognize the critical control points
during the processing of ground beef. Suggested Presentation Aids
• Raw ground beef, bulk form, and ground
Materials Provided beef patty
Worksheet: • Equipment used to cook ground beef:
1. Evaluation of Ground Beef Topping for skillet, wooden spoon, can to drain grease
Pizza • Fresh or frozen plain pizza, uncooked,
ready to add ground beef topping
Teacher Information Sheets: • Oven to cook pizza, serving utensils,
plates, napkins, forks and knives
1. What Team Members Should Do • Foil, plastic resealable bag, or plastic
2. Glossary of Bolded Terms container to properly store pizza
Resources:
• A-1 and A-2, two excerpts from novel The
Jungle by Upton Sinclair
• Interventions to Control Pathogenic Micro-
organisms at the Meat Processing Plant
• HACCP for Hamburgers... from Farm to
Table
• Newspaper articles about hamburger
recall for E. coli at the Jack In The Box fast
food restaurant in Seattle, Washington
This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No.99-41563-0722
by J. Lynne Brown, Melanie Cramer, and Kristine Barlow,College of Agricultural Sciences, The Pennsylvania State University.
Processing and Manufacturing: Lesson 11 • Manufacture of Ground Beef 2
LESSON PLAN • During that same year, 1906, President

Roosevelt passed the Pure Food and Drug
Class Period 1 Act and the Meat Inspection Act to elimi-
nate the atrocious conditions in the meat
Introduction packing plant.
Wow, that pizza looks delicious. Chances are Closure class period 1
you aren’t thinking about anything but eating
the hot, tasty pizza. But wait! The ground • Pass out and read together the excerpt
beef has gone through a number of changes from The Jungle by Upton Sinclair.
before being added to the pizza as a topping. • Discuss the reactions of the students.
There are several steps in the process of
converting the live animal into ground beef Class Period 2
that affects the safety of the meat you eat.
• Refer to the Food Safety Team member
lesson. Read the Government responsibi-
Lesson Sequence lities as a member of the Food Safety Team,
• Conduct a poll of how many students like Teacher information sheet 2. (If this is a
hamburger meat or hamburgers. Of those stand-alone lesson, some introduction of
who do, how many prefer it rare, medium the Food Safety Team may need to be
rare, medium, medium well, or well done? done.)
Write the results on the board. What have • Do these agencies ensure a safe food
you heard in the news about eating ham- supply?
burgers cooked to rare or medium in tem-
• Pass out the articles about the meat
perature? Record on the board what they
tainted with E. coli 0157:H7 bought at the
have heard.
Jack In The Box fast food restaurant.
• Ground beef must be cooked to a temper- Four children died from kidney failure and
ature of 160˚ F to kill any pathogen that 55 adults died from kidney disease.
may be present. Discuss students’ reactions to the articles.
• During the many stages of slaughter, pro- How could this happen if we have a food
cessing of ground beef, shipping, packag- safety team comprised of three or more
ing, distribution, storage, final preparation agencies that are enforcing regulations
of hamburger in the grocery store, and con- and conducting plan inspections? (Only
sumer purchase, storage, and preparation, visual inspections are done.) Many of the
ground beef is exposed to many different problems with the food safety system are
types of microorganisms and bacteria. due to the fragmented jurisdictions and
• Pathogens can be controlled at each responsibilities of the major players on the
stage using the HACCP plan (Teacher Food Safety Team. Do newspaper articles
information sheet 1). HACCP will be on food recalls change your viewpoints
discussed later in the lesson. about what you eat?
• Food safety has been a concern in the • Can federal agencies inspect every pro-
United States since the late 1800s when duct that comes off of every manufac-
soldiers in Cuba during the Spanish- turing line? Companies inspect random
American War died from eating tainted samples for quality control. Between 1906
meat sent by American meat packers. and 1993, the meat inspection system
• In 1906 Upton Sinclair wrote the novel The was based on what Food Safety and
Jungle, which exposed the filthy conditions Inspection Service inspectors could see:
and unsafe production methods of the evidences of animal diseases, defects,
meat packing industry.
and visible contamination of meat. the same plate used for raw meat). Have a
Dangers to consumers are often from student take the internal temperature of
unseen bacteria. the ground beef with a thermistor thermo-
• All meat and poultry plants must incorpo- meter. Read the articles on thermometers
rate a system known as “Hazard Analysis at the end of this lesson.
and Critical Control Points,” or HACCP. • After ground beef is cooked, add to the
All plants must implement standard opera- pizza and bake at required temperature.
ting procedures to ensure cleanliness of • Students will evaluate the handling, cook-
facilities and equipment, as well as ing, and serving process for the ground
employee hygienic practices. beef. Were the proper steps taken to en-
• HACCP identifies hazards, develops a sure the safety of the ground beef during
plan to prevent or control such hazards at the handling, cooking, and serving
critical control points, records what is process?
done at each of these points, and verifies • Have students properly store the leftover
that the system is working on an ongoing pizza to ensure limited bacteria contami-
basis. This is done by testing, constant nation. Wrap in foil or place in a sealed
monitoring, and reviewing records. plastic container, and place in refrigerator
to be eaten within two days, or place in
Closure class period 2 freezer for up to two weeks.
• Cut out articles from the newspaper or
find articles in the library about the meat Evaluation
processing industry. What issues are pre- • Evaluation of handling, cooking, and ser-
sented in these articles? List the positive ving of ground beef as a topping for the
and negative issues in the articles. Was pizza (Worksheet 1). Outline the critical
HACCP mentioned in the article? control points for cooking ground beef.
• Quiz #11.
Suggested Learning Activities
• Examination #3 at the end of the
• Have students read the article “HACCP for Processing and Manufacturing unit.
Hamburgers from Farm to Table” about
the production of hamburger from the farm References
to the table and about proposed changes
for safer meat. Students will identify the • The Pennsylvania State University, Dairy
steps involved to ensure food safety for and Animal Science Web site: http://
hamburger and where problems may www.das.psu.edu
occur that may result in illness or some- • Guidelines for cooking ground beef Web
times death from food poisoning. site: http://www.beef.org/kitchen/recipes/
• Teacher will demonstrate the cooking of grnd-bf-guide.htm and www.beef.org/
ground beef to be placed on the pizza. As kitchen/safety/index.htm
the ground beef is cooking, the teacher • Bacterial Contamination of Food, College
will point out the safety points to remem- of Agricultural Sciences, Cooperative
ber for cooking beef. Extension. Produced by J. Lynne Brown,
• Safety steps when cooking ground beef: Ph.D., R.D., Associate Professor. Lesson
Clean all utensils and equipment with hot, 9, Inspecting the Fast Food Restaurant.
soapy water before and after cooking Newspaper articles about hamburger
ground beef, cook ground beef until inter- recall for E. coli at the Jack In The Box fast
nal temperature is 160˚ F, and use a clean food restaurant in Seattle, Washington.
plate to hold the cooked meat (do not use
• A-1 and A-2, excerpts from The Jungle, by

Upton Sinclair.
SLIC, Secondary Level Interdisciplinary
Curriculum, produced by Star Campbell,
MS, M. Ed., RD and Kay Meyers, Ph.D.
Pennsylvania Department of Education.
Division of Food and Nutrition, 333 Market
Street, 4th Floor, Harrisburg, PA 17126-
0333.
• “HACCP for Hamburgers... from Farm to
Table.” HACCP, USDA, Food Safety and
Inspection, July 1997. Written by Bruce
Kaplan, Anne McGuigan, and Cici Williamson.
SLIC, Secondary Level Interdisciplinary
Curriculum, PA Department of Education,
1997. Developed by Star Campbell, MS,
M. Ed., RD and Kay Meyers, Ph.D.
Pennsylvania Department of Education,
Division of Food and Nutrition, 333 Market
Street, 4th Floor, Harrisburg, PA 17126-
0333. Biology and Microbiology section,
lesson: Hamburger Sizzler: Bacterial
Population Counts, B-2.
• “Which Hamburger Is Safe?” and “Bi-
metallic Coil Thermometer: Unsatisfactory
for Measuring Food Temperatures,” http://
www.hi-tm.com/Documents/Bimet-
pic.html, and “What Every Consumer
Needs to Know About Food Thermometers,”
http://www.hitm.com/Documents/
Thermoms.html, by O. Peter Snyder, Jr.,
Ph. D. Hospitality Institute of Technology
and Management, St. Paul, MN.
• “Thermy”™ Web site: http://
www.fsis.usda.gov/thermy/index.htm
Worksheet 1 Name
Class/Period
Date
Evaluation of Ground Beef Topping for Pizza
Score handling, cooking, serving, and storing of ground beef topping and pizza using
the rating scale of 1-4. Four is the highest score and one is the lowest score. Make
comments and corrections in the box under the rating.
Criteria 4 3 2 1
Wash hands
Work area and

equipment are
clean
Keep raw and

cooked meat
separate, avoid
cross
contamination
Turn ground beef

over and break up
large pieces to
distribute the heat
Cook ground beef

to 160°F
Use clean plate to

hold cooked meat
Serve food as
soon as possible
after cooking
Wrap leftover
ground beef
topping or pizza in
storage container
or wrapper
Store as soon as
possible in
refrigerator or
freezer
Teacher information sheet 1
WHAT TEAM MEMBERS SHOULD DO
Government Agencies Farmers

Make food safety rules and regulations Apply chemicals according to strict
rules when growing crops
Inspect food processing plants Give drugs in safe amounts to

animals to help keep them disease free
Inspect grocery stores and all places that Maintain a clean living environment for
serve food animals
Set the amount of pesticides that can be used Raise animals for food
by farmers
Enforce food safety regulations Grow crops for food
Identify where potential contamination can occur Keep rodents, insects, and wild fowl
and strictly manage and monitor these points to away from the animals and their food
ensure the process is controlled and to produce supplies
the safest product
Clean equipment regularly, such as

milking machines or egg holders
Make sure workers follow safe hygiene

practices
Processors Grocery and Retail
Prepare and package food Make sure cracked jars and bulging
cans are not sold
Keep factories clean Train personnel in safe food handling
Use food additives to preserve food Maintain foods at appropriate

temperatures; monitor frozen food and
refrigerator cases for consistent
temperatures
Maintain cleanliness when processing food Rotate stock regularly so foods are
moved off the shelf by their sell dates
Inspect raw materials and processing materials Clean and sterilize all surfaces that hold
food
Control temperatures throughout all stages of Put Safe Handling Instructions labels on
processing packages
Consumers Restaurant and Institutional

Buy and prepare food for family and friends Place sneeze covers over salad bars
and dessert bars
Check the “sell by” freshness dates on food Make sure that all food sold is prepared
products before buying them under clean conditions
Refrigerate or freeze cold food immediately after Make sure that food servers wash their
purchasing and/or preparing it hands before serving food and follow
general rules of sanitation
Wash fruits and vegetables before eating Make sure food is cooked to
appropriate temperatures
Prepare foods on clean surfaces Workers who handle food do not handle
money
Always wash hands before preparing food Dispose of garbage properly and keep
dumpsites clean.
Cook foods thoroughly, check internal temperature Store food properly before use in
cooking
Store foods in small, shallow containers and Routinely scrub and sanitize counter
refrigerate quickly tops, equipment and floors
Separate: Don’t contaminate
Adopted from Producer Through Consumer: Partners To a Safe Food Supply

Purdue University Cooperative Extension Service
Teacher information sheet 2
Glossary of Bolded Terms

HACCP: Hazard Analysis and Critical Control Points. Identifies hazards, develops a plan to
prevent or control such hazards at critical control points, records what is done at each of
these points, and verifies that the system is working on an ongoing basis.
Sticking: During slaughter a knife is stuck into the animal’s neck and the animal is bled out.
Evisceration: During slaughter the GI tract and organs are removed.
Bung removal: During slaughter, the tying and bagging of the animal’s bladder.
Lactic acid rinse: Spray washing the carcass with lactic acid to wash off any visible fecal or
microscopic compounds to the carcass surface.
A1
A2
WHICH HAMBURGER IS SAFE?
O. Peter Snyder, Jr., Ph.D.
Hospitality Institute of Technology and Management
[Image from: USDA FSIS. 2000 (April). "Thermometers are key to safety." From "A national
consumer education campaign to promote food thermometer use"Thermy -- It's Safe to Bite
When the Temperature is Right. USDA Meat and Poultry Hotline 1 800 535 4555. FSIS web
site: www.fsis.usda.gov/thermy.]
(NOTE: To its credit, the USDA has taken the lead over the FDA to point out the use of a tip-
sensitve thermometer to cook a safe, pink hamburger. It has coined the term, Thermy, and
shows a digital thermistor thermometer in this brochure.)
Since the beginning of both USDA and FDA, these agencies have only talked about the
bimetallic coil thermometera highly unreliable thermometer that must be inserted in food 3
inches in order to get the coil sensor into the center of the food. It only gives an average
temperature of the food over the 3-inch immersed stem. There is no way one can accurately
cook thin food (e.g., steak, chops, fish, shrimp, etc.) and know, + or 2F, what the real tem-
perature of thin food is, using the bimetallic coil thermometer.
Now that the USDA has acknowledged that a tip-sensitive, digital thermometer is the cor-
rect one to use, it has one more problem to solve. The thermometer pictured on all of the
labels in grocery stores is the bimetallic coil thermometer. The USDA knows this is wrongwe
have discussed this. However, three years ago, I was told that it would cost too much to
change the picture. As a result, if U.S. consumers use the type of thermometer as pictured,
they will most likely overcook their food. I hope that the USDA will consider showing a pic-
ture of a tip-sensitive thermometer on the labels of raw meat, fish, and poultry in the market
so that consumers will be able to accurately judge the doneness of these foods without
overcooking them.
The USDA still has a long way to go, because we do not need to cook to 160F. The refer-
ence it uses for 100,000-to-1 Salmonella kill also points out that 15 seconds at 155F or 52
seconds at 150F or 2.7 minutes at 145F will all give the same kill [Goodfellow, S.J. and
Brown, W.L. 1978. Fate of Salmonella inoculated into beef for cooking. J. Food Protect.
41(8):598-605]. Of course, the hamburger is even more red at these lower temperatures.
In summary, the USDA has made a small step forward in giving the public accurate informa-
tion on cooking food. We have a lot more to do.
Other links:
Bimetallic coil thermometer: Unsatisfactory for measuring food temperatures:
http://www.hi-tm.com/Documents/Bimet-pic.html
What every consumer needs to know about food thermometers:

http://www.hi-tm.com/Documents/Thermoms.html
Bloody chicken:
http://www.hi-tm.com/Documents/Bloody-chik.html to HITM home page
Reprinted with permission from O. Peter Snyder, Jr., Ph. D.

Hospitality Institute of Technology and Management, St. Paul, MN.
http://www.hi-tm.com/Documents/Bimet-pic.html,
WHAT EVERY CONSUMER NEEDS TO KNOW

ABOUT FOOD THERMOMETERS
Copyright 1997
O. Peter Snyder, Jr., Ph.D.
St. Paul, Minnesota
DRAFT September 29, 1997
INTRODUCTION
This paper describes the general characteristics of thermometers that consumers and retail
food industry personnel commonly use to measure food temperatures. Each thermometer
has its own particular food use, as described. For each type of thermometer, the specific
food temperature range, time to respond, and other measuring characteristics are listed.
There is one characteristic that is common to all of these thermometers. There will be a
sensing zone at the tip, which can be the flat end of the temperature probe, a bulb that might
be 1/2 inch long, or a bimetallic coil that might be 2 1/2 inches long. In all cases, the tem-
perature-measuring zone must be inserted into the food at least 5 times, and preferably 10
times, the diameter of the thermometer (probe). If it is not inserted far enough into the food,
the part of the thermometer probe that is not in the food could cool by heat loss up the stem
of the thermometer. This means that if a thermometer probe is 0.040 inch in diameter, it must
be inserted at least 0.2 inch into the food and preferably, 0.4 inch into the food. If the probe is
1/8 inch in diameter, which is quite common, the thermometer should be inserted 1 1/4
inches beyond the temperature-measuring zone in order to minimize the effects of the upper
part of the stem on the temperature-measuring zone. Depending on the measuring system,
the error can be quite significant. For example, in food such as a hamburger, where the tem-
perature might be 140F, if a thermometer with a 1/8-inch stem is inserted only 1/2 inch, there
could be a 20F variation in the temperature reading vs. the actual temperature because of the
cooling effects of the uninserted portion of the probe. The thermometer would read 120∫F for
this 140∫F hamburger. Please take into consideration the proper insertion of all of these ther-
mometers when evaluating which device is right for you.
GLASS THERMOMETERS
Glass thermometers have been available for a long time. They are accurate and economical.
The most common products are filled with mercury and nitrogen gas above the mercury.
There are also products that use spirits instead of the mercury. This is less dangerous, be-
cause it is non-toxic in case of glass breakage. Some of the applications for these thermom-
eters include laboratories, dishwashers (used as a maximum registering), and fever thermom-
eters. The accuracy is typically ± 1 scale division. Calibration is accomplished by returning
the thermometer to a standards lab for verification against a NIST thermometer. Spirit-filled
types of glass thermometers are used as meat (+/-4% accuracy) and candy / deep-fry ther-
mometers (+/-10F accuracy) as well as other miscellaneous applications. There is no calibra-
tion. The temperature-sensing portion of the thermometer is the bulb at the end. It measures
the temperature of the volume surrounding the bulb. In a stirred liquid, it can be a very accu-
rate measurement. In a viscous food, one does not know if the hottest or coldest spot in the
food is actually measured.
MELTING-POINT INDICATOR, NON-REVERSIBLE TEMPERATURE MONITORS
Melting-point-type temperature monitor. A thin cardboard "stick" with a temperature-sensitive

melting dot. To be used after cooking food to see if a desired temperature has been reached.
(Trans World Services, Inc. is the only known current manufacturer.)
Food temperature measurement range and accuracy: type 1) 160F+/-1F; type 2) 142 to
144F+/-1F
Time to respond to food temperature: 5 seconds
Size: 2 1/2 inches long x 5/8 inch wide x 1/32 inch thick
Sensor: Irreversible, temperature-sensitive dot that melts and changes from white to black
Calibration: Preset
Use: When food is believed to be at 160F or 142 to 144F, depending on which type of unit is
used, push the specific cardboard temperature indicator into the food so that the dot is in the
middle (coldest spot) of the food. Wait 5 seconds. Pull out. If the food temperature is greater
than the melting point of the dot, the dot changes color. If not, continue to cook. The card-
board thermometer can be used a second time if it has not changed color in the same food
when the food has cooked a little longer.
BIMETALLIC, METAL STEM, COIL THERMOMETERS
Metal sheath bimetallic coil meat thermometer. Used to monitor the temperature of meat
cooking in an oven by easy reading through the oven window.
Food temperature measurement range: 130 to 185F with 2F increments
Response time for a change from 75 to 150F when put in food: 30 seconds
Accuracy: +/-2F
Resolution: 2F
Dial diameter: 1 inch (or larger)
Stem lengths: 3 and 5 inches
Stem diameter: 0.250 inch
Sensor: Bimetallic coil
Length (wound): 1.2 inch + 0.750 inch plug length, to total approximately 2 inches.
Measurement zone: Will give an average temperature of the food around the thermometer
from the tip 2 inches up the stem.
Calibration: Factory set
Use: Put into a food, wait, and take a reading. However, it is difficult to know if the tempera-
ture of the spot or area of the food is the hottest / coldest part of the food. This is due to the
slow response of the unit. There is no time to do multiple probes of the food.
Metal sheath bimetallic coil candy / jelly / deep-fry thermometer. Used to monitor the tem-
perature of oil in deep fryers and also the endpoint cooking temperature of jellies and candy.
Food temperature measurement range: 200 to 400F with 5F increments
Response time for a change from 75 to 350F when put in food: 2 minutes. (Some manufactur-
ers now claim that new, thinner-stemmed models a have much faster response time.)
Accuracy: +/-5F
Resolution: 5F
Dial diameter: 2 inches
Stem length: 5 inches
Length (wound): 0.83 inch + 0.47 inch plug length, to total approximately 1.3 inches.
Measurement zone: Will give an average temperature of the liquid from the tip 1.5 inches up
the stem.
Calibration: Factory set
Use: Put into the liquid, wait, and take a reading. The unit measures the temperature of the
liquid surrounding the bimetallic coil. The liquid must be stirred to assure that the measure-
ment is accurate.
Pocket, 1-inch dial, plastic-faced, bimetallic coil thermometer with sheath and clip. Used for
many applications including food service and heating, ventilation, air conditioning, and refrig-
eration maintenance. Fits in a shirt pocket.
Food temperature measurement range: 0 to 220F with 2F increments (comes in other ranges)
Response time for a change from 75 to 150F in water: 25 seconds (some new models may be
faster)
Response time for a change from 75 to 35F in air: 1 minute 20 seconds
Accuracy: +/-2F
Resolution: 2F
Dial diameter: 1 inch (or larger if desired)
Stem length: 5 inches
Length (wound): 1.250 inches (or longer) + clearance for the coil at both ends
Measurement zone: If there is a dimple about 2 inches up the stem from the tip, the minimum
submersion length is to the dimple. If there is no dimple, the minimum submersion length of
the stem is 3 inches. The measured temperature is the average between the hottest and
coldest spots of the food surrounding the sensing area from the tip to the dimple or 3 inches
up the stem.
Calibration: Should be checked for calibration each day and each time it is dropped. If it fogs
up inside the face, throw it away, because the hermetic seal is poor. Calibrate in a slush ice
bath. This is crushed ice with just enough water to come to the top of the ice. Do not use
boiling water; it is not accurate. Immerse the stem so that the thermometer measurement
zone is completely surrounded by slush ice. Wait 30 seconds. With a wrench, hold the nut on
the back of the dial. Twist the dial so that the needle points to 32F on the dial. Be accurate. If
the head of the thermometer is at all loose, throw it away. The thermometer will not stay cali-
brated. Check the thermometer in hot water to see that there is a reasonable reading. Some-
times, the bimetallic coil corrodes in the stem. It is assumed that if the thermometer is cali-
brated at 32F, it is accurate at 150F.
Use: Put into a food, wait, and take a reading of the average temperature of the food. It is
impossible to know if the temperature of the spot or area of the food is the hottest / coldest
part of the food, because the response time is so slow, and one does not have time to do
multiple probes.
THERMISTOR THERMOMETERS
Pocket thermistor thermometer. Lightweight, small, 5 to 8 inches long x 1 inch wide x approxi-
mately 3/4 inch thick. Fits into a shirt pocket. Powered by a 1.5-volt replaceable photo-elec-
tronic battery with an average 1-year operating life.
Food temperature measurement range: -40 to 300F (500F in some models)
Response time for a change from 75 to 150∫F in water: approximately 12 seconds for a unit
with a 0.140-inch stem diameter
Response time for a change from 75 to 35F in air: approximately 1 minute 20 seconds
Accuracy: +/-2F from 32 to 212F
Resolution: 0.1F
Sensor: Ceramic bead resistor in the tip, potted in a high-thermal-conductivity epoxy.
Measurement zone: The tip must be immersed 0.5 inch into the food to compensate for ther-
mal conductivity down the stem to the tip. The measuring volume is the food, about 1/4 inch
diameter, around the tip.
Calibration: Inexpensive units usually cannot be recalibrated. These units can be checked in
slush ice to see if they either work or do not work. Some manufacturers are now offering more
expensive thermistor-type pocket thermometers that can be recalibrated. If used to measure
elevated temperatures such as hot oil, the sensor calibration can become inaccurate sooner.
ture of the spot or area of the food is the hottest / coldest part of the food, because the re-
sponse time is so slow, and one does not have time to do multiple probes.
Table thermistor thermometer. The meter is mounted in a small box that sits on a table. The
sensor is in a separate probe with a 3-to-4-foot cord. Depending on the cord material, the
probe can be put into food in an oven, and the meter can be used to measure the temperature
of food as it cooks. This unit is normally powered by a 9-volt battery. The operating character-
istics of the sensor are the same as the pocket thermistor thermometer.
ture of the spot or area of the food is the hottest / coldest part of the food because of its slow
response. It is quite satisfactory for many measurements in a food market where food has
been at a temperature for a number of hours, and the mass has had time to come to a uni-
form temperature..
THERMOCOUPLE THERMOMETERS
Hand-held, pocket thermocouple thermometers are bigger than other food thermometers, at
least 3/4 inch x 2 1/2 inches x 5 inches. They are powered normally by a 9-volt transistor
battery with an operating life of 200 to 2,000 hours, depending on the electronics. (NOTE:
There are also table meters, 110-volt meters, and many different types of probes. The follow-
ing specification will only be for the hand-held, pocket thermocouple thermometer.)
METER
Temperature range: Industrial meters can range from -350 to 2,200F. Food meters normally
range from -40 to +400F. The best meter accuracy is perhaps +/-0.5F. Less expensive meters
can be +/-2F.
When the probe variation is added in, the accuracy can drop to +|/-1F or worse
Resolution: 0.1F or 1.0F, depending on selection
Meter update time: Approximately 2.5 times per second
PROBE
Probes can plug into / be attached to the meter directly or can be at the end of a separate 3-
to-4-foot plug-in cord. If the cord is made with a high-temperature covering, the probe can be
inserted into, and left in, food cooking in an oven. Probes are normally 4 to 5 inches long. The
critical part is the probe tip diameter. The smaller the diameter of the tip, the faster the re-
sponse. The thermocouple wires that measure temperature are usually welded at the tip of
the probe in what is called a grounded junction. While rugged probes can be 0.125 inch in
diameter, for example, to measure frozen food, they are slow because of the mass of the tip.
The probe tip should be no larger than 0.062 (1/16) inch in diameter. The preferred probe tip
for response is 0.040 inch. Probe tips can be as small as 0.010 inch, but these are very deli-
cate.
0.062-inch probe tip response time from 75 to 150F in water: 1.2 seconds
0.062-inch probe tip response time from 75 to 35F in air: 30 seconds
0.040-inch probe tip response time from 75 to 150F in water: 0.7 second
0.040-inch probe tip response time from 75 to 35F in air: 20 seconds
Use: This is the only thermometer capable of finding cold spots / hot spots in food. To mea-
sure the cold spots / hot spots, insert the probe directly into the food and push through the
food. A typical 4-ounce hamburger takes less than 3 seconds to measure. The meter reading
goes from hot, perhaps 175F, down to the cold center temperature, perhaps 145F, as the
probe tip is pushed through the food, and then immediately begins to rise as it goes out of
the cold center. It is possible to measure cold spot temperatures with an accuracy of +/-1F.
RTD THERMOMETERS
RTD thermometers can be very accurate, but the probes are big, and response is slow. Be-
cause of these limitations, they are not discussed. To obtain further information, contact the
author.
INFRARED THERMOMETERS
Hand-held, portable infrared thermometers measure the surface temperature of food and
packages of food without contact by measuring the intensity of the infrared ray emitted from
the surface. These thermometers are bigger than most traditional thermometers. They are
usually about 5 inches x 2 inches x 8 inches, although some units are slightly smaller. They
are normally powered by a 9-volt battery with a typical operating life of 20 to 50 hours. The
temperature range of IR thermometers can be from -50 to 5,400F (-46 to 3,000C). The IR
thermometers used in food applications normally range from -25 to 750F (-32 to 400C). The
accuracy of infrared thermometers varies from +/-0.5% of the reading, or +/- -1C (1.5F) to 2%
of the reading, or 2C (3F), whichever is greater. The resolution of infrared thermometers varies
from 1F or C to 0.1F or C, depending on the unit. The typical response time is from 1/4 sec-
ond to 1/2 second. In general, the more expensive infrared thermometers have better accu-
racy, resolution, and response times. Because IR thermometers only measure surface tem-
perature, they should only be used to survey the surface temperature of food products in
refrigerators, freezers, etc. They must be used with caution with hot food above 120F, be-
cause there is normally evaporative cooling at the surface of the food, and the surface can be
10 to 30F colder than 1/4 inch below the surface. The reading is also very sensitive to the type
of surface. Metal surfaces emit energy much differently than food surfaces and printed plas-
tics. The normal IR monitor is typically set to measure a surface with an emissivity of 0.95,
which is appropriate for food and most food plastic films. They are very useful in food markets
where all refrigerated / frozen food can be checked in a few minutes. These units are very fast,
providing a reading in less than 1 second. Also, they do not waste any food, because there is
no probe to penetrate the food. The one assumption made in these situations is that the
center and surface temperatures of the food are the same, which is typically true in food
markets, where the food has been in the cooler / freezer for a few hours. Applications in food
markets include: inspecting incoming products for proper shipping temperatures, checking for
proper storage temperatures in freezers and refrigerators, checking food held in warming
equipment, and checking the temperature of liquids and beverages. Because the surface
emissivity changes, one cannot accurately measure metal surfaces with simple IR thermom-
eters. Whenever one has doubt about the reading of the IR thermometer, one can check the
temperature with a micro-tipped thermocouple just below the surface of the food. In a restau-
rant, the IR has less application, because much of the food is unwrapped, and food tempera-
tures normally can be measured with a thermistor or thermocouple. To HITM home page
Reprinted with permission from O. Peter Snyder, Jr., Ph.D. Hospitality Institute of Technology
http://www.hitm.com/Documents/Thermoms.html
This publication is available in alternate media on request.

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Thermy™
http://www.fsis.usda.gov/thermy/index.htm
http://www.fsis.usda.gov/thermy/index.htm
BIMETALLIC COIL THERMOMETER:
UNSATISFACTORY FOR MEASURING FOOD TEMPERATURES
by O. Peter Snyder, Jr., Ph.D.
670 Transfer Road, Suite 21A
St. Paul, MN 55114
The bimetallic coil thermometer is not a satisfactory device for measuring food temperatures
for the following reasons as shown in the photographs.
1. The coil extends in the stem from about 1/4 inch to about 3 inches up the stem. This coil
measures the average temperature of the food surrounding the coil. In a pan of hot food, this
can be +/-50F, and the coil only gives the average temperature. For example, the food might
be 100F at the top of the pan and 200F at the bottom of the pan, and the coil reads 150F.
2. The specification that the thermometer is accurate to +/-2F is only true under perfect
laboratory conditions. The thermometer must be perfectly calibrated in slush ice, not cube
ice, and the pointer must be precisely on 32F. The companies that make these thermometers
provide no guarantee of accuracy at 150F or higher, because the coil, after perhaps as little
as a week of use, can corrode in the stem, causing it to malfunction.
3. For many mechanical reasons, the stem can get filled with liquid from food or wash water
that seeps in around the gasket at the nut. This device is not designed to be immersed. The
Oregon Department of Agriculture has reported that when inspectors check thermometers in
operation, they are often off by more than 10F.
In summary, because of the problems with construction and calibration, this device cannot
be trusted to give an accurate reading. The thermistor or thermocouple should be used.
Reprinted with permission from O. Peter Snyder, Jr., Ph.D. Hospitality Institute of Technology
http://www.hitm.com/Documents/Thermoms.html
Quiz 11 Name
Unit: Processing and Manufacturing Class/Period
Lesson: Manufacture of Ground Beef Date
Matching: Match the vocabulary terms in column A with the definitions in column B.
Write the letter of the definition in column B in the space next to the terms in column A.
A B
_____ 1. HACCP A. Wash any visible fecal or microscopic compounds to the carcass
surface.
_____ 2. Evisceration B. Very accurate instrument for reading temperature of cooked
food.
_____ 3. Thermistor C. Hazard Analysis and Critical Control Points. A plan to identify,
Thermometer prevent or control hazards at critical control points. Records and
verifies that the system is working.
_____ 4. Lactic Acid D. During slaughter the GI tract and organs are removed.
Rinse
Short answer and fill in the blank: Write short answers or fill in the blank to the following
questions and statements. Use complete sentences when answering questions.
1. How is HACCP critical to the inspection of meat slaughtering plants?
2. Ground beef needs to be cooked to a temperature of_________to be safe from pathogens.
3. List three safety steps when cooking ground beef.
a.
b.
c.
4. Name two changes in the meat slaughtering process since 1906 and Upton Sinclair’s
book, The Jungle.
5. Can federal agencies inspect every food product that comes off the manufacturing line?
What do they do?
6. ____________________ and ______________________ are keys to manufacturing practices in

assuring safe meat.
Quiz 11 Key
Unit: Processing and Manufacturing
Lesson: Manufacture of Ground Beef
Matching: Match the vocabulary terms in column A with the definitions in column B. Write the
letter of the definition in column B in the space next to the terms in column A.
A B
C 1. HACCP
_____ A. Wash any visible fecal or microscopic compounds to the carcass
surface.
D
_____ 2. Evisceration B. Very accurate instrument for reading temperature of cooked
food.
B
_____ 3. Thermistor C. Hazard Analysis and Critical Control Points. A plan to identify,
Thermometer prevent or control hazards at critical control points. Records and
verifies that the system is working.
A
_____ 4. Lactic Acid D. During slaughter the GI tract and organs are removed.
Rinse
Short answer and fill in the blank: Write short answers or fill in the blank to the following
questions and statements. Use complete sentences when answering questions.
1. How is HACCP critical to the inspection of meat slaughtering plants?
HACCP identifies potential food safety problems, prevents or corrects, keeps track of what
was done, and double checks or verifies if it is working. Standard operating procedures
must be implemented to ensure cleanliness of facilities and equipment, as well as good
employee hygienic practices. FSIS (Food Safety and Inspection Service) inspectors verify
that the system is producing safe products. Their presence helps ensure that meat and
poultry are properly prepared, handled, stored, transported, and accurately labeled.
2. Ground beef needs to be cooked to a temperature of 160˚ F to be safe from pathogens.
3. List three safety steps when cooking ground beef.
a. Clean all utensils and equipment with hot, soapy water before and after cooking ground
beef.
b. Cook ground beef until the internal temperature is 160-165˚ F.
c. Use a clean plate to hold cooked meat (do not use the same plate used for raw meat).
4. Name two changes in the meat slaughtering process since 1906 and Upton Sinclair’s
book, The Jungle.
President Roosevelt passed the Pure Food and Drug Act and the Meat Inspection Act to
eliminate the atrocious conditions in the meat packing plant.
HACCP was formed to identify hazards in manufacturing plants. All plants must implement
standard operating procedures to ensure cleanliness of facilities and equipment, as well as
employee hygienic practices.
EPA: Environmental Protection Agency sets the amount of pesticides that can be used by
farmers and sets water quality standards.
FDA: Food and Drug Administration inspects food processing plants, enforces labeling,
additive, sanitation, and pesticide regulations.
State Board of Health inspects food processing plants, grocery stores, and all places that
serve food, enforces labeling, additive, sanitation, and pesticide regulations.
5. Can federal agencies inspect every food product that comes off the manufacturing line?
What do they do?
No, federal agencies inspect random samples for quality control. Dangers to consumers are
often from unseen bacteria.
6. Cleanliness and refrigeration are keys to manufacturing practices in assuring safe meat.

Food Safety Lesson 11

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Processing and Manufacturing • Lesson 11

Manufacture of Ground Beef

LESSON SUMMARY • Which Hamburger Is Safe? O. Peter

LESSON PLAN • During that same year, 1906, President

• A-1 and A-2, excerpts from The Jungle, by

Work area and

Keep raw and

Turn ground beef

Cook ground beef

Use clean plate to

Teacher information sheet 1

WHAT TEAM MEMBERS SHOULD DO

Government Agencies Farmers

Inspect food processing plants Give drugs in safe amounts to

Enforce food safety regulations Grow crops for food

Clean equipment regularly, such as

Make sure workers follow safe hygiene

Keep factories clean Train personnel in safe food handling

Use food additives to preserve food Maintain foods at appropriate

Consumers Restaurant and Institutional

Separate: Don’t contaminate

Adopted from Producer Through Consumer: Partners To a Safe Food Supply

Teacher information sheet 2

Glossary of Bolded Terms

Evisceration: During slaughter the GI tract and organs are removed.

WHICH HAMBURGER IS SAFE?

O. Peter Snyder, Jr., Ph.D.

Hospitality Institute of Technology and Management

What every consumer needs to know about food thermometers:

Reprinted with permission from O. Peter Snyder, Jr., Ph. D.

WHAT EVERY CONSUMER NEEDS TO KNOW

O. Peter Snyder, Jr., Ph.D.

Hospitality Institute of Technology and Management

St. Paul, Minnesota

DRAFT September 29, 1997

MELTING-POINT INDICATOR, NON-REVERSIBLE TEMPERATURE MONITORS

Melting-point-type temperature monitor. A thin cardboard "stick" with a temperature-sensitive

Time to respond to food temperature: 5 seconds

BIMETALLIC, METAL STEM, COIL THERMOMETERS

Food temperature measurement range: 130 to 185F with 2F increments

Dial diameter: 1 inch (or larger)

Stem lengths: 3 and 5 inches

Stem diameter: 0.250 inch

Sensor: Bimetallic coil

Calibration: Factory set

Food temperature measurement range: 200 to 400F with 5F increments

Dial diameter: 2 inches

Stem length: 5 inches

Stem diameter: 0.250 inch

Sensor: Bimetallic coil

Calibration: Factory set

Response time for a change from 75 to 35F in air: 1 minute 20 seconds

Dial diameter: 1 inch (or larger if desired)

Stem length: 5 inches

Stem diameter: 0.140 inch

Sensor: Bimetallic coil

Food temperature measurement range: -40 to 300F (500F in some models)

Accuracy: +/-2F from 32 to 212F

Sensor: Ceramic bead resistor in the tip, potted in a high-thermal-conductivity epoxy.

Resolution: 0.1F or 1.0F, depending on selection

Meter update time: Approximately 2.5 times per second

0.062-inch probe tip response time from 75 to 35F in air: 30 seconds

6. and __ are keys to manufacturing practices in