Thermometers are essential tools for monitoring the "Flow of Food," but they can also serve as vehicles for cross-contamination if not handled correctly. When a probe is inserted into raw meat, it becomes contaminated with any pathogens present on that meat, such asSalmonellaorE. coli. According to the ServSafe Manager guidelines, before that same thermometer can be used to check another food item—especially a ready-to-eat (RTE) or hot-held food—it must bewashed and sanitized.

The correct procedure involves cleaning the probe with detergent and warm water to remove physical residue, rinsing it, and then immersing it in a sanitizing solution (like chlorine or quat) or using a sanitizing wipe for the required contact time. Simply rinsing (Option A) or wiping with a cloth (Option C) is insufficient because it does not kill the microorganisms. While calibration (Option B) is important for accuracy, it is not required between every single use unless the thermometer has been dropped or subjected to extreme temperature changes. Managers must ensure that thermometers are easily accessible and that staff are trained on the "clean and sanitize" rule between every measurement. This practice ensures that pathogens from raw animal proteins are not "injected" into foods that will be served to customers, thereby breaking the chain of infection.