In Indiana, addictions counselors may be licensed at the bachelor's or master's level.
â¢ If using hot water to sanitize, use a calibrated thermometer to measure the water temperature. Refer to Using and Calibrating Thermometers SOPs. HACCP-Based SOPs 3 Cleaning and Sanitizing Food Contact Surfaces, continued (Sample SOP) MONITORING, continued: 3. Ensure that food contact surfaces reach a surface temperature of 160 o F or above if using hot water to sanitize. MONITORING: Foodservice employees will: 1. During all hours of operation, visually and physically inspect food contact surfaces of equipment and utensils to ensure that the surfaces are clean.
Thermocouples measure differences in temperature between the âhotâ and âcoldâ junctions â not absolute temperatures. Thus, if the kitchen temperature changes by 4 degrees, a TC without having its cold junction in an ice bath, will show a 4 degree âerrorâ; not what you want in sous-vide.