[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-435985-105":59,"doc-detail-435985-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","fairfax-health-district-food-handlers-manual-food-safety-self-inspection-calibrating-thermometers-temperature-logs","Fairfax Health District - Food Handler's Manual - Food Safety Self-Inspection - Calibrating Thermometers & Temperature Logs","","Fairfax Health District Food Handler's Manual guides food facility managers and employees on core food safety responsibilities, focusing on self-inspections and temperature control practices. It explains how to conduct self-inspections, what materials are required, and how to calibrate metal-stem thermometers using ice-water checks. The manual also specifies how to maintain temperature logs, monitor food and equipment readings, record corrective actions, and perform routine re-calibration when devices are dropped or exposed to extreme temperatures.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/fairfax-health-district-food-handlers-manual-food-safety-self-inspection-calibrating-thermometers-temperature-logs/435985/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/fairfax-health-district-food-handlers-manual-food-safety-self-inspection-calibrating-thermometers-temperature-logs/435985.png","ImageObject",300,407,{"name":92,"@type":93},"River Wang","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-05","2026-09-29",true,{"@type":102,"interactionType":103,"userInteractionCount":39},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What is the purpose of food safety self-inspections in the facility?","Question",{"text":112,"@type":113},"Self-inspections help managers and employees verify that the facility follows good practices and prepares for regular inspections.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What supplies are needed to conduct a food safety self-inspection?",{"text":117,"@type":113},"A self-inspection form, clipboard, and pen, a calibrated metal-stem thermometer, sanitizer test strips, and a flashlight for better viewing are required.",{"name":119,"@type":110,"acceptedAnswer":120},"How should a metal-stem thermometer be calibrated and checked for accuracy?",{"text":121,"@type":113},"Place the thermometer stem in a glass filled with ice and a little water, wait 15–20 seconds, and recalibrate if it does not read 32°F.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},435985,1791036404,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":39,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145,"preview_page_count":4},1099514067438,"https://ap-avatar.wpscdn.com/avatar/100002539ee87300030?x-image-process=image/resize,m_fixed,w_180,h_180&k=1780474512215547542","LORD  \nFAIRFAXHEALTH DISTRICT  \nFood Handler'sManua  \nTable of Contents  \nSection  \nTopic  \nPage  \nSupervision………    …   ……  ……   3 Food Safety Self-Inspection  \n4 Calibrating Thermometers4 Temperature Logs  \n5 Time/Temperature Controlled for Safety Foods(TCS)6   5 Risk Factors for Foodborne Illness7 Certified Food Protection ManagersEmployee Health……………………………………    8 Employee IllnessGood Hygienic Practices……   ……………   9 Employee HygienePreventing Contamination by Hands…………  10 Hand Sinks11 Proper Handwashing12 Bare-hand ContactApproved Sources……  ……   ………….13 Approved SourcesProtection from Contamination………………   14 Preventing Cross-Contamination  \n15 Handwashing and Glove Use16 Cleaning and Sanitizing17 Proper Cooking Temperatures18 Reheating Foods19 Proper Rapid Cooling  \nTime/Temperature Control for Safety……….  \n20 Hot/Cold Holding:Food Temperature Control21 Date MarkingHighly Susceptible Populations………………   22 Highly Susceptible PopulationsFood/Color Additives and Toxic Substances.  23 Storing Chemicals24 Pest ControlConformance with Approved Procedures….   25 HACCP and VarianceGood Retail Practices ………………………………   26 Thawing Foods27 Wiping Cloths27 In-use Utensils  \n28 Equipment and Maintenance29 EmergenciesContact Information……………………………   30 Local Health Department Contact Information  \nFood Safety Self-Inspection  \nFood safety self-inspections are a great tool for managers and employees to make sure theirfacility is following good practices.Self-inspections also help facilities prepare for regularinspections.  \nTo conduct a self-inspection,you will need:  \n1.A self-inspection form,clipboard,and pen  \n2.A calibrated metal-stem thermometer  \n3.Test strips for sanitizers  \n4.A flashlight(for better viewing of dark corners,in and underequipment,etc.)  \nCalibrating Thermometers  \nTemperature Logs  \nUse temperature charts or logs to record and verify proper temperature.  \n1.Check and record temperatures everytwo hours  \n2.Monitor food temperatures(includingreceiving temperatures)and foodequipment thermometer readings.  \n3.Be sure to record corrective actionstaken.  \nDaily thermometer calibration is recommended.Thermometers should also be recalibratedif they are dropped or exposed to very high or very low temperatures.  \nCheck metal-stem thermometers foraccuracy.  \n1.Place thermometer stem in a glassfilled with ice and a little water  \n2.Wait 15-20 seconds;if the ther-mometer does not read 32F,itmust be recalibrated.  \nFood Temperature Log  \nTemperzJel te tsn 66Y4boun dunng hous ofoperaion  \nBEGLLATOM FEGUREMEMTE cOLDHOLD-41FORBELOW  \n\n| Бате   | Тбоб пЕМ   | TME   | темгенатияе   | соляестмЕ Астюомз такем   | наме   |\n| --- | --- | --- | --- | --- | --- |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n\ncamsladmnr             1   TPokutou hos  \nUNIT TEMPERATURE LOG  \nEquipment Name:_        \n\n|  |  |  |  |  |\n| --- | --- | --- | --- | --- |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n|  |  |  |  |  |\n\n*  \nTime/Temperature Controlled for Safety Foods(TCS)  \nDairy Products  \nAll raw meatsCut MelonsCooked Vegetables  \nSprouts  \nMost Cooked Foods  \nTime/Temperature Control for Safety Food (TCS food)means a food that requires timeor temperature control for safety to limit pathogenic microorganism growth or toxinformation.TCS Food must be kept at 41F or below or 135°F or higher.  \n# 5 Risk Factors for Foodborne Illness\n\n## What causes foodborne illnesses?\n\nImproper Hot/Cold Holding Temperature  \nFood fro","cbCaiq4cVGAc2BDb","https://ap.wps.com/l/cbCaiq4cVGAc2BDb","pdf",19400382,32,"English","# Food Safety Self-Inspection\n## Calibrating Thermometers\n## Temperature Logs\n# Time/Temperature Controlled for Safety Foods (TCS)\n## Risk Factors for Foodborne Illness\n## Employee Illness\n# Employee Hygiene\n## Preventing Contamination by Hands\n## Approved Sources","[{\"question\":\"What is the purpose of food safety self-inspections in the facility?\",\"answer\":\"Self-inspections help managers and employees verify that the facility follows good practices and prepares for regular inspections.\"},{\"question\":\"What supplies are needed to conduct a food safety self-inspection?\",\"answer\":\"A self-inspection form, clipboard, and pen, a calibrated metal-stem thermometer, sanitizer test strips, and a flashlight for better viewing are required.\"},{\"question\":\"How should a metal-stem thermometer be calibrated and checked for accuracy?\",\"answer\":\"Place the thermometer stem in a glass filled with ice and a little water, wait 15–20 seconds, and recalibrate if it does not read 32°F.\"}]","Fairfax Health District - Food Handler's Manual - Food Safety Self-Inspection - Calibrating Thermometers & Temperature Logs | PDF",1790676272,81]