Following proper temperature monitoring procedures is much easier when the process is quick and convenient. This is the appeal of point-and-shoot infrared (IR) thermometers. They are small, lightweight, simple to use, and accurate—in fact, the Food and Drug Administration (FDA) suggests the use of infrared thermometers in the 1999 Federal Food Code, Annex 4, Section 8.

All QA noncontact thermometers are widely used to ensure that food is safe from time/temperature abuse at every step of processing and preparation. Along with contact methods requiring use of probes and conventional thermometers, immediate noncontact scanning of surface temperatures is part of a fully integrated and comprehensive food safety program.  Click here to see a comparison of our IR thermometer selection.