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Guide
Wash the food-contact probe after every use with warm soapy water, then sanitise it using a food-safe method. Keep displays, plugs and charging parts out of water unless the maker explicitly marks them waterproof.
Switch it off and separate any removable probe only as the manual permits. Wash the metal food-contact section with warm water and dishwashing liquid, working away from the connector and display. Rinse and dry with a clean towel.
Cleaning removes residue; sanitising reduces microorganisms. Food Standards Australia New Zealand advises that food-contact equipment be cleaned and sanitised. Use a suitable food-contact sanitiser according to its label, or the method specified by the thermometer maker.
Clean and sanitise the probe before it moves from raw or partly cooked meat to food that is ready to eat. Wash your hands as well, and do not return the clean probe to a contaminated plate or cloth.
Wipe the housing with a lightly damp cloth unless the manual grants a specific waterproof rating. Never assume the battery compartment, cable socket or charging case can be submerged. Avoid abrasive pads that can damage labels and seals.
Soften dried residue with a warm, soapy cloth on the metal section, then wipe along the shaft. Do not lever against a thin probe tip or scrape it with a knife, because deformation can affect insertion and may damage the sensor.
Dry every part before reconnecting or charging it. Check the cable, seals and tip for damage, place the cover on an instant-read probe, and store it where the sensing end will not be knocked.
Common questions
Yes, wash the metal food-contact section with warm soapy water. Protect the display, connector and battery area unless the manufacturer says they are waterproof.
Only use a product suitable for food-contact equipment and follow its contact-time directions. Wash visible grease and food off first, because a wipe is not a substitute for cleaning.
Only when the manufacturer identifies that exact probe or unit as dishwasher-safe. A water-resistant rating does not automatically mean dishwasher-safe.
Clean it after each use and whenever it could transfer contamination between foods. Sanitise it before contact with ready-to-eat food after raw meat.
Keep exploring
Use a clean probe in the thickest part without touching bone. FSANZ recommends poultry reach at least 75°C at the centre.
A folding instant-read probe suits quick checks; a cabled leave-in unit is better for monitoring a roast without opening the oven.
A digital probe is the most versatile choice for checking internal food temperature. Choose instant-read for spot checks or a leave-in model for longer cooks.