Globally, airlines serve approximately one billion in-flight meals per year to their passengers in normal times. A major airline uses Cook Check® to ensure that food is reheated to a safe temperature before serving to inactivate any bacteria that may have contaminated the meals.
Food safety temperature probes ensure correct safe eating temperature. These unique food grade polycarbonate Cook Check cook sensors allow you to check that food is properly cooked to temperatures that kill harmful bacteria. Use with all conventional cooking methods, microwaves and barbecues.
Cooking foods to a temperature that will kill any harmful bacteria such as Campylobacter is important to prevent illness. This particularly applies to cooking poultry to the correct safe eating temperature.
To use Cook Check, flight attendants select a few meals per galley, per flight, to test. After the meals are reheated, they insert the probe into the food or push the probe into the thickest part of the meat. After 10 seconds, they remove the probe and check the indicator. If the tip is red, the meat has reached the minimum safe temperature and can be served. If the tip remains black, galley crews heat the meals a bit longer and test them again.