T-Stick
Disposable Thermometer
HACCP Program Compatible
Time, Date, Initials may be written on T-Stick and attached to HACCP form.

T-Stick 140 Plus

Hot Holding of food in cafeterias, restaurants or buffets using water baths, steam tables, etc must be held at 140°F or higher to stop growth of harmful bacteria. Ready to eat food taken from a commercially processed hermetically sealed container should be heated to at least 140° for hot holding.
The T-Stick 140 Plus turns green at 142-144°F for a margin of safety.

T-Stick 160

Testing Dishwasher Rinse Water, turns black if safe water temperature of 160°F has been reached at the utensil surface. May be placed anywhere in dishwasher rack. Dishwasher Temperature Gauges measure manifold inlet temperatures only. T-Stick in Fork Holder verifies minimum water temperature of 160° F wherever they are placed in the washer.