Quick answer: Use the testo 105 for penetration temperature checks of semi-solid foods such as meat and cheese. Select the proper interchangeable probe tip—standard, longer or a suitable frozen-food tip—insert into a representative location and read a stable core temperature. Adjustable high/low alarms are a convenience, not a substitute for a validated food-safety specification.
Why the testo 105 is different from a folding thermometer
The testo 105 is a robust one-handed penetration instrument for semi-solid and potentially frozen foods. Testo describes a standard measuring tip, optional long 200-mm tip and an optional frozen-food measuring tip, plus an IP65 washable housing and audible/visual alarms for user-set limits. This is a different sampling workflow from the small folding testo 103 or waterproof folding testo 104. For context on why surface and penetration measurements can differ, read about infrared and probe thermometer differences.
The correct tip is essential. Forcing the standard tip into rock-hard frozen product may damage the sensor or give a poor reading; use the accessory approved for frozen-food penetration and follow its insertion/sanitation precautions. For another probe-based food thermometer with cleaning and measurement guidance, see the testo 108-2 food temperature guide.
Set up a semi-solid or frozen-food check
- Identify the product and procedure. Use the site’s approved core-temperature target, sampling positions and corrective-action plan.
- Select and secure the appropriate tip. Ensure the installed standard, long or frozen-food tip is compatible, undamaged and correctly fitted to the actual unit.
- Check temperature alarm limits. Configure high/low indications from the process specification. Do not treat factory defaults as food-law requirements.
- Sanitize the sensor. Follow approved food-contact hygiene procedures and prevent cross-contamination between raw and ready-to-eat products.
- Penetrate the representative center. On dense or frozen material, choose a safe test location and the purpose-made tip; avoid bone, trays, packaging and direct contact with hot or frozen metal.
- Wait and record. Confirm stabilization and record sample identity, tip type, time, temperature and any alarm.
- Clean, inspect and store. Check for bent tips or damaged seals before further use.
Worked example: a frozen shipment is not uniform
Hypothetical receiving check: two packages from the same shipment yield internal readings of −17 °C (1.4 °F) and −13 °C (8.6 °F) using an appropriate frozen-food tip. Their difference is 4 °C (7.2 °F). This indicates uneven sampled temperatures. Whether either reading is acceptable depends on the product’s contract, applicable local requirements, handling history and approved disposition procedure; a difference alone cannot tell how long a product was warm.
Choosing a tip
| Tip | Typical use | Caution |
|---|---|---|
| Standard | Meat, cheese and other semi-solid samples | Do not force through very hard material |
| Long | Deeper sampling in appropriate large products | Measure at a defined location, not arbitrary depth |
| Frozen-food | Appropriate frozen products | Use correct accessory and insertion technique |
Common mistakes and limitations
An audible alarm only reflects the limits programmed in the instrument; it is not independent confirmation of product quality. Verify sensors periodically, particularly after mechanical stress. A hand-held spot check does not replace the time-temperature history of a delivery, and an IP65 rating does not approve all cleaning chemicals or immersion processes. For a practical way to document receiving measurements and acceptance decisions, see food delivery temperature check records.
References
testo 105 official product and accessory information; FDA Food Code resource.