Which type of thermometers should never be used in food safety?

Glass or mercury-filled thermometers should never be used in food safety primarily due to the potential risks associated with mercury exposure and the fragility of glass. These thermometers can easily break, posing a significant hazard of contamination and injury. If the glass breaks, the mercury can leak into food, which is toxic and harmful to health. Additionally, if any shards of glass are released into food or food surfaces, it can lead to serious safety issues for consumers.

In contrast, digital, infrared, and bimetallic thermometers are designed specifically for food safety. Digital thermometers provide accurate readings quickly, which is essential for safe food handling practices. Infrared thermometers allow for contactless temperature readings, reducing the risk of cross-contamination. Bimetallic thermometers, although some cautions apply regarding their calibration and usage, are still used in various food settings due to their durability and ease of reading. Therefore, the use of glass or mercury-filled thermometers is strongly discouraged in any food service environments.