What should food handlers do after using temperature probes?

After using temperature probes, food handlers should clean and sanitize them properly to ensure food safety. This step is crucial because temperature probes can harbor bacteria, contaminants, or food residues that, if not removed, could compromise the safety of the next food product they come into contact with. Cleaning the probes with hot, soapy water removes any visible debris, while sanitizing them helps eliminate any remaining pathogens. This practice supports the overall hygiene and safety of the food establishment, reducing the risk of foodborne illnesses. Thorough maintenance of equipment, including temperature probes, is a fundamental aspect of safe food handling practices.