“We know that using very hot water to wash calf dishes is extremely important,” says Pam Sojda, calf manager at Offhaus Farms in Batavia, N.Y. So, the Offhaus managers keep a rapid-read thermometer at the wash sink, tethered to a chain. A small square of Styrofoam keeps the thermometer floating in the wash water — and visible — while employees wash calf bottles and pails. The 120-degree mark on the thermometer is highlighted with a marking pen, allowing employees to tell at a glance if they have achieved desired temperatures for effective cleaning. 

Submitted by Pam Sojda of Offhaus Farms, Batavia, N.Y.