Probe thermometer accuracy check
Check every probe thermometer you use for food safety readings against a known reference point — ice water (should read 0°C ±1°C) or a rolling boil (should read 100°C ±1°C) — and log the result.
Check every probe thermometer you use for food safety readings against a known reference point — ice water (should read 0°C ±1°C) or a rolling boil (should read 100°C ±1°C) — and log the result.
A probe that has drifted out of calibration makes every temperature record you have taken with it worthless as evidence, and worse, means you could be serving undercooked food while believing your readings are fine.
Who this is for
Any kitchen relying on probe thermometers for cooking, hot-holding or fridge checks.
What you’ll hold
- Probe calibration check log
Watch out for
- Using tap water instead of ice water or a rolling boil — tap water is not a reliable enough reference point to catch drift.
- Checking only one probe when the kitchen has several in circulation.
- Carrying on using a probe that failed the check "until the new one arrives" instead of pulling it from service immediately.
Sources
- FSA — Safer Food, Better Business for caterers checked 2026-09-02
See also
- Probes, thermometers and the temperature log— this becomes part of getting open →
- Fridge and freezer temperatures
- Cooking and hot-holding temperatures
This is item 59 of 60 in the free UK Compliance Calendar. See the whole list →