Probe Calibration

Many of the checks made as part of a food safety management system involve taking temperatures. Whether it's the temperature of foods on delivery, cooking temperatures, or the temperature we hot hold at - it's important theses readings are accurate. A food temperature probe is like any piece of equipment in that it may develop faults over time. To ensure probes are accurate, and food really is safe, their calibration should be checked at least once per month - but the more often, the better!

To check a probe there are two tests, and both are usually done.

1. The ice water check. Put the probe into a container of ice with a little cold water and check the temperature. If the reading is within 1 degree Celsius of zero Celsius (i.e. between -1 and +1  degree Celsius) the probe is sufficiently accurate.
2. The test is repeated, but with boiling water. If the reading is within 1 degree Celsius of 100 degrees Celsius, it is sufficiently accurate.

CCFS recommend having two probes, or at least spare batteries. It's almost guaranteed that it will stop working at the most inconvenient time, when you can't afford to send the KP running to the shop!