Glossary
Probe thermometers for hospitality kitchens
A probe thermometer measures the temperature of food or equipment with a metal stem. It is how you check cooking, hot-holding, deliveries and sometimes fridge air or product checks.
A probe that lives dirty in a drawer is worse than useless — it spreads contamination and gives false confidence.
Basic discipline
Clean and sanitise between uses (or use disposable covers where your procedure allows). Keep spare batteries. Know where the probe lives at open.
Calibration checks belong on a schedule (ice-point / boiling-point or external calibration as you define). Record failures and replace equipment that cannot be trusted.
Recording readings
Log the reading with unit or food type, time and person. Out-of-range results need a corrective action, not only a circled number on a sheet.
Frequently asked questions
Does Complytio include a hardware probe?
No. You use your own thermometers. Complytio stores the readings and follow-ups you record.
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