Guides
Probe thermometer calibration checks
A probe that reads two degrees wrong makes every cook-temp and delivery check unreliable. Calibration or accuracy checks prove the instrument is trustworthy enough for your controls.
This is operational guidance, not a metrology course. Follow manufacturer instructions and your food safety procedures for formal calibration intervals.
Ice-point style checks (common kitchen method)
Many teams use a melting ice slurry as a rough accuracy check (~0 °C). Document the date, probe ID, method, reading and pass/fail. Replace or send for service when outside your tolerance.
Keep spare probes so a failed instrument does not block service temperature checks.
Records that stand up later
Link calibration history to equipment in your register where possible. When an EHO asks how you know the probe is accurate, you want a trail — not a vague “we checked it once.”
Frequently asked questions
Is a phone app enough without a probe?
No for core temperature of food. Use a suitable probe thermometer for products that require core temperature control.
Next step