Using and Calibrating Thermometers

Subject: Using and Calibrating Thermometers

What will be done and who will do it?

New employees must:

• Review this procedure.

• Be trained by a team leader.

• Sign the training checklist.

All employees must:

• Follow the food thermometer manufacturer’s instructions for use. 

• Have food thermometers easily-accessible to employees during all hours of operation.

• Clean and sanitize food thermometers before contact with food. Refer to the SOP - Cleaning and Sanitizing Food Contact Surfaces for the proper procedure to follow.

• Store thermometers in an area that is clean and where they are not subject to contamination (refer to SOP - Cross Contamination Prevention).

Employees will use either the ice-point method to endure the calibration (accuracy of)  food thermometers. 

To use ice-point method:

• Insert the thermometer probe into a cup of crushed ice.

• Add enough cold water to remove any air pockets that might remain.

• Allow the temperature reading to stabilize before reading temperature.

• Temperature measurement should be 32 ºF (+ 2 ºF) [or 0 ºC (+ 1 ºC)]. If not, adjust according to manufacturer’s instructions.

Employees will check the accuracy of the food thermometers:

• At monthly intervals.

• If dropped.

• If used to measure extreme temperatures, such as in an oven.

• Whenever accuracy is in question, such as a suspiciously high, or low, reading when using.

Who will make sure it's done and how?

• Team leaders are expected to continually model appropriate thermometer practices for employees.

• Team leaders shall monitor employee thermometer use.

How should problems be fixed?

• Team leaders must immediately re-train and counsel employees who are not properly calibrating thermometers.

• For an inaccurate, bimetallic, dial-faced thermometer, adjust the temperature by turning the dial while securing the calibration nut (located just under or below the dial) with pliers or a wrench.

• For an inaccurate, digital thermometer with a reset button, adjust the thermometer according to manufacturer’s instructions.

• If an inaccurate thermometer cannot be adjusted on-site discontinue using it and follow manufacturer's instructions for having the thermometer calibrated.

What records will be kept?

• Completed training checklist.

• Thermometer calibration log.

Created(Date): 1/4/16

By: Randall Davis, Food Hub & Food Safety Coordinator

Last Revised: 8/27/2024

By: Jeff Sobolewski, Operations Coordinator