This document provides instructions for calibrating thermometers in the food industry. It states that thermometers should be calibrated for manufacturer recommendations, for legal reasons if involved in court proceedings, as a food safety practice, and to ensure due diligence. It demonstrates how to calibrate a probe thermometer using ice water and boiling water, and the steps to record the calibration for compliance. The document also identifies different types of thermometers and what to do if a thermometer is not working correctly, such as checking batteries, wires, and displays, or sending for manufacturer calibration.

1. Kerryanne Hunter

2. Aim
To provide an understanding of
the need to Calibrate
Thermometers in the food
industry

3. Objectives
State the reasons for calibrating a
thermometer
Demonstrate how to calibrate a
thermometer correctly
Identify the frequency of Calibration
What you should do if your
thermometer is not working correctly

4. So why bother?
Recommended by the Manufacturer
If you are involved with a court
proceeding
Due-diligence defences
Good Food Safety Practice

5. Types of Thermometer
Their are various types
of thermometers.
These are just a few
examples
Probe
Laser
Oven
Fridge
Many more.

6. What you will need
Probe thermometer
Containers x 2
Crushed Ice
Clean Tap Water
Boiling Water i.e. From a kettle
Probe Calibration Record Sheet

7. Calibration Step 1 of 3:
1. Fill a container with finely crushed ice, top with
clean tap water and stir well
2. Remove the thermometer from its case and slide
the stem into the crushed ice
3. Immerse the thermometer stem into the ice a
minimum of 2 inches for 30 seconds. The stem
should not touch the sides/bottom of the
container
4. If the temperature reading is +/-1°C, you are half
way to checking your thermometer is calibrated
correctly.

8. Calibration Step 2 of 3:
1. Fill the second container with boiling
water, from a freshly boiled kettle
2. Immerse the thermometer stem into the
boiling water a minimum of 2 inches for 30
seconds. The stem should not touch the
sides/bottom of the container
3. If the temperature reading is +99/101°C,
you have correctly calibrated your probe
thermometer.

9. Calibration Step 3 of 3:
The final step of any type of probe calibration
is to record your findings
By recording this information you are
 Complying with the manufactures
instructions and/or company policy
 If you are involved with a court proceeding
and/or due-diligence defences
 Its good Food Safety Practice

10. It’s Broke What should we do?
Check the battery
Check any wires
Check the display reader
Check step 1 & 2, with a different
thermometer
If it still isn’t working then you have
to return it to the manufacturer for
them to calibrate.

11. To Summarise
Why
How
When
What