Calibrate your probe using ice and boiling water. When tested in boiling water the probe temperature must reach between 99℃ & 101℃ and when in ice it must reach between -1℃ and 1℃. If the probe does not reach these requirements it must be re-calibrated or replaced - report these findings to your manager.
Remember to record the temperatures: if it's not right then record what happened to the food or any explanations for gaps.
Temperature probe calibrations are an important part of your food safety management system, often referred to as HACCP (Hazard Analysis and Critical Control Points).
Calibrations make sure your probes are accurate. They ensure food is cooked, prepared, frozen and reheated at the correct temperatures and safe for consumption.
Calibrate your probe using ice and boiling water. When tested in boiling water the probe temperature must reach between 99℃ and 101℃. In ice it must reach between -1℃ and 1℃.
If the probe does not reach the correct temperature range it must be re-calibrated. If it's still not working try changing the batteries or if all else fails it will need to be replaced. Always have a back up temperature probe available in case your does not reach the correct calibration.
Remember to record the temperatures If the temperature isn’t right, then record what happened to the food or give an explanation for gaps. And always have a system in place to make sure the manager is aware of what has happened.
Start today and build a leaner, safer business.
You'll be set up in minutes.