Weekly Temperature Probe Calibration

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.

How do you calibrate a temperature probe?‍

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.

Here's how Trail makes temperature probe calibrations easier:

• ‍Faster record keeping. Quickly capture data from each probe, with smart inputs for hot & cold readings.
• Corrective action. Automatically prompt your teams to take action if data is outside the acceptable range.
• Digital log. Prove to management, auditors and EHOs that your team is up to date with their calibrations.
• Built in training. Attach guides on how to calibrate accurately to reduce chances of error as well as the training burden.

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