Probe Thermometer Check Log

Why you need it

If a probe reads wrong, every temperature record that relies on it is wrong too. Safer Food, Better Business asks you to check probe accuracy regularly, and a log shows each probe was checked and what happened when one failed.

What it’s for

A log for iced-water and boiling-water checks on each probe: date, probe ID, the actual readings, and pass or fail with action and recheck. The accepted ranges are -1°C to +1°C and 99°C to 101°C, with boiling point adjusted for altitude.

How to use it

1. Give each probe an ID and write it, with your check frequency, at the top of the sheet.
2. Record the actual reading in both tests, not just a tick.
3. If a reading is outside the range, stop using that probe for safety checks and switch to a verified spare.
4. Record whether the probe was recalibrated or replaced, and check it again before it goes back into use.
5. Check probes again after any drop or damage, and keep finished sheets with your food safety records.