Using & Checking a Probe Thermometer

Why you need it

Every temperature record depends on the probe. A thermometer that reads a few degrees out could pass food that is undercooked or not cold enough.

Safer Food, Better Business asks you to check probes regularly in iced and boiling water, and an inspector may ask when yours was last checked.

What it’s for

How to take a core temperature properly, plus the two accuracy checks: iced water, accepted at -1°C to +1°C, and boiling water, accepted at 99°C to 101°C. It covers what to do when a probe fails and how altitude affects boiling point.

How to use it

1. Put it where the probes are kept, or next to the kettle you use for the boiling-water check.
2. Clean and disinfect the probe before and after every use, and push the tip into the thickest part of the food.
3. Check each probe at your planned frequency and after any drop or damage, recording the actual readings on your probe check log.
4. If a probe fails, take it out of use and switch to a verified spare until it is recalibrated or replaced.
5. Take care with steam and hot water, and keep the tip away from the sides of the container.