Although, the FDA doesn’t have strict documentation listed on how often restaurateurs and others in the food service industry should be calibrating thermometers, in order for HACCP plans to be successful, it’s important that thermometers are calibrated to measure within +/- 2° F (1.1° C) of the actual temperature being monitored. However, the FDA and local board of health regulations do have set rules on time and temperature specifications for every type of food that is served to the public, and because of this HACCP principle 3 speaks directly to maintaining critical limits, like time and temperature checks.
The need to calibrate thermometers will be different in each HACCP, as it depends on how often temperatures need to be checked. Some businesses will do a daily thermometer calibration, whereas others may only do yearly checks. The good news here is that calibrating thermometers is easy.
Other Thermometer Calibrating Tips
- If a thermometer is ever dropped, you should go ahead and calibrate it.
- If a thermometer is going from a wide variety of temperatures (from freezing temperatures to boiling temperatures), it should also be calibrated more frequently.
- Every time you invest in a new thermometer, calibrate it before using it.
- If you use your thermometer on a daily basis, odds are you’ll want to calibrate it on a daily basis.
- Altitude will play a big part in the boiling part of water, so use this chart to help clear things up:
|Altitude (Feet)||Altitude (Meters)||Boiling Point (°F)||Boiling Point (°C)|