by Andrew Thomson on November 5, 2019
Having a reliable probe thermometer to measure the temperature of potentially hazardous foods is a must in any kitchen operation. Keeping thermometers calibrated to ensure accuracy of temperature measurement is a requirement of the Australia New Zealand Food Standards Code.
Food Standards Australia New Zealand does not provide any guidelines on how often food service managers and restaurateurs should be calibrating thermometers. What we do know is the thermometer must be accurate to +/- 1 ° C.
Most food service operations will either use the Ice Slurry Method or the Boiling Water Method for inhouse testing of the accuracy of readings.
Always check with your supplier regarding the best calibration method to use.
Testo Australia have access to calibration experts who perform the appropriate tests to ensure your thermometer measures food temperatures as per manufacturer’s specifications when compared to a NATA-certified reference instrument.
They also provide a report which shows the error in measurements with the measuring device before and after the calibration.
- Your Food Safety Program should specify the frequency for thermometer calibration.
- If a thermometer is dropped, remember to calibrate it.
- If a thermometer displays a wide variation in temperature readings, it needs to be calibrated more frequently.
- The accuracy of all measuring devices will deteriorate over time.
- New thermometers need to be calibrated before use.
Proper temperature management is of critical importance for all food businesses. Careful monitoring of potentially hazardous food temperatures is essential for maintaining high standards of food safety.
A temperature difference of one or two degrees can impact on the safety of a food product and the health and well-being of your customers.
Thank you Testo Australia for supplying these images.
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