Temperature Probe Calibration
Probe calibration is a legal requirement under HACCP, and for good reason too. Inaccurate temperature probes mean inaccurate readings. And inaccurate readings put food safety and hygiene ratings at risk.
But what if there was an easier way to stay on top of calibrating your probe thermometers?
Trail is the primary partner of the FSA and HACCP compliance. We know what’s needed to make sure your thermometers are always ready for when they’re needed. Meaning you can stay on top of your food safety management system and get back to doing what your kitchen does best. Serving the very best food.
Calibrations make sure your probes are accurate. Going hand in hand with your fridge and freezer temperature checks, and your hot food temperature checks, calibrating a probe thermometer will make sure food is cooked, prepared, frozen and reheated at the correct temperatures and is safe for consumption. Take a look at our HACCP audit guide and EHO inspection guide to make sure you’re ticking all the boxes you need to be.
Staying on top of probe calibration is mandatory. Trail makes it easy. With a digital weekly checklist to prompt the right person to do what they need to do, it also logs results and flags corrective action automatically. Before you’ve even had chance to think about it.
How Trail makes temperature probe calibrations easier:
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Faster record keeping. Quickly captures data from each probe with smart inputs for hot and cold readings.
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Corrective action. Automatically prompts your teams to take action if data is outside the acceptable range.
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Digital log. Proves to management, auditors and EHOs that your team is up to date with their calibrations.
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Built-in training. Attaches guides on how to calibrate accurately to reduce errors and make training quicker.
How to calibrate a temperature probe: step by step
Not sure how to calibrate a probe? Here’s the step-by-step process:
Step one: Get everything ready
Set yourself up in a clean environment with minimal temperature fluctuations before you start. As well as the probe you want to calibrate, you’ll also need a stable temperature source (ice and distilled water / boiling water are the usual choices) and a previously calibrated thermometer. Make sure to inspect the probe you’re testing for any damage or contamination before you start. If probes are contaminated or damaged, they won’t provide accurate readings.
Now’s also a good time to start a probe calibration sheet or a logbook if you haven’t already. This is vital to make sure you have the evidence you need ahead of EHO inspections, and it’ll also keep your team updated so you’re all on the same page.
Step two: calibrate your probe
Ice-point method
Place the probe and your already calibrated reference thermometer into crushed ice and distilled water, making sure they’re immersed fully. Wait until both the probe and the other thermometer stabilise, which might take several minutes.
In ice, the probe temperature must reach between -1℃ and 1℃.
Boiling-point method
Carry out the same method as above.
In boiling water, the probe temperature must reach between 99℃ and 101℃.
These are the two standard calibration methods used in hospitality and are well-established for making sure your probe calibration is as accurate as possible.
Step three: compare the two readings
The key is to compare and identify any discrepancies between the probe and the reference thermometer. Once stabilised, check the temperature on both probes. To make sure readings are completely accurate, consider taking them at different temperature points. Then, record the readings from both the probe and the reference thermometer on your calibration sheet.
Step four: re-calibrate if needed
If the probe does not reach the correct temperature range, it must be re-calibrated. If this is needed, you can repeat from step two and verify this adjustment. 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 probe doesn’t reach the correct calibration.
Step five: make your final checks
Once verified, take additional readings to confirm the probe is completely accurate after adjustments.
Step six: record the temperatures
Make sure you record your final probe calibration temperature and any adjustments that you made during calibration on your Probe Calibration Sheet. This will give you a complete record of the process—handy for all team members and new hires when they’re learning how to calibrate probes accurately. You’ll need to ensure you have a system in place to let the manager know what’s happened too.
How to use a Probe Calibration Sheet
Using a Probe Calibration Sheet to document readings and frequency of checks is a smart move, especially when it comes to keeping things organised and maintaining accurate records.
Documenting the process is crucial; it helps you track any discrepancies or adjustments you’ve made, which is important if you want to maintain consistency and quality in the long term. Plus, it’s always useful to have a record to refer to if any issues arise further down the line.
What should you include in a Probe Calibration Record?
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probe ID
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date of calibration
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the reference thermometer’s temperature readings
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the test probe’s temperature readings
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any discrepancies between the two thermometers
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corrective action made
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sign-off
All this information provides you and your team with a clear picture of the probe’s accuracy and helps to keep operations streamlined.
When it comes to effective probe calibration, consistency and careful planning are essential. Setting up a robust calibration routine not only helps you stay compliant with regulations but also improves the quality of your service and boosts overall efficiency.
By following a clear, documented process and utilising digital tools, you can make sure your probes are always accurate and reliable. Ready to go when you need them.
Trail takes the hassle out of probe calibration and has this whole system locked down for you. Before it even crosses your mind. With Trail, you’ll not only have a convenient checklist at your fingertips, you’ll also have everything in one place, where it’s easy to access and review whenever you need it.
With access to faster record keeping, corrective actions, and a digital log, you can make light work of probe calibration and keep your customers safe. Meaning you can get back to doing what you do best. Serving the very best food to your customers.
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FAQs
How often should probe calibration be carried out?
Probe calibration should be carried out weekly for most hospitality businesses, and more frequently for high-risk operations. For high-volume commercial kitchens, quick ice-point checks are a standard daily practice. You should also recalibrate or check your probe whenever it is dropped, exposed to extreme temperatures, or cleaned with abrasives.
How can I check my food hygiene rating in the UK?
Your local council will send your official rating in writing to you, usually within 14 days of your inspection. You can also check the food hygiene rating for any business in the UK on the FSA food-hygiene rating website.
How often should you monitor and record food temperatures in the HACCP log?
You must monitor and record food and storage temperatures in accordance with the schedule in your HACCP plan. This should include at least twice daily checks for fridge/freezer food, every two hours for hot holding, every batch for cooking and reheating, and per cooling cycle for cooling food – so start time, end time, and final temperature when cooling food from 63°C down to safe storage levels within 90 minutes. You must keep a cooked and reheated food temperature record.