How often should food thermometers be calibrated?

Calibrating food thermometers is essential for ensuring accurate temperature readings, which is crucial for food safety. Calibration helps confirm that the thermometer is providing precise measurements that reflect the actual temperature of food or equipment, which is necessary to mitigate risks related to foodborne illnesses.

The recommended frequency of at least once a day or after spills ensures that any potential discrepancies caused by physical impacts or temperature changes are addressed promptly. This practice helps maintain consistency in cooking and holding temperatures, ensuring that food is cooked thoroughly and stored safely.

While calibrating once a week, only when a new thermometer is purchased, or monthly during cleaning might seem adequate, these intervals do not account for daily operational conditions where thermometers can be subjected to various stresses. Ensuring calibration at the start of each day or after events like spills guarantees that the thermometer remains reliable for safe food handling throughout the day. This proactive approach protects public health and enhances the overall safety practices within food service environments.