We often have enquiries from customers about the need to have their thermometers calibrated periodically.
We recommend the following:
1. The FSANZ (Food Standards Australia & New Zealand) Food Safety Standards do not require thermometers to be re-calibrated.
2. The food standards state in Standard 3.2.2, Division 6, Clause 22, states that: “a food business must, at food premises where potentially hazardous food is handled, have a temperature measuring device that: A) Is readily accessible; and B) Can accurately measure the temperature of potentially hazardous food to +/- 1°C.
3. To ensure that the thermometer is accurate to the requirements of the standards we recommend a calibration check at least monthly. This check can be done by: A) Obtain a coffee mug and fill ¼ with crushed ice B) Fill with watery & slowly stir and wait for the temperature reading on the display to stabilise. C) Leave for 2 minutes & stir for 10 seconds – this is an ice slurry D) Place probe of thermometer to be tested into the ice slurry & slowly stir and wait for the temperature reading on the display to stabilise. E) The temperature displayed should be 0°C +/- 1°C (taking into account the written manufacturers specification for the unit) F) If the temperature is within -1°C to +1°C, then the thermometer meets the requirements of the standard & can be returned to service.
Please record this calibration check (time, date, reading attained & who completed the check).
Calibration Record for: (type of thermometer or where used)
G) If the thermometer displays greater than -1°C to +1°C the unit should be repaired, re- Fildes Food Safety offers a calibration service to all customers if requested.