How often should food thermometers be calibrated?

Calibrating food thermometers regularly, at least once a week or after significant temperature shifts, is essential for ensuring accuracy in temperature readings. Accurate temperature control is critical in food safety because it helps prevent foodborne illnesses caused by improper cooking or holding temperatures. Regular calibration checks help identify any discrepancies in thermometer readings, allowing for adjustments to be made before they affect food safety practices.

Calibration after significant temperature shifts is also vital because changes in temperature can affect the internal mechanisms of thermometers, leading to inaccurate readings. By ensuring that thermometers are calibrated on a regular basis and especially after any drastic changes in temperature, food handlers can trust that their instruments provide reliable data, which in turn supports effective food safety measures.