How often should thermometers be calibrated?

Thermometers should be calibrated at regular intervals and whenever damage is suspected to ensure accuracy in temperature readings. Calibration is essential for maintaining the reliability of thermometers, especially in food handling, where precise temperature control is critical for food safety. Regular calibration helps identify any potential inaccuracies that may develop over time due to factors such as temperature extremes, handling, or even manufacturing inconsistencies.

In addition to scheduled calibration, checking the thermometer after any incident that could affect its function, such as being dropped or exposed to extreme heat, is crucial. This practice helps prevent the use of faulty thermometers, which can lead to undercooked or overcooked food, ultimately compromising food safety and quality.

While calibrating only once a year, after purchasing a new thermometer, or just during peak seasons may seem convenient, these approaches fail to account for the everyday wear and tear that can affect thermometer accuracy. Regular monitoring ensures that any deviations from the correct measurements are caught early, enhancing the safety practices in food handling.