PREVRA Thermometer Calibration Log: Prove Your Probes Are Accurate Every Single Day
A structured calibration log for all kitchen probe thermometers. If your thermometer is inaccurate, every temperature record in your HACCP system is invalid — this log proves they are not.
Why thermometer calibration is the foundation of every temperature record
Every cooking log, every fridge temperature sheet, every hot holding record depends on a thermometer that reads accurately. If your probe reads 75°C but the actual core temperature is 68°C, your cooking records are worthless and your food safety is compromised — and you will not know until the calibration check catches it or a customer gets ill.
Counter-intuitive fact: digital probe thermometers drift out of calibration more frequently than analogue ones. The electronic components are sensitive to moisture, impact, and battery voltage changes. A digital probe that was accurate last week can be 2°C out this week with no visible sign of damage. Daily calibration checks are not excessive — they are the minimum.
Using this calibration log for daily probe verification
Check every probe thermometer at the start of each day using the ice-point method (0°C) or boiling-point method (100°C, adjusted for altitude). Record the probe identifier, the check method, the expected reading, the actual reading, the tolerance (±0.5°C is generally acceptable), and whether the probe passed or failed. For failed probes, record the corrective action — adjustment, replacement, or removal from service.
Keep a spare calibrated probe on site so a failed probe never means no temperature monitoring. Digital SFBB calibration logs alert managers when a probe is due for check, track drift patterns over time to predict failures before they happen, and link calibration records to every temperature entry so an EHO can verify that every reading was taken with an in-calibration instrument.
Calibration errors that invalidate your entire HACCP system
Calibrating only when the probe looks damaged. Probe drift is invisible. A thermometer that has been dropped, exposed to steam, or simply used heavily can drift out of tolerance with no external sign. Daily checks catch drift early.
Using the wrong calibration method. The ice-point method requires a slurry of crushed ice and water, not just ice cubes in a dry cup. The boiling-point method requires adjusting for your altitude — water boils at approximately 98°C in Leeds, not 100°C. See our Fridge Temperature Record Sheet and Cooking Log Template for the records this calibration log validates.
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