Thermometer Calibration Guide: Keeping Your Food Safety Tools Accurate

Accurate thermometers are one of the simplest (and most critical) food safety tools in any operation. This guide shows you exactly how to calibrate them using easy, step-by-step methods.

A thermometer is only useful if it’s telling the truth. This quick-reference guide from Kansas State University walks processors through the two most common calibration methods: ice water (32°F / 0°C) for cold processes and boiling water for hot processes. 

Keeping thermometers calibrated reduces the risk of undercooked product, improves audit readiness, and supports your HACCP monitoring requirements. This guide is perfect for training new employees or reinforcing good food safety habits.