How often should food thermometers be calibrated?

Food thermometers should be calibrated before their first use and regularly thereafter as needed to ensure their accuracy. Calibration is the process of adjusting a thermometer to provide true temperature readings. Since temperature measurement is critical in food safety to prevent foodborne illnesses, precision is essential.

Thermometers can be affected by various factors such as temperature fluctuations, physical dents, and exposure to extreme conditions, which may lead to inaccuracies over time. Regular calibration—especially before the first time the thermometer is used and subsequently whenever there is a concern about its accuracy—helps maintain precision and trust in the readings taken. This practice highlights the importance of ensuring that food is cooked to the appropriate temperature and held at safe temperatures to minimize the risk of bacterial growth.

Thus, regular calibration supports food safety standards and is essential for reliable food preparation and handling.