Probe thermometer check log

What the law requires

Regulation (EC) No 852/2004, Article 5 requires effective monitoring at critical control points, such as cooking, hot holding and cold storage, and records that fit the size of the business. The Commission Notice on food safety management systems (2022/C 355/01, Annex I, point 3.5) says that calibration of monitoring devices such as thermometers is important and that calibration records should be kept. As simple methods it names a test in ice water for thermometers used on cold food, a test in boiling water for those used on hot food, or a comparison with another thermometer, if possible a calibrated one. For quick-frozen food, Regulation (EC) No 37/2005 requires measuring instruments that comply with EN 12830, EN 13485 and EN 13486. How often you check and the allowed deviation come from your own HACCP plan.

Write the allowed deviation from your HACCP plan at the top of the sheet. A thermometer that reads outside it is replaced or recalibrated before you use it again.

How to fill it in, in 5 steps

1. 1Write the business name and the allowed deviation from your HACCP plan at the top, and give each probe thermometer a number.
2. 2Fill a container with crushed ice and a little cold water, stir, wait a minute, and put the probe in the middle without touching the sides. Write the reading.
3. 3Put the probe into boiling water, away from the bottom of the pan, and write the reading. At altitude, water boils below 100 °C.
4. 4If a reading is outside the allowed deviation, stop using the thermometer, replace it or have it recalibrated, and record what you did.
5. 5Clean and disinfect the probe, sign the row, and keep the sheet in the HACCP folder.