Your location will require an internal HACCP compliance program. Probe calibration verification should occur within your established HACCP policies and procedures.
The following instructions will demonstrate the proper calibration procedure for your Food Probe. Food temperatures must be checked throughout the food preparation process, and the thermometers used must be accurate.
Thermometers are sensitive and can lose calibration. We recommend that you calibrate daily before beginning your line checks, however please defer to your HACCP policy: