Probe thermometer check record

If you sell food or provide it as part of a chargeable service, a probe thermometer is one of the most important tools in your kitchen. Use our form to ensure it’s working as it should be.

Why is this important?

Those who work in the hospitality industry will know that a probe thermometer is a key part of any kitchen. Therefore, maintaining it correctly and ensuring it is working is vital.

By having up to date and complete records you’ll not only know that the probe has been checked, but have evidence to prove that your temperature readings are correct. This can make life much easier if you receive a visit from an environmental health officer.

Use our Probe Thermometer Check Record for this purpose.

How to use it

The form includes notes to remind staff of the parameters they’re looking for when they complete their checks. The reading in boiling water should range between 99°C and 101°C, while the readings in iced water should range between -1°C to 1°C.

Note. When training your employees you should ensure they are confident in carrying out the task, and that if the readings are outside these ranges, the unit should be replaced or returned to the manufacturer to be recalibrated.

The form covers one year and there is space for monthly in-house checks to be recorded in addition to the annual calibration by an external specialist such as the manufacturer.

At the bottom of the form there is space for a member of the management team to sign to say they have checked the document, and to confirm that the form has been completed correctly. We’ve allowed space for this part to be signed off more than once a year if preferred.

The form should be kept with the other record forms used within the kitchen, and it is recommended that you keep the previous year’s record to show that your checks are ongoing.