{"id":1397,"date":"2020-05-16T01:44:28","date_gmt":"2020-05-15T17:44:28","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=1397"},"modified":"2023-10-14T11:26:05","modified_gmt":"2023-10-14T03:26:05","slug":"how-to-calibrate-a-food-thermometer","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-science\/how-to-calibrate-a-food-thermometer\/","title":{"rendered":"How To Calibrate A Food Thermometer"},"content":{"rendered":"\n
\"Calibrate<\/figure>\n\n\n\n

In every kitchen or processing area, a food thermometer is one essential tool that shouldn\u2019t be missed. It helps us prevent overcooking or under cooking of food and food poisoning, and monitor temperature inside the fridge and it also minimizes wastage. However, if the thermometer is not calibrated, you won\u2019t get these benefits\u2014so it\u2019s still a hit or miss.<\/p>\n\n\n\n

The most critical thing when using a food thermometer that is not property calibrated is how you would be able to keep the food from staying 40\u00b0F (5\u00b0C) and 140\u00b0F (60\u00b0C), in which microorganisms doubles in number in as fast as 20 minutes (the temperature danger zone).<\/gwmw><\/p>\n\n\n\n

So keep your thermometers accurately working by calibrating them regularly. Keep reading to know how.<\/p>\n\n\n\n

How to calibrate a food thermometer<\/h2>\n\n\n\n

There are two methods that you can use. Do not worry because these are quick and easy to do.<\/p>\n\n\n\n

\n\n\n\n

You might also like: Here Is How You Calibrate A pH Meter Properly<\/a><\/p>\n\n\n\n

\n\n\n\n

Ice Point Method<\/h3>\n\n\n\n

Use this method for food processes that require low temperatures.<\/p>\n\n\n\n

    \n
  1. Fill a cup or container with crushed ice or ice cubes<\/li>\n\n\n\n
  2. Top it off with cold water<\/li>\n\n\n\n
  3. Stir and let it sit for 3 minutes for the temperature to stabilize at 32\u00b0<\/strong>F (0\u00b0C)<\/li>\n\n\n\n
  4. Put the thermometer\u2019s probe (submerge 3 inches at least) into the container for 30 seconds. Make sure the probe isn\u2019t touching the container (at least 1 inch from the bottom).<\/li>\n\n\n\n
  5. The thermometer should be reading 32\u00b0F (0\u00b0C)<\/gwmw><\/li>\n\n\n\n
  6. Record reading<\/li>\n<\/ol>\n\n\n\n

    Boiling Point Method<\/h3>\n\n\n\n

    Use this method for food processes that require high temperatures.<\/p>\n\n\n\n

      \n
    1. Fill a pot with distilled water<\/li>\n\n\n\n
    2. Bring it to full rolling boil<\/li>\n\n\n\n
    3. Place inside the thermometer for 30 seconds (submerge 3 inches of the probe at least). Make sure the probe isn\u2019t touching the container (at least 1 inch from the bottom)<\/li>\n\n\n\n
    4. The thermometer should be reading 212\u00b0<\/strong>F (100\u00b0C)<\/li>\n\n\n\n
    5. Record reading<\/li>\n<\/ol>\n\n\n\n

      It is better to calibrate in 3 trials for precision.<\/p>\n\n\n\n

      If the thermometer doesn\u2019t read 32 \u00b0F (0\u00b0C) for Ice Point Method, or 212\u00b0F (100\u00b0C) for boiling point method, here\u2019s what you should do:<\/p>\n\n\n\n

      Without removing the probe in the container, simply adjust the thermometer by adjusting the calibration nut located underneath the head of the thermometer until it reads 32\u00b0F (0\u00b0C) or 212\u00b0F (100\u00b0C) .<\/p>\n\n\n\n

      Now there are thermometers that can\u2019t be adjusted. If yours can\u2019t, just adjust your values every temperature check.<\/p>\n\n\n\n

      \n\n\n\n

      Further read: Korean Study: Overcooking With Air Fryers Creates Toxic<\/a><\/p>\n\n\n\n

      \n\n\n\n

      For example, your thermometer reads 214\u00b0F (101\u00b0C) instead of 212\u00b0F (100\u00b0C) during ice point calibration. If you check your food\u2019s temperature and it reads 210\u00b0<\/strong>F, the food\u2019s true temperature should be 208\u00b0F, a 2\u00b0F adjustment.<\/gwmw><\/p>\n\n\n\n

      When should you calibrate your thermometer?<\/h2>\n\n\n\n

      Like most equipment that are regularly used, food thermometers lose accuracy over time, especially if it is frequently used.<\/gwmw><\/p>\n\n\n\n

      Ideally, food thermometers must be calibrated before use, just like in food factories where calibration of food thermometers daily is a norm.  There are special cases when calibration must be made between testing like when the thermometer is dropped or it hit a hard surface during testing. Even small impact can significantly reduce its accuracy.<\/p>\n\n\n\n

      Additional Tips<\/h2>\n\n\n\n
        \n
      • In food factories, every calibration done is recorded in a log book for traceability.<\/li>\n<\/ul>\n\n\n\n
          \n
        • Do not use a thermometer for checking cold and hot temperature. Secure two thermometers: one for cold, and one for hot temperature.<\/li>\n<\/ul>\n\n\n\n
            \n
          • Long storage of a thermometer may affect its condition and its accuracy. Calibration is a must.<\/li>\n<\/ul>\n\n\n\n
              \n
            • Always keep thermometers away from direct sunlight, high temperature and humidity. Store them at room temperature.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

              Temperature is one critical factor in combating food-borne illnesses. And a properly calibrated food thermometer is your ultimate weapon for that<\/p>\n","protected":false},"author":2,"featured_media":10762,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","footnotes":""},"categories":[636],"tags":[731,732,730],"class_list":["post-1397","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-science","tag-food-thermometer","tag-food-thermometer-guide","tag-how-to-calibrate-food-thermometer"],"yoast_head":"\nHow To Calibrate A Food Thermometer - The Food Untold<\/title>\n<meta name=\"description\" content=\"Keep your food thermometer accurately working by calibrating them regularly. 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