Why do thermometers require Calibration?
Thermometer Calibration has the obvious benefit of determining whether or not your temperature measuring devices are registering a true temperature reading, and for a Food Safety Management System to remain verified, it must use temperature measuring devices that can accurately measure the temperature of potentially hazardous foods to +/-1°C (FSANZ Food Standards 3.2.2.-5.22). Certified calibration forms a requirement of Good Manufacturing Practices regarding Codex based HACCP application and management, and is required to gain and maintain HACCP Certification within Australia where temperature control is a nominated CCP. Newly purchased thermometers must be calibrated before they are entered into use as Food Safety Program measurement devices unless they have been purchased with a calibration certificate.
