Thermometer Calibration Log

As required per the Health Department, food thermometers used in professional kitchens must be calibrated regularly, and the process recorded.

Foodservice employees must record the calibration temperature and the corrective action taken, if applicable, on the Thermometer Calibration Log each time they do it.

Foodservice managers must verify that foodservice employees are using calibrated thermometers properly by making visual observations of employee activities during all hours of operation.

Foodservice manager must review and initial the log. Maintain this log for a minimum of 1 year on file for the Health Inspector, if requested.

Download a PDF Thermometer Calibration Log or this one.