Probe thermometer calibration log: free printable sheet
A probe calibration log records each accuracy check on your food probes: the date, which probe, the iced water and boiling water readings, pass or fail, and what you did if it failed. The FSA's Safer Food, Better Business pack says a digital probe should read between -1°C and 1°C in iced water and between 99°C and 101°C in boiling water. If it's outside those ranges, replace it or return it to the manufacturer to be calibrated.
On this page
Print this sheet and keep it with your temperature records. Give each probe a name or number (the kitchen probe, the bar probe, the spare in the office) and fill in a line every time you check one. Use the button below or press Ctrl+P (Cmd+P on a Mac): only the sheet prints.
Probe thermometer calibration log Venue: ____________________ Year: ________
Pass: iced water -1°C to 1°C · boiling water 99°C to 101°C. Fail: stop using it; replace the probe or return it to the manufacturer to be calibrated. Check monthly unless the manufacturer says otherwise.
| Date | Probe name / no. | Iced water °C | Boiling water °C | Pass / fail | Action if failed | Checked by |
|---|---|---|---|---|---|---|
How to do the check
The FSA's Safer Food, Better Business (SFBB) pack gives a simple two-point test for digital probes.
Iced water. Fill a jug with plenty of ice and a little cold water, stir, and let it settle for a minute. Put the probe tip in the middle of the iced water, not touching the sides or bottom. Wait for the display to stabilise. It should read between -1°C and 1°C.
Boiling water. Bring a deep pan of water to a full rolling boil. Hold the tip in the water, clear of the bottom of the pan, until the display settles. It should read between 99°C and 101°C. Mind your hand: steam burns.
Write both readings on the sheet, not just "pass". If either is outside the range, the probe fails.
How often
The manufacturer's instructions should say how often to check the probe and how to tell if it's accurate. If you don't have them, SFBB says check it regularly, for example once a month. That's why this sheet has 16 lines: enough for one probe for a year with room for re-checks, or a few probes for a few months.
In Scotland, Food Standards Scotland's CookSafe manual says to check regularly that your probe thermometer is working correctly and includes its own Monthly Probe Thermometer Check record. Either record does the job.
When a probe fails
SFBB's instruction: replace the probe, or return it to the manufacturer to be calibrated. Strictly, what a kitchen does is check accuracy; actually recalibrating the probe is a job for the manufacturer or a calibration service.
Then, in the "Action" column:
- note the spare you switched to (and check that one too)
- note whether any recent readings need repeating, such as today's hot-hold or fridge checks
- note when the replacement arrived
A probe that reads 3°C low turns a 62°C bain-marie into "65°C" on paper and a 10°C fridge into "7°C". Every other log in the kitchen depends on this one. Our guide to how to calibrate a food probe goes into more detail.
Looking after the probe between checks
From the SFBB pack:
- Clean and disinfect the probe before it goes into food and again after use. Probe wipes are fine, as long as they haven't dried out.
- Don't leave a digital probe in a fridge, freezer or on a hot surface for long.
- Keep it in its case, away from extreme temperatures and liquids, and avoid dropping it.
- Replace a low battery straight away.
A reminder that doesn't rely on a sheet of paper
The problem with a monthly check is remembering it. In ShiftComplete you can set "probe checked in iced and boiling water" as a priority task when it's due, with a required photo of each reading before it can be ticked. Every tick is named and timestamped, and it sits alongside your fridge, freezer and hot-hold temperature logs, each with its own range and out-of-range readings flagged on the dashboard.
It helps you keep the records an EHO asks to see. It's £1.49 per staff member per month, and free for 60 days with no card needed.
Frequently asked questions
How often should I check my probe thermometer?
As often as the manufacturer's instructions say. If you don't have instructions, the FSA's Safer Food, Better Business pack says check it regularly, for example once a month. It's also sensible to check after the probe has been dropped, after a battery change, or whenever a reading looks wrong.
What should a probe read in iced water and boiling water?
According to the FSA, between -1°C and 1°C in iced water and between 99°C and 101°C in boiling water. The FSA's extra checks page puts it as within 1°C of 0°C and 100°C. Let the display settle before you write the reading down.
What do I do if a probe fails the check?
Stop using it for food safety checks. The FSA says replace the probe or return it to the manufacturer to be calibrated. Use a spare that has passed in the meantime, record the failure and what you did, and think about whether recent readings taken with that probe need checking again.
Is there an official probe check record in Scotland?
Yes. Food Standards Scotland's CookSafe manual includes a Monthly Probe Thermometer Check record in its Records section and says to check regularly that your probe is working correctly. This sheet records the same thing, so use whichever suits your kitchen.
Sources
- FSA SFBB: Prove it safe method, checking your probe (PDF)
- FSA SFBB: Opening and closing checks and extra checks (PDF)
- GOV.UK / FSA: Safer food, better business for caterers
- Food Standards Scotland: CookSafe house rules, temperature control (PDF)
- Food Standards Scotland: Monthly probe thermometer check
Checked 26 October 2026. This guide is general information, not legal advice.