When should food thermometers be calibrated?

Food thermometers should be calibrated after every use to ensure accurate readings. This calibration process is crucial because temperature is a key factor in food safety. Misreading temperatures can lead to undercooked or improperly stored food, which can increase the risk of foodborne illnesses.

Calibration is particularly important after the thermometer has been exposed to extreme conditions such as changes in temperature or if it has been dropped. Regularly checking and calibrating the thermometer helps to maintain accuracy throughout its use, ensuring that food is kept at safe temperatures during cooking and storage.

Although there are suggestions for other times to calibrate, such as before cooking or at the start of the day, these practices do not cover every scenario where the thermometer might experience variation in accuracy. The best practice is to conduct calibration after each use to avoid any potential risk associated with inaccurate temperature readings.