How frequently should food safety equipment, like thermometers, be calibrated?

Food safety equipment, such as thermometers, should be calibrated regularly to ensure their accuracy and reliability in measuring food temperatures, which is vital for preventing foodborne illnesses. The recommendation to calibrate at least once a month reflects the need for consistent monitoring of equipment performance, especially in environments where temperature plays a critical role, such as kitchens and food preparation areas.

Regular calibration helps identify any potential inaccuracies due to factors like wear and tear or environmental changes, ensuring that temperatures are recorded correctly. This practice not only boosts food safety but also aids in compliance with health regulations that often require periodic checks.

While annual calibration and checks only when equipment appears broken may sound practical, they can lead to prolonged use of equipment that might not be functioning correctly. Similarly, calibrating every few years poses a significant risk, as it may allow for extended periods during which inaccuracies can create unsafe conditions for food handling and storage. Thus, the advice to calibrate at least once a month highlights the importance of maintaining high standards in food safety.