The limits on this sheet
- Food thermometers in °F: accurate to ±2°F in the range you use them 4-203.11(B)
- Food thermometers in °C: accurate to ±1°C 4-203.11(A)
How to fill it in
- Give every probe an ID (a number on tape) so the log can follow it.
- Check each probe on the schedule in your plan and after it is dropped.
- pH meters go on the pH log, not here.
When a limit is missed
- Off by more than ±2°F: adjust it if it can be adjusted and check again; otherwise take it out of use.
- Re-check any food measured with it since the last good check, as your plan says.
Write it on the corrective action log too, so the person in charge can see it at the weekly review.
Plans that use this log
Frequently asked questions
Is this thermometer calibration log free?
Yes. Print as many as you like. No account, no email. The QR code on the sheet opens the same log on your phone if you want to try it there.
Will my health department accept it?
It prints the Food Code limit and section for every check, which is what plan reviewers look for. Some health departments have their own forms; if yours does, use theirs or ask whether this one works. Your regulatory authority decides.
How long do I keep the sheets?
As long as your HACCP plan or your health department says. For sous vide and cook-chill the Food Code sets at least 6 months (3-502.12(D)(3)(b)).