Thermometer Calibration POSTERS

When working in the Hospitality Industry or in the kitchen in a Food Technology or Family and Consumer Studies style of subject, it is important for students to know if a thermometer used for food safety is working correctly and if not, how to rectify it by recalibrating said thermometer.

There are two main methods for recalibrating thermometers

• Boiling Point
• Ice Point

Students should know how to use both methods to ensure each thermometer they use reads accurately with low and high temperatures.

This file contains two posters, each detailing a recalibration method. The posters provide 4 simple steps for students to follow, instructions on how to adjust the calibration, and the accuracy tolerance. They are the perfect addition to any school or commercial kitchen wall!