Template

SGE Thermometer Weekly Check

by Gill Singh, from the Community

This weekly thermometer calibration checklist helps hospitality teams verify probe accuracy using ice and boiling point tests. Record thermometer name and readings, confirm acceptable ranges of -0.5 to +0.5 C at ice point and 99.5 to 100.5 C at boiling point, check probe cleanliness and battery status, and document results. If a reading is out of range, capture corrective actions. Head Chef verification and date fields are included.

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Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

About author

Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
SGE Thermometer Weekly Check and Calibration
Use this weekly thermometer calibration checklist to verify food probe accuracy and maintain food safety. Perform low-temperature checks by placing the probe in an ice-water slurry and confirming readings between -0.5 and +0.5 C. Perform high-temperature checks by immersing the probe in boiling water and confirming readings between 99.5 and 100.5 C. Capture thermometer name or number, attach photos of readings, confirm probe cleanliness and battery status, and record pass or fail. Document corrective actions for any out-of-range results. Include verification by the Head Chef and the date. Ideal for hotels, restaurants, and kitchens to support HACCP compliance and consistent temperature control.
by Gill Singh, from the Community
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Template
Thermometer Verification Record (SOP 1.5.4b)
Use this SOP 1.5.4b thermometer verification record to standardize temperature probe checks in food production. The procedure covers iced water and boiling water tests, acceptable ±0.5°C tolerances, corrective actions, roles and responsibilities, and weekly QA sign-off. Maintain calibration certificates and an equipment register to ensure compliance and product safety.
by Olabisi Lawson, from the Community
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Template
SOP 1.5.4b Thermometer Verification Record
This SOP 1.5.4b thermometer verification record guides QA teams in food premises and factories to verify handheld probes using ice water and boiling water checks, document results, and maintain calibration certificates. It defines acceptable tolerances of plus or minus 0.5 C, corrective actions for out of spec devices, and annual external calibration of water baths to national standards. Includes roles and responsibilities, record keeping, and a weekly verification workflow to support HACCP and food safety compliance.
by Olabisi Lawson, from the Community
Downloads: 0
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Template
Temperature Probe Calibration Record Template
Use this Temperature Probe Calibration Record to verify thermometer accuracy at 0 C and -18 C, document weekly checks, add comments, attach evidence, and capture QA and technical sign-offs. The checklist includes fields for date, location, calibration results for multiple probes, corrective actions, and signatures to support compliance with internal procedures and food safety standards.
by Neil Leitch, from the Community
Downloads: 20+
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SGE Thermometer Weekly Check and Calibration

Use this weekly thermometer calibration checklist to verify food probe accuracy and maintain food safety. Perform low-temperature checks by placing the probe in an ice-water slurry and confirming readings between -0.5 and +0.5 C. Perform high-temperature checks by immersing the probe in boiling water and confirming readings between 99.5 and 100.5 C. Capture thermometer name or number, attach photos of readings, confirm probe cleanliness and battery status, and record pass or fail. Document corrective actions for any out-of-range results. Include verification by the Head Chef and the date. Ideal for hotels, restaurants, and kitchens to support HACCP compliance and consistent temperature control.

by Gill Singh, from the Community

Get

Template

Thermometer Verification Record (SOP 1.5.4b)

Use this SOP 1.5.4b thermometer verification record to standardize temperature probe checks in food production. The procedure covers iced water and boiling water tests, acceptable ±0.5°C tolerances, corrective actions, roles and responsibilities, and weekly QA sign-off. Maintain calibration certificates and an equipment register to ensure compliance and product safety.

by Olabisi Lawson, from the Community

Get

Template

SOP 1.5.4b Thermometer Verification Record

This SOP 1.5.4b thermometer verification record guides QA teams in food premises and factories to verify handheld probes using ice water and boiling water checks, document results, and maintain calibration certificates. It defines acceptable tolerances of plus or minus 0.5 C, corrective actions for out of spec devices, and annual external calibration of water baths to national standards. Includes roles and responsibilities, record keeping, and a weekly verification workflow to support HACCP and food safety compliance.

by Olabisi Lawson, from the Community

Get

Template

Temperature Probe Calibration Record Template

Use this Temperature Probe Calibration Record to verify thermometer accuracy at 0 C and -18 C, document weekly checks, add comments, attach evidence, and capture QA and technical sign-offs. The checklist includes fields for date, location, calibration results for multiple probes, corrective actions, and signatures to support compliance with internal procedures and food safety standards.

by Neil Leitch, from the Community

20+

Get

SGE Thermometer Weekly Check

About author

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