FacilityLaboratory Name THERMOMETER ACCURACY CHECK LOG 2026

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  1. Click ‘Get Form’ to open it in the editor.
  2. Begin by entering the Facility/Laboratory Name and Year at the top of the form. This identifies your specific laboratory and the year of calibration.
  3. In the 'Date Tested' section, record the dates when each thermometer was tested. Ensure you have multiple entries for thorough documentation.
  4. Fill in the 'NIST Test Thermometer' details, including its Serial/ID Number and Lab ID. This information is crucial for tracking and verification purposes.
  5. Document the temperature range of use and graduation interval for each thermometer to ensure they meet operational standards.
  6. Record the temperature readings from both the test thermometer and NIST reference thermometer, along with any necessary correction factors.
  7. Finally, include your Analyst ID to authenticate the testing process. Make sure all results are accurately recorded before finalizing.

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0:15 1:07 Water. This bottom part of the thermometer is the area that takes the reading. Just below the faceMoreWater. This bottom part of the thermometer is the area that takes the reading. Just below the face of the thermometer.
Luckily, testing a digital or meat thermometer is pretty simple. The ice bath method is the quickest and easiest. You can also try the boiling water method for another test. Either way, youll know if your thermometer is measuring correctly or needs an adjustment.
How to check the accuracy of a food thermometer Fill a large glass with crushed ice. Add water to the top of the ice and stir well. Let stand for 3 minutes. Place the thermometer stem at least 2 inches into the ice water. The thermometer should read 32˚F after 30 seconds.
0:43 2:33 Now take out the thermometer. And dip it in cold water observe the change in the mercury level andMoreNow take out the thermometer. And dip it in cold water observe the change in the mercury level and note down the readings.
Potentially hazardous foods must be cooled from 135 F to 70 F within 2 hours. These food items must then be chilled from 70 F to 41 F or below within 4 hours. Record temperatures every hour during the cooling cycle. Record corrective actions, if applicable.

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Direct sunlight, cold temperatures or a sweaty forehead can affect temperature readings. Variations on user technique, such as holding the scanner too far away from the forehead, also may affect accuracy.

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