Probe Thermometers
Devices used to measure the internal temperature of food, essential for verifying cooking, cooling, and holding temperatures in food businesses.
Probe thermometers are one of the most important pieces of food safety equipment in any hospitality kitchen. They allow you to measure the core temperature of food at critical stages — during cooking, cooling, reheating, and hot or cold holding. UK food safety law requires businesses to demonstrate that food is cooked to safe temperatures and stored correctly. Without a calibrated probe thermometer, you cannot provide this evidence. Environmental Health Officers will expect to see a working probe thermometer during inspections, and many will ask staff to demonstrate how it is used.
Key Points
- Essential for verifying cooking, cooling, reheating, and holding temperatures
- Must be calibrated regularly using the ice point method (0°C ±1°C)
- Clean and disinfect between uses to prevent cross-contamination
- Infrared thermometers cannot replace probe thermometers for core temperature
- Temperature records must be kept as part of your HACCP/SFBB system
Types of Probe Thermometer
There are several types of probe thermometer used in food businesses. Digital instant-read probes are the most common, giving a reading in seconds. Thermocouple probes are highly accurate and respond quickly, making them ideal for busy kitchens. Infrared (IR) thermometers measure surface temperature without contact but cannot measure core temperature, so they should only be used as a supplementary check, not as a replacement for a probe. Between-pack probes are designed for checking temperatures of packaged goods on delivery without opening them.
When to Use a Probe Thermometer
You should use a probe thermometer at every critical control point in your food handling process. This includes checking delivery temperatures (chilled food should be at 8°C or below, frozen food at -18°C or below), verifying cooking temperatures (the core of food must reach at least 75°C, or 70°C for 2 minutes), monitoring hot holding (above 63°C), checking cold holding and fridge temperatures, and verifying that reheated food reaches 82°C in Scotland or 75°C in England and Wales. All readings should be recorded as part of your food safety management system.
Calibration and Care
Probe thermometers must be calibrated regularly to ensure accuracy. The simplest method is the ice point check: fill a container with crushed ice and a small amount of cold water, insert the probe, and it should read 0°C (±1°C). If it is outside this range, the probe needs recalibrating or replacing. Always clean and disinfect the probe between uses with antibacterial probe wipes to prevent cross-contamination. Store probes in their protective case and replace batteries promptly. Keep calibration records as evidence for EHO inspections.
Frequently Asked Questions
How often should probe thermometers be calibrated?
As a minimum, probe thermometers should be calibrated monthly, but many food safety consultants recommend weekly calibration checks. You should also recalibrate after dropping the probe, if you suspect inaccurate readings, or when replacing batteries. Record all calibration checks in your food safety records.
What temperature should cooked food reach in the UK?
In England and Wales, cooked food should reach a core temperature of at least 75°C (or 70°C held for 2 minutes). In Scotland, reheated food must reach 82°C. These temperatures kill harmful bacteria and are critical control points in your HACCP plan.
Can I use an infrared thermometer instead of a probe?
No. Infrared thermometers only measure surface temperature and cannot tell you the core temperature of food. They are useful for quick surface checks (e.g. delivery vehicles, hot plates) but must be supplemented with a probe thermometer for core temperature verification at critical control points.
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