Food Probe Thermometer Accuracy in ServSafe Guidance

ServSafe training commonly uses ±2°F or ±1°C. Confirm the wording in your current course and local regulatory requirements.

Check it on the schedule in your food-safety plan and after events that may affect accuracy, such as a drop or a large temperature change.

Ice-point and boiling-point methods are common, but the device instructions and workplace procedure control. Boiling-point checks must account for elevation.

No. A display may show tenths of a degree without being accurate to that amount; use the maker's accuracy specification and calibration evidence.