Digital probe-calibration register: ice-point and boiling-point checks, ±1 °C tolerance under FSANZ Standard 3.2.2, next-due reminders and council-ready exports.
The two standard methods use things any kitchen has: the ice point (a well-stirred ice-and-water slurry sits at 0 °C) and the boiling point (water boils at 100 °C at sea level). You check the probe against these and record the result, no calibration hardware needed for routine verification.
FSANZ Standard 3.2.2 expects temperature-measuring devices used to control food safety to be accurate to within ±1 °C. FoodSafety HQ flags a check as a fail when the probe reads outside that tolerance.
The Code doesn't set a fixed interval, but good practice is to verify regularly and after any event that could affect accuracy, a drop, a battery change, or heavy use. Every calibration record in FoodSafety HQ carries a next-due date so you can set and keep a schedule.
Record the corrective step, adjust it, send it for service, or take it out of use, against the check. That documented response is what shows an inspector your temperature records can be trusted.
Yes. Calibration records are timestamped and export to a council-ready PDF or CSV, either on their own or as part of the full audit report pack, underpinning every temperature reading in your logs.