For a thermometer used in the cooking and cooling process what corrective action should be taken for deviations?

Hi Everyone,

I have a question regarding to the accuracy of Thermometers used in the cooking and cooling process.We have set up a ±1°C tolerance for our verification procedure. If the thermometer is out of tolerance (eg. 1.5°C ), what's the appropriate corrective action to the thermometer? discard and replace? or can we add the difference to the thermometer instead? Please advise and provide reference. Thanks a lot.

Can you not return it to the manufacturer for full service/calibration to take it back to spec?

What type of thermometer is it?

Take it out of service, re-calibrate or replace.  

What type of thermometer is it?

infrared Thermometer

Can you not return it to the manufacturer for full service/calibration to take it back to spec?

I don't think it would be an option, considering the courier cost and time. 

I don't think it would be an option, considering the courier cost and time. 

I doubt that an IR unit is accuracy-capable for yr specified usage. ?

I assume no zero reset possibility.

I anticipate a TC unit will be much cheaper and good enough, ideally with a reset option.

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IR for cooking process? You should be using a probe thermometer for that.

It will be more economical to just replace the IR thermometer than to send back to manufacturer (unless its still under warranty). We normally keep a spare or two in the facility in case monthly verification shows out of limit or thermometer just wouldn't work.