Liam Jones
Founder, Pilla App
Live stream will appear here
Learn how to test food probe accuracy, build it into your food safety system with Pilla, and use AI to automate the process.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on food probe accuracy testing.
Understand
Every temperature check you do, whether fridge, cooked food, or cooling, relies on your probe thermometer giving accurate readings. If your probe reads 2°C too high, food you think is safe at 75°C is actually only at 73°C, meaning bacteria may survive.
The two-point test works by testing at 0°C using an ice water bath and at 100°C using boiling water. Both readings should be within plus or minus 1°C of the target. Testing at both ends of the range catches drift that might only show at one temperature. To prepare the ice bath correctly, use crushed ice (not ice cubes) packed into a container, with just enough cold water to fill the gaps. The ice should be packed, not floating. Ice cubes floating in water will not give an accurate 0°C reference point.
If the probe is adjustable, calibrate it to read 0°C in ice water and verify at 100°C. If not adjustable, you can note the offset as a temporary measure. If readings are more than 2°C off or inconsistent between tests, replace the probe. You should test at least weekly, or more frequently in busy kitchens with heavy probe use. Also test after dropping the probe, after battery replacement, and before critical temperature checks such as events or high-risk items.
Apply
See how food probe accuracy testing fits into your wider food safety management system in Pilla. We walk through how to build this into your system so that your team has clear processes, accountability, and a documented trail that proves compliance.
Automate
Learn how AI can speed up this process and connect Pilla to your other tools, giving you a much more joined up system across your business.
Bring your questions , we'll be answering them live throughout.