Hot Temperature Verification Check - Fluke FoodPro Plus Food Safety Thermometer User Manual

Figure 8. Cold Temperature Verification Check
The noncontact (IRT) measurement should be within ±1 °C (±2 °F) of the
reference probe reading (nominally 0 °C (32 °F)).
The probe temperature reading should be within ±0.5 °C (±1 °F) of the
reference probe reading.

Hot Temperature Verification Check

1. Follow the same procedure as above, substituting hot water
(>140 °F/60 °C). Hot tap water is adequate for the procedure.
2. Repeat steps two and three from above.
Due to evaporative cooling on the surface of the hot water, it is
particularly important that the surface of the water be
continually stirred while making the IR measurement (Figure 9).
Noncontact Food Safety Thermometer
0ºC
(32ºF)
Note
Field Verification of Accuracy
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