How should calibration be conducted for scales and thermometers?

• A. Use a standard reference, record results, and adjust or replace equipment if readings deviate beyond tolerance.
• B. Calibrate only when sensors fail.
• C. Use guesswork and ignore tolerance.
• D. Recalibrate only the timer, not scales.

Answer: (A)

Calibration relies on comparing instrument readings to a trusted standard and acting when results aren’t within the designated range. Use a standard reference—certified weights for scales and a traceable calibrated thermometer for temperature checks—and compare the instrument’s reading to that reference. Record the results in a calibration log with date, instrument, standard used, and the tolerance used. If a reading is outside the allowed range, adjust the instrument if possible, or replace/repair it and recheck to confirm accuracy. Regular calibration should happen on a schedule and after any service or impact, ensuring portions stay consistent and temperatures stay safe.

Calibrating only when sensors fail isn’t proactive, since issues can drift over time. Guesswork and ignoring tolerance undermine safety and accuracy, and focusing on recalibrating something like a timer won’t address scales and thermometers that directly affect food safety and portioning.