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Food thermometers must be calibrated after each use to ensure their accuracy in measuring food temperatures. This practice is essential because even minor inaccuracies can lead to improper cooking or holding temperatures, which pose food safety risks. Factors such as temperature fluctuations, mechanical shocks, or exposure to extreme temperatures can affect the calibration of the thermometer. Regular calibration helps maintain food safety standards by confirming that the thermometer provides accurate readings, ensuring that foods are cooked and held at safe temperatures to prevent foodborne illnesses.

While calibrating thermometers weekly, monthly, or every six months may seem like a viable option, these intervals may not be sufficient in high-stakes environments such as commercial kitchens, where thermometers are frequently used and subjected to varying conditions.