A Bluetooth HACCP thermometer is a handheld probe that measures food temperature and sends each reading to a phone or tablet, where it is time-stamped and stored as a compliance record. Replace the clipboard with digital logs. The app names the next checklist item, records pass or fail against your limits, and exports the results for your inspector.

Yes, when the record is complete. FDA Food Code 4-203.11 requires a thermometer accurate to ±2°F in its intended range, and 4-502.11(B) requires calibration per the manufacturer's instructions. The Code does not prescribe paper. An inspector looks for four fields: what was checked, the temperature, the time, and the corrective action. Digital logs that carry all four and can be exported on request are accepted.

A probe measures internal temperature, which is what cooking, cooling, holding and reheating limits are written against. Infrared measures surface temperature without contact — useful for receiving or griddles but it cannot tell you whether a burger is cooked through. Depending on your operation you may need a probe or an infrared, possibly both.

Annually is the common default, but FDA Food Code 4-502.11(B) sets no fixed interval. Calibration can be affected by physical damage. Recalibrate after a drop or a failed ice bath test.

Yes. Most major restaurant software providers have already integrated ThermoWorks products into their platform. If you don't see your provider's name on the list, reach out to your representative and request they add it. Integration is fast and easy with our provided SDK.

Yes. If using the ThermoWorks app checklists start on the Pro plan at $9/month (per account, not per location or user).