Businesses are required to maintain a calibration program, in order to ensure thermometers do not
exceed a +/- 1°C tolerance. Calibration of thermometers can be affected and possibly produce inaccurate results when the boiling point of water of 100°C is used in an area of high altitude.
Those calibrating thermometers and undertaking internal and external audits should note the reduced
boiling point of water at higher altitude.
The NSW Food Authority has published a table of the various boiling points of water in°C at varying altitudes. This information and table can be found here.
exceed a +/- 1°C tolerance. Calibration of thermometers can be affected and possibly produce inaccurate results when the boiling point of water of 100°C is used in an area of high altitude.
Those calibrating thermometers and undertaking internal and external audits should note the reduced
boiling point of water at higher altitude.
The NSW Food Authority has published a table of the various boiling points of water in°C at varying altitudes. This information and table can be found here.
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