Thermometer Calibration Procedure Haccp
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As a general rule calibration records will be reviewed as part of any third party haccp certification.
Thermometer calibration procedure haccp. Thermometer means a device designed to measure temperatures. Calibration in hot water. Records should be legible and include the food thermometer identification result of testing and the person or company who undertook the test. If a cooler thermometer cannot be calibrated it must be verified as accurate by comparison to a calibrated thermometer.
Temperature is often the parameter of interest when monitoring a critical control point ccp. Verification procedures 103 continued calibration of ccp monitoring equipment is fundamental to the success ful implementation and operation of the haccp plan. If this happens the ccp should be considered out of control since the last. Record the results using actual values on the thermometer calibration log along with the date and initials of the person performing the calibration procedure.
This procedure applies to foodservice employees who prepare cook and cool food. If the equipment is out of calibration then monitoring results will be unreliable. The following logs are popular among safesite users but you may need to source or create the checklist templates that apply to your system. Thermometers that have been adjusted for 3 consecutive months will be replaced.
1 fill a small container. The procedure for calibration of stem type bi metallic thermometers is as follows. Calibration means the act of adjusting by comparison with a known standard the accuracy of a measuring instrument 3. Learn how to test a thermometer s accuracy and how to calibrate a thermometer using two methods.
Thermometer s shall be calibrated or verified accurate quarterly not to exceed 90 days. Chap 10 principle 6. To assure that a temperature dependant process is under control a calibrated thermometer must be used to record temperatures. Thermometer calibration log haccp plan audit checklist haccp plan template.
Thermometers that cannot be easily calibrated through direct immersion in either. 5 haccp checklists. Haccp based food safety programs require accurate record keeping to be successful. Thermometers that have been adjusted for 3 consecutive months will be replaced.
Every organization has certain monitoring procedures outlined in their haccp plan. An ice water bath and a boiling water bath. Record the results using actual values on the thermometer calibration log along with the date and initials of the person performing the calibration procedure.
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