Thermometer Calibration Procedure Haccp

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Thermometer calibration procedure haccp.

Thermometers that have been adjusted for 3 consecutive months will be replaced. Chap 10 principle 6. This procedure applies to foodservice employees who prepare cook and cool food. Temperature is often the parameter of interest when monitoring a critical control point ccp.

The procedure for calibration of stem type bi metallic thermometers is as follows. Verification procedures 103 continued calibration of ccp monitoring equipment is fundamental to the success ful implementation and operation of the haccp plan. Thermometer means a device designed to measure temperatures. If a cooler thermometer cannot be calibrated it must be verified as accurate by comparison to a calibrated thermometer.

Thermometers that have been adjusted for 3 consecutive months will be replaced. As a general rule calibration records will be reviewed as part of any third party haccp certification. If the equipment is out of calibration then monitoring results will be unreliable. Records should be legible and include the food thermometer identification result of testing and the person or company who undertook the test.

Buy more save more sitewide sale save up to 20 sitewide discount automatically applied in the cart checkout save 10 off 50 or more 15 off 100 or more 20 off 200 or more. Every organization has certain monitoring procedures outlined in their haccp plan. Calibration in hot water. Haccp based food safety programs require accurate record keeping to be successful.

Learn how to test a thermometer s accuracy and how to calibrate a thermometer using two methods. Calibration means the act of adjusting by comparison with a known standard the accuracy of a measuring instrument 3. 1 fill a small container. 5 haccp checklists.

To assure that a temperature dependant process is under control a calibrated thermometer must be used to record temperatures. 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 cannot be easily calibrated through direct immersion in either. An ice water bath and a boiling water bath.

Thermometer s shall be calibrated or verified accurate quarterly not to exceed 90 days. Record the results using actual values on the thermometer calibration log along with the date and initials of the person performing the calibration procedure. Any calibration that is performed on your food thermometers should be recorded.