Thermometer Calibration Procedure Haccp

Verification procedures 103 continued calibration of ccp monitoring equipment is fundamental to the success ful implementation and operation of the haccp plan.

Thermometer calibration procedure haccp.

Haccp based food safety programs require accurate record keeping to be successful. Thermometers that have been adjusted for 3 consecutive months will be replaced. Learn how to test a thermometer s accuracy and how to calibrate a thermometer using two methods. 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. This procedure applies to foodservice employees who prepare cook and cool food. The procedure for calibration of stem type bi metallic thermometers is as follows. 1 fill a small container.

Calibration in hot water. Thermometer means a device designed to measure temperatures. Calibration means the act of adjusting by comparison with a known standard the accuracy of a measuring instrument 3. Thermometers that have been adjusted for 3 consecutive months will be replaced.

Temperature is often the parameter of interest when monitoring a critical control point ccp. An ice water bath and a boiling water bath. 5 haccp checklists. Every organization has certain monitoring procedures outlined in their haccp plan.

Record the results using actual values on the thermometer calibration log along with the date and initials of the person performing the calibration procedure. Thermometer calibration reduced oxygen packaging rop 1. To assure that a temperature dependant process is under control a calibrated thermometer must be used to record temperatures. If a cooler thermometer cannot be calibrated it must be verified as accurate by comparison to a calibrated thermometer.

Thermometer s shall be calibrated or verified accurate quarterly not to exceed 90 days. Any calibration that is performed on your food thermometers should be recorded. Records should be legible and include the food thermometer identification result of testing and the person or company who undertook the test. The following logs are popular among safesite users but you may need to source or create the checklist templates that apply to your system.

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. Chap 10 principle 6.