Dear Anish, to the club.
I dont have any experience about dairy industries, but some members here are well-known experts on this area.
In ISO 22k, it said that "The measuring equipments and methods used shall be calibrated or verified at specified intervals, or prior to use, against measurement standards..."
So, the key is the specified and determined intervals. The FDA mentioned on one of their guidance-its talkin bout seafood but I guess technically its the same:
optimal calibration frequency is dependent upon the type, condition, and past performance of the monitoring instrument
So I guess you need to consider all of them, before determine your calibration interval. The rest of it can be seen down here:
http://seafoodhaccp....le_pdf/Ch17.pdfOn the other hand, The Canadian Food Inspection Agency set this thing more clearly:
The thermometer shall be accurate to within +/- 0.25°C (0.5°F) throughout the specified scale range and shall be calibrated upon installation and at least every 6 months thereafter using a thermometer of known accuracy.
I took it from their Dairy Establishment Inspection
Manual, and here is the link (in 1.12.03.03 section):
http://www.inspectio...man/ch12e.shtmlHope they might help you out.
Regards,
Arya
Edited by a_andhika, 02 November 2009 - 11:21 AM.