Thermometer calibration: single or three points?

So I would really appreciate to hear your opinions about this doubt:

We need to monitor our ovens. We are going to have a CFIA inspection (aimed to intercontinental export), and they said they care a lot about the efficiency of the ovens monitoring system.

We need to calibrate the sensors that measure the temperature of the ovens.

There are 2 options:

• Single point calibration: 99 USD

• Three points calibration: 156 USD

Do you think CFIA is going to accept a 1 point calibration certificate?

Furthermore, we are SQF level 2.

Do you think in the next audit the auditor will accept a 1 point calibration?

What if we calibrate the sensor only at 1 point, and we establish the point of our interest, the minimum temperature we want to achieve, which is 165 °F. We don't care about other temperatures, as long as we can be sure that the oven hit that temperature. Would this be acceptable?

Thank you very much everyone, craving your opionions!   :spoton:

As long as you document the reasons for the choice (and include your risk assessment), I see no problems. If you only care about reaching one specific temperature, you only need to have your sensor to be accurate at that temperature.

However, I expect that the auditor would want a 3 point calibration.

Thank you Jim!!

They certainly won't like it if the 1-point is at ice temperature.

Calibration at working temperature is ideal IMO,  = no risk

But it rather limits yr use of the oven, eg if it runs at 160degF

Hello Nico,

We are using BRC standard and govt agency (BFAR) for HACCP audit. If you have critical limit on your temp monitoring, they will require you a 3-point calibration. Cost is not acceptable for an excuse for auditors when complying a food safety issue.

regards,

redfox

Thank you very much Redfox and Charles!!!! :)