Instrument Calibration

Hello everyone,

 

Merry Christmas and a Happy New Year!!!

 

I would like to ask if anyone here has the calibration procedure of the following:

 

1. Thermometer

    a. Hot

    b. Cold

 

2. Weighing Scale (top loading)

 

3. Caliper

 

3. Micrometer

 

Hoping for your help.

 

 

regards,

redfox

    

Hi redfox,

 

Two comments -

 

(a) The options will depend on the "status" of the instruments, ie whether they are intended to be (i) "master" instruments or (ii) sub-master. For (i) external calibration will likely be required.

 

(b) The options may depend on the intended use, for example (i) whether monitoring a CCP. (ii) whether to be used at temperatures near 0degC or 100degC.

Hello Charles,

 

Thank you for the reply.

 

These measuring measuring devices will be used in our CCPs excluding the weighing scale. Thermometer will be used on cold temp (0-10 C) and hot temp (85-88 C). Caliper and micrometer will be used on our seaming step which is also a CCP.

 

regards,

redfox

the caliper and micrometer.. the best is buy calibrated.. calibration usually spans 2 years and you are covered- usually with steady temperature these do not usually have variation so usually auditors do not really look much at length where ruler is used or time.. these usually are steady.
the hot/ cold thermometer let me see if i still have it..

i ended up buying a calibrated heating block to do the upper temps and use 1ce/water mixture for the 0.. But, you might still need to do one / year external calibration to tie this to your national standards

Hi redfox,

 

To clarify the reason for my previous queries and additionally provide some (thermometer) Procedures can see these short threads/post respectively -

 

http://www.ifsqn.com...ter/#entry79224

(with attachments)

 

http://www.ifsqn.com...cord-templates/

 

http://www.ifsqn.com...ence-equipment/

 

The same kinds of detail will also apply to the "scale" although in a rather different way but probably (much) less so to the caliper/micrometer.

 

Basically the options depend on what you are using the equipment for/related requirements (eg accuracy) and whether the equipment has to comply with any other requirements, eg FS Standard/certificated calibration.

 

PS - If yr accuracy/other requirements allow, a thermocouple calibrated using ice / steam may be adequate for 0-10degC and 85-100degC. As noted above, it all depends. If thermometer is used for the cooking temperature CCP control of some raw item, such an internal calibration may not be FS adequate unless you can validate the "zigzag" with a "master" thermometer (some in-built thermometers are either self-calibratable or sufficiently high grade so as to well maintain their calibration on validation)(IIRC canning retorts have specific demands for a Hg-thermometer)

 

PPS - Happy Xmas & New Year !

Thank you all guys....it really helps me.

 

 

regards,

redfox