3 replies to this topic

[scott schmidt]

Our facility uses the ice slurry method to calibrate our infrared thermometers. We use a NIST traceable red dye thermometer to verify that the slurry is 32 degrees. My problem here is that the K-State thermometer calibration guide does not support this method. Does anybody know where I can get supporting HACCP documentation to continue using this method. The alternative would be to purchase a black body machine but they are very expensive. I chose the infrared thermometers to take external temperatures as our facility processing all raw products. Can anybody help?

[SQFconsultant]

Hi Scott,

 

This may seem what a simple minded solution - but it worked recently for one of our clients.

 

Contact the food safety division (if they have one) of the manufacturer of your infrared thermometers and put this question to them - they should be able to provide what you need.

[MQA]

Hi Scott,

 

What you may require is a “Comparator Cup”.  

 

The supplier of your infrared thermometer should be able to sell you one of these. 

[Mulan1010]

The company Thermoworks provides instructions on how to verify that your infrared thermometer is reading properly.  http://www.thermowor...ibrate_infrared  They also sell the Comparator Cup and Portable Infrared Calibrator, blackbody target.  We just use the cup method and it seems to have worked for us, but we are just testing for cold temps, not hot.

 

However, I agree with SQF Consultant that it could not hurt to contact the manufacturer and see what information they can provide for you.