Cocoa bean roaster thermometer calibration
Hi there IFSQN members,
New to the forum. Based in tropical Vanuatu and advising a small chocolate factory to gain HACCP certification.
We have a Besca roaster with a digital temperature gauge but unsure how to calibrate it. Owner manual nowhere to be found.
Have been unable to contact the manufacturer which is based in Turkey.
Hope someone can help.
Thank you,
Dion
Hi there IFSQN members,
New to the forum. Based in tropical Vanuatu and advising a small chocolate factory to gain HACCP certification.
We have a Besca roaster with a digital temperature gauge but unsure how to calibrate it. Owner manual nowhere to be found.
Have been unable to contact the manufacturer which is based in Turkey.
Hope someone can help.
Thank you,
Dion
Hi Dion,
i assume this is a thermocouple instrument.
The HACCP calibration requirements possibly depend on (a) what temperature range you are using for roasting since the calibration should specifically include this part of the temperature scale and (b) the specific (documented) calibration requirements of yr intended HACCP Standard.
The most common requirement involves obtaining a documented "certification" of the error in the readout of yr existng unit together with a statistical evaluation of the instrument's accuracy. Examples have been posted on this forum.
Often there are 3 possible responses -
(1) Send the probe / display to an external lab for calibration (at appropriate selected temperatures). The lab will then provide a detailed calibration certificate based on a comparison of yr instruments output with data from their standard reference units (traceable to an appropriate source like NIST).
(2) Obtain your own appropriate, documented (ie having an appropriate calibration certificate), pre-calibrated, master thermometer which can be used on-site as a (mobile) reference to calibrate yr existing gauge at relevant temperature points.
(3) Observe the readings on yr existing unit at accessible, standard, calibration points of which the 2 usual available choices are melting ice (~0.0 degC) and boiling water (~100degC). Detailed Procedures for these 2 options are readily available in the Literature and are (somewhere) also posted on this forum as downloadable files.
Methods (1,2) are appropriate if a fully documented calibration is required for the specific HACCP standard involved.
Method (3) may be acceptable if yr roasting temperature is close to 100degC and a fully documented calibration as per (1,2) is not required.
Hi Charles,
Thanks for your response.
It is the basic Codex HACCP standard so under CAC/RCP 1-1969, section 4.3.2 it states;
These requirements are intended to ensure that:
• harmful or undesirable micro-organisms or their toxins are eliminated or reduced to safe levels or their survival and growth are effectively controlled;
• where appropriate, critical limits established in HACCP-based plans can be monitored; and
• temperatures and other conditions necessary to food safety and suitability can be rapidly achieved and maintained.
Hi Charles,
Thanks for your response.
It is the basic Codex HACCP standard so under CAC/RCP 1-1969, section 4.3.2 it states;
These requirements are intended to ensure that:
• harmful or undesirable micro-organisms or their toxins are eliminated or reduced to safe levels or their survival and growth are effectively controlled;
• where appropriate, critical limits established in HACCP-based plans can be monitored; and
• temperatures and other conditions necessary to food safety and suitability can be rapidly achieved and maintained.
If we were to get a calibrated temperature probe and verify that the roaster is reading the 115 degrees celcius we have as a critical limit, would the auditor accept that as a form of calibration?Regards,Dion
Hi Dion,
I anticipate that an auditor for a GFSI-recognised FS Standard (this is not Codex) will minimally require to see either (1) or (2) in previous Post. Other FS Standards may have different requirements..
Calibrated thermometers are required to validate Critical Temperature Limits.