Good morning. We do daily temperature checks in our bakery to make sure product has hit proper temps for kill step. How often would it be suggested that we check the accuracy of our digital thermometer using ice water method.? Is it required daily or can we set up a schedule of maybe once per week? Are there any requirements per SQF?
Thanks in advance
Is this a CCP in yr hazard plan ? (validated "Kill" steps invariably are in mine). This IMO would necessitate every batch being "monitored".
I doubt that calibration at ice point is appropriate for your process.
I agree with post3 in respect to frequency. IMEX of cooking seafood where the thermometer was built in I checked it against a master thermometer initially daily then after a period of few months switched to weekly.