Digital Thermometer accuracy checks

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

No requirements in SQF - but you want to consider how much product you're willing to hold/dispose of if you do a check and your thermometer is out of calibration one day.  IME, checks are done once daily or once per shift. 

How confident are you in your current equipmemt? Are you using the same digital thermometer ever since? If yes, do you have history that already failed your test? If yes, then may want to retain. If no, then you may want to reduce.

By the way, what temperature do you check in operation and why ice water? You may have hysteresis in your "operational reading" as you verify in temperature that may not be the same as your operation.

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

 

hi Jonn,

 

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.

I suggest to use probe thermometer to check the temperature of the prodcut, as digital thermometer might give you the surface temperature. 

We use a dry well calibrator set at 165 degrees F to calibrate our thermometers as that is our CCP temp.  

Hello,

 

Calibrate your thermometer on your operating temperature...using cooking oil as heating medium against your primary/secondary standard thermometer.

 

regards,

redfox

I am in a low risk bakery that manufactures mainly artisan bread and buns. Thermometers calibration are verified weekly but it all depends on your product.


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