8 replies to this topic

[DrJones2112]

we currently use a hand held thermometer to test internal temperature of our product during the cooking process.  The thermometer is calibrated annually, but we want to add a verification step daily to the procedure.  It should be noted our product is cooked at high temperature.  

 

What would be the best way to verify the thermometer on a daily basis?

 

Thanks in advance 

[mgourley]

Immerse at least the first two inches of the probe in boiling water.

Wait until the temperature reading stabilizes.

Reading should be 100 C +/- 1 C (assuming you are not at high altitude).

 

Marshall

[DrJones2112]

That was the idea we were running with but wanted to consult with a larger audience to see what methods were used. 

 

Thanks!

[Mulan1010]

We purchased a couple of reference thermometers and we verify the readings of the thermometers we use daily against one of them in a ice bath and/or hot bath depending on what the thermometer is to be used for.  We send the reference thermometer out annually for calibration and certification to NIST Standards.  Our daily thermometers must be within their specs of the reference thermometer reading.  

[Scampi]

I've always used Marshalls example for in house verification

 

Easy Peasey

[Charles.C]

You may in the near future have to sort out the differences between the meaning of the terminologies validation/verification/calibration.

 

It may also depend on whether yr thermometer is required to have a traceable calibration.

[sqflady]

You may also want to make note of what temperature you are typically checking with the thermometer.  For our products, we require temperature > 160* as our CCP.  We have a drywell calibrator that measures at 160 degrees.  

[aaallen]

You may in the near future have to sort out the differences between the meaning of the terminologies validation/verification/calibration.

 

It may also depend on whether yr thermometer is required to have a traceable calibration.

 

Charles,

 

Your answer brought up a question for me.

 

We manufacture dry powders and have to annually buy timers, temperature/humidity detectors, and thermometers as the requirement for having all measure devices calibrated annually. This is cheaper than having them calibrated. Since none of these devices are linked to a CCP or even a PCP, are we required to have them calibrated? 

 

The timer is used for 15 min timing of v-blender, the thermometer for the temperature of three compartment sink, even though we use a last step chlorine sanitizer (not needed to be hot) and have test strips.

 

Thanks!

[Charles.C]

Charles,

 

Your answer brought up a question for me.

 

We manufacture dry powders and have to annually buy timers, temperature/humidity detectors, and thermometers as the requirement for having all measure devices calibrated annually. This is cheaper than having them calibrated. Since none of these devices are linked to a CCP or even a PCP, are we required to have them calibrated? 

 

The timer is used for 15 min timing of v-blender, the thermometer for the temperature of three compartment sink, even though we use a last step chlorine sanitizer (not needed to be hot) and have test strips.

 

Thanks!

 

Hi allen,

 

Some answers from Google -

 

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Purpose of instrument calibration.

 Calibration refers to the act of evaluating and adjusting the precision and accuracy of measurement equipment. Instrument calibration is intended to eliminate or reduce bias in an instrument's readings over a range for all continuous values.

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Why calibration of instruments is important.

The main reasons for calibration are –

1. To ensure the reliability of the instrument, that it can be trusted.
2. To determine the accuracy of the instrument and
3. To ensure the readings are consistent with other measurements

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Calibration may be mandatory due to legal or FS/Q Standard Requirements eg  –

 

Organisations certified to ISO 9001 are required to calibrate all their measuring equipment used to verify or control quality, and all such calibrations are required to be traceable to national or international standards (ISO 9001 1994 section 4.11, ISO 9001 2000 section 7.6).

 

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The topic also relates to the use of master reference instruments and sub-master units.