How to determine tolerance
How do I determine what my tolerance should be when doing the daily thermometer calibrations before I do a correct action.
Example....In boiling water if my thermometer reads 100.6 C.....is this out of tolerance?
At what point do I re calibrate.... 1 degree...0.5 degrees?
What is a common tolerance for a CCP thermometer in food processing?
As a general rule of thumb +/- 1C or 2F degrees, anything more than that it needs to be recalibrated
BUT that depends heavily on your process and what you require, sometimes you need to be more accurate
Is there a rule of thumb for the final product scale...Our pack sizes vary from 5 lb pack to 30 lb's. I would guess the tolerance would be a little higher for larger pack sizes than the smaller ones. Is there a formula I could follow.
What is the tolerance on the probe manufacturer's specification? Last time I wrote an SOP for checking probes, I wrote in the mfg's tolerance for the program and the form we created to check (they're usually around +/- 2F). Also had to take into account elevation of our facility, because at 4,300 feet, science tells us that water will boil at 204F instead of the 212F we read in textbooks due to pressure at this elevation. I did a validation to show indeed our water is boiling at 204F, so acceptable test of the probe was 202-206F, and if the probe was found outside of that range, then it was to be replaced.
Is there a rule of thumb for the final product scale...Our pack sizes vary from 5 lb pack to 30 lb's. I would guess the tolerance would be a little higher for larger pack sizes than the smaller ones. Is there a formula I could follow.
Yes, you need to consult weights and measures Canada to determine what the acceptable variance is for each pack size and then ensure your scale(s) is/are capable of that
https://ised-isde.ca...ty-declarations