Thermometer Calibration Guide

← Back to document page

1ThermometerCalibration GuideNancy C. Flores, Boyle, ,Associate ProfessorKansas State UniversityAgricultural Experiment Station andCooperative Extension ServiceTemperature is a critical measurement for ensuring the safetyand quality of many food products. There are a variety of commer-cial temperature monitoring devices available. Whether monitor-ing temperatures at receiving, throughout production or finalproduct storage and distribution, Thermometer Calibration isessential. The validation, verification reassessment section of theHazard Analysis and Critical Control Point (HACCP) system statedin the Code of Federal Regulations (9CFR 3 ) specifies thatinstruments used for monitoring critical control points must becalibrated. The food industry is keenly aware of the critical natureof processing temperature requirements.

temperature monitoring instruments: bi-metal coil thermometer, thermocouple thermometer, and ther-mistor thermometer. Calibration of non-product contact thermometers such as Resistance Temperature Detector (RTD), oven temperature recording devices and infrared thermometers are also described. A major consideration when using any thermometer is the

  Resistance, Temperatures, Detectors, Resistance temperature detectors