Thermometer Calibration Guide

1 ThermometerCalibration 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 (9 CFR 3 ) specifies thatinstruments used for monitoring critical control points must becalibrated. The food industry is keenly aware of the critical natureof processing temperature requirements. Instrument Calibration isnot only a food safety issue, but also an economic considerationsince accuracy of temperature monitoring devices also affectsproduct National Institute ofStandards and Technology(NIST) is an agency withinthe U.

thermometer calibration log. 6. Once a bi-metal coil thermometer has been cali-brated for high temperature use, label the thermom-eter for use in this temperature range. This can be done by electroplating or etching the thermometer on the back of the faceplate with a number or letter indicating the temperature range of its intended use.

Loading..

Tags:

  Calibration, Tree, Thermometer, Metrohm, Thermometer calibration, Thermometer calibration log, Thermom eter

Information

Related search queries