Transcription of Thermometer Calibration Guide
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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.
temperature of a cooked uncured turkey roll at the end of thermal processing, then a target tempera-ture of 160°F (71°C) should be used for the reference temperature. 2. Once the distilled water has reached the reference temperature, place the thermometer to be calibrated in the hot water bath. Immerse the stem to a minimum depth of 21⁄ 2 ...
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