Transcription of SOP for Calibration of Thermometer
1 09/12/2008 Version; Supersedes all other versionsSOP for Calibration of ThermometerProcessor or Designee will calibrate the thermometers prior to use by using thespecifications of the manufacture of the equipment (this will vary) or the followingprocedures will be Thermometer will be assigned an ID intended for measuring higher temperature items, such as cookedproduct, will be calibrated in hot water, while those used for taking lowertemperatures will be calibrated in ice water. All thermometers will be calibratedwithin + or 2 degrees in use will be checked against a certified Thermometer duringcalibration, if available. Otherwise, all thermometers will be calibrated either againsteach other, or against a Thermometer that is used only during Calibration . Thesemethods would require a minimum of three thermometers for accuracy. Dialthermometers will not be calibrated on both the high and low ends on the range it isintended to read to assure in ice crushed ice and distilled water to a clean container to form a Thermometer probe into slush for at least one minute, taking care to notlet the probe contact the the Thermometer does not read between 30 degrees and 34 degrees F.
2 ,adjust to 32 degrees. Nonadjustable thermometers will be removed from useuntil they have been professionally serviced. Thermometers that have beenadjusted for 3 consecutive months will be the results, using actual values, on the Thermometer Calibration log,along with the date and initials of the person performing the in hot a clean container of water to a temperature range that is used forcooked product. Running clean water through the coffee maker gives a watertemperature of approximately 145 degrees F. Another option is to bring aclean container of water to a rolling the Thermometer probe into the hot water, along with the certifiedthermometer and/or reference Thermometer , for at least one minute, takingcare not to let the probe contact the the test Thermometer does not read within + or 2 degrees of thereference Thermometer , adjust accordingly.
3 Nonadjustable thermometers will09/12/2008 Version; Supersedes all other versionsbe removed from use until they have been professionally that have been adjusted for 3 consecutive months will the results, using actual values, on the Thermometer Calibration log,along with the date and initials of the person performing the that cannot be easily calibrated through direct immersion in eitherice water or hot water can be calibrated by comparing readings with anothercalibrated Thermometer . Thermometers that may be calibrated in this way includesmokehouse probes and room temperature thermometers. When doing this, arecently calibrated Thermometer will be used as the reference. Room temperaturethermometers that are outside the + or 2 degree F. range will be probes that are outside the + or 2 degree F. range will beprofessionally serviced.
4 Results will be recorded, using actual values, on thethermometer Calibration log, along with the date and initials of the personperforming the Calibration will be calibrated at a frequency dependent on production volumes,and use of monitoring CCP values or SOP values. Any Thermometer that has beendropped or abused will be taken out of service until it has been recalibrated. Any loose thermometers, or thermometers that have been out of Calibration for 3consecutive months, shall be disposed Version; Supersedes all other versions09/12/2008 Version; Supersedes all other versionsThermometer Calibration LogDateTimeTest #ReferenceTherm. ReadingTest Required(yes/no)CommentsInitialsThermome ters intended for measuring higher temperature items, such as cooked product, will be calibrated in hot water, while thoseused for taking lower temperatures will be calibrated in ice water.
5 All thermometers will be calibrated within + or 2 degrees F.
