SOP For Calibration of Thermometer

SOP for Calibration of Thermometer and Temperature Measurement
Processor or Designee will calibrate the thermometers prior to use by using the
specifications of the manufacture of the equipment (this will vary) or the following
procedures will be implemented.
Each thermometer will be assigned an ID number.
Thermometers intended for measuring higher temperature items such as
coo!ed product will be calibrated in hot water while those used for measuring
lower temperatures will be calibrated in ice water.
"ll thermometers will be calibrated within # $ % &.
Thermometers in use will be chec!ed against a certified thermometer during
calibration if available. 'therwise all thermometers will be calibrated either
against each other or against a thermometer that is used only during
calibration. These methods would require a minimum of three thermometers for
accuracy.
Dial thermometers will not be calibrated on both the high and low ends of the
range indicated on the dial.
(alibration in ice water)
*. "dd crushed ice and distilled water to a clean container to form a watery
slush.
$. Place thermometer probe into slush for at least one minute ta!ing care to
not let the probe contact the container.
+. If the thermometer does not read between +, and +-% &. ad.ust to +$% &.
/onad.ustable thermometers will be removed from use until they have been
professionally serviced. Thermometers that have been ad.usted for +
consecutive months will be replaced.
11/16/12 version; supersedes previous versions
-. 0ecord the results using actual values on the thermometer calibration log
along with the date and initials of the person performing the calibration
procedure.
(alibration in hot water)
*. 1eat a clean container of water to a temperature range that is used for
coo!ed product. 0unning clean water through the coffee ma!er gives a water
temperature of appro2imately *-3 degrees &. "nother option is to bring a clean
container of water to a rolling boil.
$. Place the thermometer probe into the hot water along with the certified
thermometer and4or reference thermometer for at least one minute ta!ing
care not to let the probe contact the container.
+. If the test thermometer does not read within # $ % & of the reference
thermometer ad.ust accordingly. /onad.ustable thermometers will be removed
from use until they have been professionally serviced. Thermometers that have
been ad.usted for + consecutive months will be replaced.
-. 0ecord the results using actual values on the thermometer calibration log
along with the date and initials of the person performing the calibration
procedure.
Thermometers that cannot be easily calibrated through direct immersion in
either ice water or hot water can be calibrated by comparing readings with
another calibrated thermometer. Thermometers that may be calibrated in this
way include smo!ehouse probes and room temperature thermometers. 5hen
doing this a recently calibrated thermometer will be used as the reference.
0oom temperature thermometers that are outside the # $% & range will be
replaced. 6mo!ehouse probes that are outside the # $% & range will be
professionally serviced. 0esults will be recorded using actual values on the
thermometer calibration log along with the date and initials of the person
performing the calibration procedure.
Thermometers will be calibrated at a frequency dependent on production
volumes and use of monitoring ((P values or 6'P values. "ny thermometer that
has been dropped or abused will be ta!en out of service until it has been
recalibrated. "ny 7loose8 thermometers or thermometers that have been out of
calibration for + consecutive months shall be disposed of.
Temperature 9easurement Procedures
5hen performing the monitoring procedure for a ((P a calibrated thermometer will
be used in pieces of product in various areas of the storage area. &or instance when
monitoring the final internal temperature of a batch of brea!fast sausage patties a
temperature reading will be ta!en from a piece in the middle of the storage shelf or
lug as well as one from the top and one from the bottom. Depending on where the 7hot
spots8 may be in a particular storage area product temperatures may also be ta!en
from the front and rear of a shelf or lug. The 1"((P plan section on monitoring may
indicate that all monitored product temperatures will be recorded or .ust the highest
temperature of the specified number of pieces monitored will be recorded. The
number of pieces for which temperature will be measured depends on the product and
the storage or processing area and will be indicated in the 1"((P plan section on
monitoring. "ctual values will be documented on the official 1"((P record along with
the monitor:s initials the date and the time the procedure was performed.

SOP For Calibration of Thermometer

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SOP for Calibration of Thermometer and Temperature Measurement

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