Centro de Mando de Inocuidad Alimentaria 11 elementos
Thermometer & Scale Calibration Checklist
Esta lista de verificación está en inglés.
Verify that measuring and monitoring instruments used for food safety decisions are calibrated, accurate, and documented.
21 CFR 117FDA Food Code
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Instrument Inventory
- Is a list maintained of all instruments used to monitor or verify food safety controls (thermometers, probes, scales, pH meters)? *
- Is each instrument uniquely identified and assigned a calibration frequency? *
- Is each instrument suitable for its intended range and accuracy requirement?
Calibration Procedure
- Are instruments calibrated against a reference standard traceable to a recognized standard (e.g., NIST)? *
- Are thermometers verified using ice-point (32°F) and/or boiling-point methods at the defined frequency? *
- Are scales checked with certified test weights across the working range? *
- Measured ice-point reading (°F)
Records and Out-of-Calibration Response
- Are calibration results recorded, including as-found and as-left readings, tolerance, and technician? *
- Is there a documented procedure to evaluate product affected since the last good calibration when an instrument is found out of tolerance? *
- Are out-of-calibration instruments tagged and removed from service until corrected? *
- Date of last calibration
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