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Thermometer & Scale Calibration Checklist

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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?

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)

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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