1.10 Equipment Calibration Procedures

All equipment used for measuring and monitoring processes related to food safety  shall be calibrated at least once annually to ensure it is properly functioning. 

Thermometers

The ice method should be used to calibrate thermometers with probes. Done by General Manager or packinghouse assistant.

1                Fill a cup with ice, and add clean tap water and still ice water.

2                Put thermometer stem into the ice water and wait 30 seconds or until the temperature reading stays the same

3                Adjust the thermometer so that it reads 32’F or 0’C .

4                The newly calibrated thermometer can be used to calibrate digital thermometers

5        An acceptable range of deviation should not be more than 2 degrees more or less.

6.     Calibration is logged on Appendix Y. Calibration Log. 

Hygiena ATP Reader

Upon first use, CalCheck positive and negative measurements must be recorded in Appendix Y to serve as a reference for future calibration checks.

Negative Check:

1. Taking care not to press the button on the cap, insert CalCheck into luminometer and close lid.

2. Press “OK” to initiate the measurement.

3. A negative measurement should be between 0-4. 

Positive Check:

1. Insert CalCheck into a luminometer. Press Button on CalCheck cap to turn the device on. The button will glow green to confirm the activity. (If button glows red or remains dark, the battery should be replaced (Please see “How to change Battery” in Hygiena Help)

2. Close lid and press “OK” to initiate the measurement.

3. A positive measurement should be between 40-80. 

Calibration is logged on Appendix Y. Calibration Log.