Calibration procedure: Resources to be calibrated

Hereby a

The resources on which the measurement has a direct effect:

  • Food ;
  • Cooling;
  • Filling volumes;
  • End weights;
  • Invoices;
  • Quality.

In an overview, the following are collected:

  • The resources to be calibrated;
  • The last calibration date;
  • Identification number;
  • Next calibration date;
  • of unauthorized use, in this adjustment.
  • Protection against damage, infraction, and misuse.

This also includes recording of possible :

  • Loss;
  • Defects;
  • Replacement.

Corrective measures:

The uncertainty of the calibration must be included in the of the critical . In other words, forms must be adapted to this uncertainty. As an example, if a core must be a minimum of 68°C and the deviation is 1°C, then the control form must assume at least 69°C.

Where it seems the instrument is not functional or is operating outside of normal parameters, it must be repaired or replaced.

Until this time the appliance should not be used.

All taken are recorded.

The products which are measured between the last good measurement and the observation of the deviation are blocked and measured again. If the products have been delivered then, depending on the instrument, assess whether a is necessary.

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