Calibration is the comparison of measurement value between a device under test and a calibrated device according to standard measurement. There are internal calibration and external calibration. Internal calibration is self calibration by devices user while external calibration is to be done by laboratory with ISO 17025 certification.
All measuring devices degrade after a period of time. As the components age, the stability of the devices reduced even though it may appear to be OKAY physically. So, continuing calibration assures the equipment is continually meets the specification as performed during installation.
Measurement readings are important data for QCs to judge if the food processing steps are meeting the requirement of food safety or customers. When the measurement reading is not accurate, QCs might overlooked the problem and ignore the needs to control the process. For instance, if a thermometer showed reading at 3oC each time QC tested sea products, even though the sea product is actually in higher temperature. QCs would thought that the product temperature is OKAY and allow the production continues without initiating any control. This ignorance would result high bacteria load in the sea products. So, QCs need accurate measuring devices so that they could make prompt quality control decision in monitoring food processing.
Food processors should have a calibration program for all the measuring devices. The calibrations are planned and recorded into a calibration schedule. QCs would then initiate the calibration activities according to the schedule. Each internal calibration results should be recorded and the calibration reports (of external calibration) should be kept properly. QAs are responsible to make sure the calibration of all measuring devices is done up-to-date. The examples of measuring devices used in food processing are weighing scales, thermometer, pH meters and Chlorine tester.
Some devices’ accuracy can be adjusted during calibration. In internal calibration, the deviation of the readings are recorded for QCs to add on the deviations into the readings that they tested each time. With that, the reading is more reliable for food safety controls.
Dates and readings in calibration is crucial. QAs should make sure the data is correct and up-to-date so that the document is reliable and to be used as supporting documents.
Jacky Chung
Trainer and Consultant
JACKYZ SOLUTION
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