Calibration Equipment

The safety and quality of many products is often dependent on temperature. Whether monitoring temperature at the point of goods in, during production, final product storage or during distribution, thermometer calibration is important.
The food industry, in particular, is very aware of the critical nature of processing temperatures governed by their HACCP procedures. The importance of thermometer calibration is not only a food safety issue, but also a financial consideration, as thermometer accuracy can affect both quality and productivity.
It is recommended that thermometers and temperature monitoring equipment be calibrated at regular intervals. New equipment should be checked for accuracy upon receipt and before being put into operation. Thermometers that are in constant use and used in critical areas should be calibrated more regularly. The definition of a regular calibration check is very much at situation dependent, for example, a food processing company may well decide to check thermometers daily before use, whereas a restaurant may decide that once a week is adequate.