Temperature is a critical measurement for ensuring the safety and quality of many products. Whether monitoring temperature at the point of goods in, throughout production, final product storage or during distribution, thermometer calibration is essential.
The food industry, in particular, is very aware of the critical nature of processing temperatures as part of their HACCP procedures. The importance of thermometer calibration is not just a food safety issue, but also an economic consideration, as thermometer accuracy can affect both quality and productivity.
It is recommended that thermometers and temperature monitoring equipment be calibrated regularly. New equipment should be checked for accuracy upon receipt and before being put into service. 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 the discretion of the user, 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.
Depending on the instrument and its intended temperature and use, an iced water and boiling water method can be used for checking the accuracy of a thermometer and probe.
When used properly and in conjunction with a Reference thermometer, this offers a cost-effective method of calibration and verification.
A Reference thermometer is a particularly important instrument for checking the calibration of other thermometers and probes.
However, it is of paramount importance that this instrument is kept for the sole purpose of verifying the accuracy of thermometers and temperature probes and has a current UKAS Certificate of Calibration.
UKAS Certificates of Calibration
Some Thermometers available on out site come with free traceable calibration certificates (BRC standards require calibration of all measuring and monitoring devices to be traceable back to a nationally recognised standard). Each UKAS Certificate of Calibration indicates deviations from standards at five temperature check points.