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Thermometer Calibration

This standard operating procedure outlines the calibration of thermometers using ice water and boiling water methods. Thermometers are calibrated weekly by submerging them in an ice water bath containing crushed ice and water, which should read 0°C, and a boiling water bath, which should read 100°C. If a thermometer does not read within 1°C of the standard temperatures, its nut is adjusted until the correct reading is achieved. Any thermometers outside of this 1°C range require corrective action.

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2K views

Thermometer Calibration

This standard operating procedure outlines the calibration of thermometers using ice water and boiling water methods. Thermometers are calibrated weekly by submerging them in an ice water bath containing crushed ice and water, which should read 0°C, and a boiling water bath, which should read 100°C. If a thermometer does not read within 1°C of the standard temperatures, its nut is adjusted until the correct reading is achieved. Any thermometers outside of this 1°C range require corrective action.

Uploaded by

Etta Jenee
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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STANDARD OPERATING PROCEDURE

SUBJECT: Calibration of Thermometers DOCUMENT:

REVISION NUMBER: DATE: November 28, 2007 WRITTEN BY: APPROVED BY:
New

PURPOSE: To calibrate thermometers by ice water and boiling water


methods.

RESPONSIBILITY: HACCP Coordinator and/or alternative

EQUIPMENT: Reference Thermometer, containers, wrench or pliers, deep


sauce pen or stock pot, potholders

FORM: Thermometer Calibration Log

FREQUENCY: Weekly

PROCEDURE:

Ice Water Method (Refer To Fig.):

1. Fill container with crushed ice.


2. Add cold water to within 1 inch of top of container.
3. Stir mixture well and then let it sit for one minute.
4. Place reference thermometer(HACCP) in container so that the sensing
area of stem or probe is completely submerged.
5. Do Not let the thermometer stem/probe touch sides or bottom of
container.
6. Let the thermometer stay in the ice water for 30 seconds or until the dial
stops moving.
7. Place the thermometer to be calibrated and if it does not read 0˚C.
(32˚F.) then adjust nut and rotate until the thermometer dial reads 0˚C.
(32˚F.) while in ice water.
8. Repeat process with each thermometer

Corrective action:

Corrective action will be taken if there is a deviation of ± 1˚C

434452398.doc Page 1 of 2
Boiling Water Method (Refer To Fig):

1. Fill the saucepan or stockpot with water and bring water to a rolling
boil.
2. Place reference thermometer (HACCP) in container so that the sensing
area of stem or probe is completely submerged.
3. Do Not let the thermometer stem/probe touch sides or bottom of
container.
4. Let thermometer stay in the boiling water for 30 seconds or until the
dial stops moving.

Note: Take safety precautions by properly using pot holders with boiling
water and being careful not to let steam come in contact with body.

5. Place the thermometer to be calibrated and if it does not read 100˚C.


(212˚F.) then adjust nut and rotate until the thermometer dial
reads100˚C. (212˚F.) while in boiling water.
6. Repeat the process with each thermometer.

Corrective action:

Corrective action will be taken if there is a deviation of ± 1˚C

434452398.doc Page 2 of 2

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