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Thermometer Calibration Log Instructions: Check and calibrate all bimetallic stemmed (instant read) thermometers in this facility every two weeks and any time a thermometer is dropped or bumped. Food

How to fill out haccp11formrmometercalibrationlog082013doc - kn-eat

How to fill out haccp11formrmometercalibrationlog082013doc - kn-eat:

1. Start by entering the date and time of the calibration in the designated space.
2. Record the name or identification number of the thermometer that is being calibrated.
3. Write down the temperature that the thermometer should read at a specific point, which is usually at 0°C or 32°F for the ice point calibration.
4. Insert the actual temperature that the thermometer reads at the specified point.
5. Calculate the difference between the expected temperature and the actual temperature and record it in the next column.
6. Repeat the process for the boiling point calibration, where you need to enter the expected temperature (usually 100°C or 212°F) and the actual temperature reading.
7. Finally, sign and date the log, indicating that the calibration has been completed accurately.

Who needs haccp11formrmometercalibrationlog082013doc - kn-eat:

The HACCP - Hazard Analysis and Critical Control Point - form for thermometer calibration log can be beneficial for various individuals or entities, including:

1. Food establishments, such as restaurants, cafes, and food processing plants, to ensure the accuracy of temperature measurements in food preparation and storage.
2. Food safety inspectors or auditors who may require this documentation to verify compliance with food safety regulations.
3. Quality control personnel who need to monitor and maintain the accuracy of thermometers used in a manufacturing or laboratory setting.
4. Anyone involved in food safety management, such as HACCP coordinators or supervisors, who need to document and track thermometer calibration as part of their food safety program.

In conclusion, the haccp11formrmometercalibrationlog082013doc - kn-eat provides a standardized format for recording thermometer calibration, ensuring accurate temperature measurements in various food-related settings.

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What is haccp11formrmometercalibrationlog082013doc - kn-eat?

haccp11formrmometercalibrationlog082013doc - kn-eat is a document used for recording thermometer calibration logs for food safety compliance purposes.

Who is required to file haccp11formrmometercalibrationlog082013doc - kn-eat?

Food establishments and businesses in the food industry are required to file haccp11formrmometercalibrationlog082013doc - kn-eat.

How to fill out haccp11formrmometercalibrationlog082013doc - kn-eat?

Haccp11formrmometercalibrationlog082013doc - kn-eat should be filled out by recording the date, time, thermometer readings, and any relevant notes about calibration procedures.

What is the purpose of haccp11formrmometercalibrationlog082013doc - kn-eat?

The purpose of haccp11formrmometercalibrationlog082013doc - kn-eat is to ensure the accuracy and reliability of thermometers used in food handling and storage.

What information must be reported on haccp11formrmometercalibrationlog082013doc - kn-eat?

The information to be reported on haccp11formrmometercalibrationlog082013doc - kn-eat includes date, time, thermometer readings, and any notes on calibration procedures.