Adequate equipment calibration plays an important role in food safety when food is handled and produced. Calibration ensures that equipment monitors a food process accurately and consistently, and controls physical, chemical or biological hazards in the food operation.

All measuring and monitoring devices used in a food processing plant should be Calibrated at scheduled intervals, Identified with an approved identification record/ mark after calibration. Protected from adjustments that may invalidate the calibration used and calibrated under suitable environmental conditions, handled and stored cautiously to protect against deterioration & Calibrated by trained employees, using manufacturer’s specifications to ensure accuracy

Common equipment needing calibration includes:
• Magnets and Metal Detector
• Temperature Measuring Devices
• Scales
• Water Activity Meters (aw)
• pH Meters
• Other Instrumentation