Calibration of instruments for a process manufacturer should be commonplace. The instruments used daily are relied upon to give up-to-date and accurate information. Calibrating instruments – typically every six months – ensures that the data stays exact. Especially in the food and beverage industry where safety to the consumer is crucial, having a regular calibration schedule guarantees that instruments such as thermometers, pH meters and scales are working properly.
Food and beverage manufacturing is a highly regulated industry, and for good reason. The Food and Drug Administration requires food safety instruments to be recorded for every calibration cycle. Each piece should be separately identified in calibration records with serial numbers or agency equipment numbers. They expect that each item be calibrated up to the manufacturer’s recommendation, which is at least every six months but usually more often. Watch the video below to learn more about calibration in the food and beverage industry.
Read more about the importance of calibration in the food and beverage industry here.
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