The FSMS Calibration Database Template should be used as a guide by the The Quality Assurance Department to retain calibration records for the period required by law. Calibration records should be maintained in a secure file or Food Safety Calibration Database. Calibration may be performed in-house or contracted out to a third party that has been evaluated to ensure that it complies with or exceeds the requirements set forth in ANSI/NCSL Z540. Standards used to calibrate equipment must be traceable to the National Institute of Standards and Technology (NIST) or other recognized national or international standards. If no such standards exist, the basis used for calibration of verification should be recorded.
Specific written calibration instructions are used for each piece of equipment or family of equipment. Procedure should include the following requirements as appropriate for the device:
If in-house standards are used by a contractor to calibrate device-related measuring equipment, these standards must be documented, used, and maintained the same as other standards. The Quality Assurance Manager should periodically review FS1140-1 CALIBRATION RECORDS, FS1140-2 CALIBRATION DATABASE, and other information pertinent to the calibration process and report its findings and observations to Food Safety Management for review. Such reviews should occur annually, at a minimum. Food Safety and the Quality Assurance Manager should review the process to determine if is being properly implemented and continues to meet requirements.
Format: Microsoft Word 2013 (.docx)
Manual: ISO 22000
Procedure: FSMS Control of Monitoring Measuring Procedure FDS1140