Technical reference
A temperature record makes three claims: the food was in this unit, this unit was read as often as needed, and the instrument was accurate. The register is what makes those claims checkable. Without it, even complete records can't show which equipment was involved or whether it could be trusted.
Measurement error eats into your margin. A thermometer that reads 1 °C high can show a 74 °C core as 75 °C. asks sites to account for uncertainty against , which is one reason many plans set an operating target beyond the limit itself.
Parameters
| Accuracy, Australia | Device accurate to ±1 °C ( cl 22) |
|---|---|
| Calibration, Australia | Recommended at least every 12 months; replace or adjust if correction exceeds 1 °C () |
| Codex catering | Check against a reference before installation and at least annually |
| Accuracy, Malaysia | Temperature devices in chilled and frozen storage accurate to ±1 °C (Food Hygiene Regulations 2009 reg 25) |
| Reference standard | to a national or international standard |
| Out of tolerance | Remove from use; assess food measured since the last good check |
Records that prove it
- Equipment and thermometer list, with identifiers and location
- Readings owed, per unit and measured part
- Limits, with effective dates and approver
- Calibration results and certificates
- Look-back after a failed check
- Repairs, and retirements
CCP or prerequisite?
That depends on the for your process. The number, if it has one, belongs to your plan.