3
CHECKING THE ACCURACY OF
FOOD TEMPERATURE MEASURING SYSTEMS US-
ING THE KM20REF REFERENCE THERMOMETER
The KM20REF thermometer has been specially confi gured and
calibrated to provide an accurate and convenient method of checking
the calibration of food temperature measuring systems. Each KM20REF
is provided with a UKAS Certifi cate of Calibration from the Comark
UKAS accredited calibration laboratory, which is traceable to NPL
reference standards. This certifi cate defi nes the accuracy of the
KM20REF at designated points.
To maximise the stability of readings from the KM20REF or indeed any
other reference thermometer it is recommended that:-
a) it is only used as a reference thermometer
b)
it is only used in ambient temperatures of +20°C ±5°C
c)
it is protected from extreme temperature changes,
shock and vibration
d)
that only an alkaline battery is used and that this is
replaced after 25 hours of use.
Food temperature measuring systems comprise two parts: the hand-
held meter and the sensor (probe). It is important that the accuracy of
the complete system (meter and probe) is regularly checked against the
reading from a reference thermometer. To maintain traceable records
both the meter and probe should be given unique serial numbers.
To compare the reading from a food thermometer with the reference
thermometer the following procedure may be applied:
Note:
A separate procedure has been devised for National Health
Service catering operations, copies of which are available from Comark
Ltd - Part Number 12442.
Make sure that both the food thermometer and your KM20REF have
both been at ambient temperature (b15°C and +25°C) for at
least one hour.
Take a glass or plastic beaker that can safely hold at least 0.5 litres of
fl uid.
Mix cold water and if needed ice cubes made from tap water to achieve
a mixture of water and/or ice (crushed ice is best) at a degree or so
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