In today’s globalized and interconnected food industry, ensuring food safety and maintaining high quality standards are critical imperatives for every food business. Consumers increasingly demand transparency, safety, and quality in the products they purchase....
Other Documentation Needed for Calibration Programs Documented work instructions must be provided for calibrating each instrument. This step must include steps to verify the efficacy of the protocols. Work instructions for calibration must include the following...
The American Society for Quality defines calibration as follows: “The comparison of a measurement instrument or system of unverified accuracy to a measurement instrument or system of known accuracy to detect any variation from the required...
The recorder is not the official monitoring device. A now-defunct business named Castleberry’s had a botulism issue a number of years ago.3,4 Missing temperature monitoring devices on retorts was one of the problems that contributed to the botulism outbreak. In...
The Low-Acid Canned Foods regulation in 21 CFR Part 113.40(a) states the following: (1) Temperature-indicating device. Each retort shall be equipped with at least one temperature indicating device that accurately indicates the temperature during processing. Each...
