Description
This NMKL Procedure for control and internal calibration of thermometers and temperature control in microbiological laboratories a re based on national and international recommendations and the experience gained from control and calibration of thermometers in Nordic food laboratories. In addition, this procedure provides a practical guide for the daily temperature control to a microbiolog y laboratory. The procedure: • is intended for food laboratories of all sizes • is a general procedure, which can be adapted to the specific needs of the individual laboratory • clarifies the terminologies around the control and calibration of thermometers • gives practical instructions on how to carry out relevant documentation on functional control, internal and traceable calibration, and • provides practical guidance for temperature control in a microbiology laboratory Control and internal calibration of thermometers and temperature control on microbiological laboratories.
This procedure includes revised material from the withdrawn NMKL procedures No. 2 (1995) “Function control and internal calibration of thermometers” and No. 15 (2005) “Temperature control in microbiological laboratories”.