Food Safety Management System

Procedure
(Based on ISO 22000:2018)

Calibration of Monitoring and

Measuring Equipments

Procedure Number CD-ISO-SOP-104

COPY NUMBER

Document No: CD-SOP-104 Version No.: 2.0

Issued By: Authorized By:
Issue Date: 28/12/2020
Food Safety Team Leader Top Management

Page No. 1
 1.0 Index

Section Section Description Pages

1.0 Index 2
1.1 Ammendment Record Sheet 3
1.2 Procedure for Calibration 5

Document No: CD-SOP-104 Version No.: 2.0

Issued By: Authorized By:
Issue Date: 28/12/2020
Food Safety Team Leader Top Management

Page No. 2
 1.1 Amendment Record Sheet

Serial Para No./Section Changes Reasons for New Revision Date Remarks if
Number Description Incorporated change No. any.
1 Front page and New Standard New 2.0 28.12.2020
Version No. ISO 22000:2018 Standard ISO
22000:2018

Note:

 This Amendment record sheet is filled up whenever changes are made in the Procedure.

Document No: CD-SOP-104 Version No.: 2.0

Issued By: Authorized By:
Issue Date: 28/12/2020
Food Safety Team Leader Top Management

Page No. 3
 Procedure forCalibration
1. PURPOSE

To control, calibrate and maintain inspection, measuring and test equipments.

2. SCOPE

This covers all inspection, measuring and test equipment, which have a bearing on the product
safety.

3. RESPONSIBILITY

Responsibility of this procedure lies with Quality Assurance for measuring devices used in the
organization having bearing on food safety.

4. PROCEDURE

4.1 Monitoring and measurement to be undertaken and devices needed to provide evidence of
conformity of product have been determined.

4.2 Monitoring and measurement carried out are consistent with the monitoring and
measurement requirements. All measuring devices used for measuring a parameter of quality or
of process or related to safety have been identified for calibration. Equipment, which is
indicative in nature, has been excluded. The equipment is calibrated to a higher level of accuracy
at appropriate intervals and is valid for the specific equipment. A calibration schedule is prepared
for each equipment indicating identification number, frequency and location.

4.3 Measuring equipment are calibrated or verified at specified intervals against measurement
standards traceable to international or national measurement standards; where no such standards
exist, the basis used for calibration or verification are recorded. The individual equipment is
provided with calibration status, tags indicating error levels where appropriate.

4.4 Calibrated equipment is safeguarded against unauthorized adjustment that would invalidate
the measurement result. Whenever the equipment is found to be out of calibration, it would be
serviced and calibrated before putting into use again

4.5 Calibrated equipment is protected from damage and deterioration during handling,
maintenance and storage.

Document No: CD-SOP-104 Version No.: 2.0

Issued By: Authorized By:
Issue Date: 28/12/2020
Food Safety Team Leader Top Management

Page No. 4
 4.6 When calibrated equipment is found not to conform to requirements, the previous measuring
results are assessed; record validated and appropriate actions are taken on the equipment and any
product affected.

4.7 When used in monitoring and measurement of specified requirements, the ability of
computer software to satisfy the intended application shall be confirmed. This shall be
undertaken prior to initial use and reconfirmed as necessary.

4.8 Records of the results of calibration are maintained.

5. REFERENCES

Format for preparing calibration schedule

Format for List of Measuring and Monitoring Devices for calibration

6. RECORDS

Calibration schedule.
List of Measuring Devices under calibration.

Document No: CD-SOP-104 Version No.: 2.0

Issued By: Authorized By:
Issue Date: 28/12/2020
Food Safety Team Leader Top Management

Page No. 5