The method used to ensure a piece of kit or measuring equipment is working accurately at the range expected of it. For example, if a temperature probe is recording temperature of a chilled and cooked item, it would expected to read the temperature to a bottom limit of -18°C and a top temperature of 100°C, and would be calibrated accordingly to a degree of accuracy of 1°C or 0.5°C. In GFSI, all equipment measuring legality or food safety must be calibrated.
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