Food Equipment Calibration Checklist
Comprehensive calibration verification for food safety monitoring equipment including thermometers, scales, and pH meters.
- Industry: Food Manufacturing/Service
- Frequency: Daily/Weekly/Per schedule
- Estimated Time: 15-20 minutes
- Role: Quality Assurance
- Total Items: 32
- Compliance: HACCP, GFSI Standards, 21 CFR 117
Thermometer Calibration
Temperature measuring devices
- Thermometer ID documented?
- Ice point check (32°F/0°C)?
- Boiling point check (212°F/100°C)?
- Within acceptable tolerance (±2°F)?
- Adjusted if out of tolerance?
Scale Calibration
Weighing devices
- Scale ID documented?
- Calibrated with certified weights?
- Within acceptable tolerance?
pH Meter Calibration
pH measuring devices
- pH meter ID documented?
- Calibrated with buffer solutions?
- Two-point calibration performed?
Documentation
Record keeping
- Calibration results logged?
- Next calibration date documented?
Pre-Inspection Information
Initial inspection details and documentation
- Inspector Name
- Inspection Date
- Location / Kitchen Area
- Inspection Type (Routine/Follow-up/Complaint)
- Previous inspection date and findings reviewed?
Temperature Control & Monitoring
Verify all temperature-sensitive equipment and food items
- Refrigerator temperature at or below 41°F (5°C)?
- Freezer temperature at or below 0°F (-18°C)?
- Hot holding foods at or above 135°F (57°C)?
- Thermometers calibrated and functional?
- Temperature logs current and properly maintained?
Food Handling & Cross-Contamination Prevention
Proper food handling practices and contamination prevention
- Proper handwashing observed (20 seconds, soap)?
- Gloves used properly for ready-to-eat foods?
- Raw and cooked foods properly separated?
- Color-coded cutting boards used correctly?
- Allergen cross-contact controls in place?
Food Storage & Labeling
Proper storage, rotation, and labeling of food items
- FIFO (First In, First Out) rotation followed?
- All items properly date-labeled?
- Food stored 6 inches off floor?
- No expired products in storage?
Related Food & Hospitality Checklists
- Food Traceability Verification Checklist
- Food Warehouse Sanitation Checklist
- Food Contact Surface Testing Checklist
- Food Employee Training Verification Checklist
- Hotel Kitchen Food Safety Checklist
- Ice Machine Sanitation Checklist
- Bar Food Safety Checklist
- Ready-to-Eat Food Preparation Checklist
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Why Use This Food Equipment Calibration Checklist?
This food equipment calibration checklist helps food manufacturing/service teams maintain compliance and operational excellence. Designed for quality assurance professionals, this checklist covers 32 critical inspection points across 8 sections. Recommended frequency: daily/weekly/per schedule.
Ensures compliance with HACCP, GFSI Standards, 21 CFR 117. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Food Equipment Calibration Checklist cover?
This checklist covers 32 inspection items across 8 sections: Thermometer Calibration, Scale Calibration, pH Meter Calibration, Documentation, Pre-Inspection Information, Temperature Control & Monitoring, Food Handling & Cross-Contamination Prevention, Food Storage & Labeling. It is designed for food manufacturing/service operations and compliance.
How often should this checklist be completed?
This checklist should be completed daily/weekly/per schedule. Each completion takes approximately 15-20 minutes.
Who should use this Food Equipment Calibration Checklist?
This checklist is designed for Quality Assurance professionals in the food manufacturing/service industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.
Can I download this checklist as a PDF?
Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.