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Thermometer calibration for HACCP: what a "calibrated sensor" means and when you need a certificate

11. 07. 2026

A thermometer that reads two degrees off is worse than none — it gives you false peace of mind. That's exactly why HACCP practice requires measuring devices to be verified. Here's what calibration means and what you actually need from it.

What calibration is

Calibration compares your sensor against a reference standard at known temperatures (e.g. −18 / 0 / +5 °C). The result is a set of measured deviations — either confirmation the sensor reads correctly, or corrections to apply. Without calibration you don't know whether your "4 °C in the fridge" isn't actually 6.

What metrological traceability is

The key word during an inspection. It means the chain of comparisons leads all the way to a national standard: your sensor was compared against a reference that was calibrated in an accredited laboratory. Such a calibration is demonstrable — and that's precisely what an inspector cares about.

When a calibration report is enough and when you need an accredited certificate

  • Regular operations (shop, restaurant, butcher): a calibration report with traceability to an accredited standard is sufficient in practice — what matters is that deviations are documented and measurements defensible.
  • Demanding audits (IFS/BRC production plants, pharma, large buyers): the auditor may require a certificate issued directly by an accredited laboratory for every sensor. More expensive, but beyond dispute.

How often to calibrate

The common recommendation for food businesses is recalibration every 2 years — and always after suspected damage (a dropped sensor, extreme temperature, nonsensical readings). Keep the calibration date and validity documented; inspections ask for them.

How TempeStorm handles it

Every sensor we ship comes calibrated — multi-point, traceable to an accredited reference standard, with a calibration report; the measured corrections are applied automatically, so charts and HACCP records show the true temperature. We track calibration validity for you. For demanding audits we arrange an accredited laboratory certificate as an add-on — see the pricing.

Časté otázky

HACCP requires you to demonstrate that measurements are reliable. A calibrated sensor with documented deviations is the standard way to meet that.

A calibration report documents calibration traceable to an accredited standard — sufficient for regular operations. An accredited certificate is issued directly by an accredited laboratory and is typically required only by demanding audits (IFS/BRC).

The common recommendation is every 2 years, or after damage or suspicious readings. TempeStorm tracks calibration validity automatically.

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