Page 6 - HACCP One-Sheeters
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Snooze Hazard Analysis Critical Control Point (HACCP) Management
EQUIPMENT CALIBRATION
The Why? Critical Control Point
A Critical Control Point (CCP) is any point, step, or procedure in the food
The equipment and tools we
use to identify potential risks in manufacturing, preparing or distribution process at which a control can be
applied that ultimately prevents, eliminates or reduces food safety hazards.
our food (like thermometers)
must be in tip-top shape at all If you validate a thermometer
times. We calibrate and that’s used for measuring CCP,
validate our equipment to be and the temperature reading is
outside of the acceptable range,
sure it correctly measures then you must record the
Critical Control Points (CCP). occurrence on the Corrective
To calibrate means to compare and Preventative Action STOP!
the readings of equipment to a Recording Artist (CAPA) log. Be sure to
known standard, and adjust it include: Calibrate and Listen!
Thermometer ID number
to ensure the accuracy of the Date & Time
equipment. To validate means Standard or method used
to confirm something is Results of the calibration
accurate within acceptable Corrective action (e.g.
ranges. manual adjustment,
removal from service, etc.)
Calibrate/validate the
Barista thermometers are Validate the HACCP Manager instant-read digital DAILY:
NOT to be used to measure Handheld DAILY: Fill a container with ice and
CCP, but rather to ensure Fill a container with ice and just enough water to displace
drink quality. Calibrate/ just enough water to displace Insert probe and allow
the air.
The Heat is ON! USE CAUTION! Val-i-date! Good Times! Insert probe and allow ICE... ICE... BABY! If it doesn’t read 32°F, press
validate probe-style (barista)
the air.
temperature to stabilize for at
DAILY:
least one minute.
temperature to stabilize for at
Immerse the stem of the
least one minute.
the OFFSET button for 2
Confirm that the thermometer
thermometer into rapidly
seconds until it beeps. The
boiling water, making sure
reads 32°F (0°C).
display will animate and
not to touch the sides or
display 0.0°F/°C.
bottom of the pot.
If the thermometer does not HACCP Manager Handhelds Press the OFFSET button
read 212°F (100°C), adjust should only be calibrated (and repeatedly to offset the
adjusted) by trained factory
the hex nut at the dial base factory calibration until it
until it reads 212°F (100°C). technicians - not by Snoozers! reads from -3.2°F(-2°C) to
+3.2°F (+2°C).
Other types of thermometers (not shown here) shouldn’t be used at Snooze!
PROPRIETARY AND CONFIDENTIAL TO SNOOZE HOLDCO INC
