Calibration schedules - development and design
One of the main reasons for failing to comply with quality standards (e.g. BRC, CLAS, EFSIS, ISO 9000 and UKAS) is failure to comply with calibration requirements. With personnel trained in the design of calibration regimes and interpretation of data you will be able to develop the lowest cost solution to calibration requirements whilst maintaining or improving product safety standards, and satisfy certification/accreditation requirements.
The course instructs on how to decide what requires calibration, how it can be achieved and how to appraise technical data in realtion to your operations.
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Further Details
- Correct interpretation of calibration requirements for the food industry
- What needs to be calibrated? (Are you calibrating too much?)
- How to calibrate
- In-house vs. external calibration
- Cost effective calibration: physical measurements (temperature, mass, volume etc), chemical testing (pH, us etc), electronic equipment, calibration and verification systems to underpin chemistry, microbiology and subjective/sensory test
- Calibration documentation (traceability/status etc.)
- Calibration workshop/exercises
This Training Course is taught in classrooms in the following locations:
Chester
Gloucester
Information provided is for information purposes only and no guarantees are made with regards to accuracy. It is advised that all details are checked prior to making a booking. Contents © 1999 - 2012. All rights reserved.
