Autoclave Calibration Verification

Have the thermocouple / data logger and the sterilizer thermocouple been calibrated by an authorized source (e.g. technician / manufacturer) within the preceding 12 months?

• Yes
• No
• N / A

DATE OF CALIBRATION

(Attach a copy of the calibration certificate)

TEST EQUIPMENT

• Thermocouple capable of measuring at least 0 to 300 degrees F

• Container of ice / water

• Small electric kettle capable of boiling water

• Accurate timer

• Large raw potato

Verify that the test equipment accurately measures both freezing and boiling water (32 degrees F and 212 degrees F respectively).

• Pass
• Flag
• Fail

Insert the tip of the thermocouple probe at least 2” into an uncooked potato. Place the potato in the center of a normal load in the autoclave.

• Pass
• Flag
• Fail

Record the: AMBIENT CHAMBER TEMPERATURE

Record the: INTERNAL POTATO TEMPERATURE

The CYCLE START begins when the chamber reaches the temperature programmed by the facility / manufacturer and may be predetermined.

CYCLE START TIME

CYCLE START TEMPERATURE

CYCLE START PRESSURE

Continue to observe, and when the temperature probe in the potato indicates a temperature of 212 degrees F (250 degrees F in California) record the:

TIME

CHAMBER TEMPERATURE

CHAMBER PRESSURE

Allow the autoclave to run a complete cycle and note the:

TIME

CHAMBER TEMPERATURE

CHAMBER TEMPERATURE

POTATO INTERNAL TEMPERATURE

Picture of Inspection Completion

Equipment Repair Checklist

Technicians are responsible for the following processes before and after any repair. Note: (when possible) remove equipment/ machinery from food processing area/room before repair is made.

• 1. Gather all necessary tools for repair

• 2. Gather all necessary parts for repair

• 3. Report to broken equipment/ machinery

• 4. Ensure equipment/ machinery is powered down and locked out / tag out

• 5. Ensure not to lose nuts, bolts, etc. when removing them from machinery

• 6. Ensure and be aware that all small parts and tool are accounted for

• 7. Once repair is completed tools should be checked an accounted for

• 8. After repair is completed ensure, nothing (tools, used parts, nut and bolts) is left where it may enter (contaminate) the product or damage the equipment.

• 9. Ensure equipment/ machinery remain locked out tag out

• 10. Contact sanitation to clean and sanitize equipment/ machinery before put back in production.

• 11. Once the equipment/ machinery is sanitized and signed off by QA then maintenance technician.

• 12. Remove lock out tag out

• 13. Equipment/ machinery is ready to be put back in production.

• 14. All items used for repair/inspection are certified food grade.

Signature