Training held by ICS International Certification

Calibration is a critical requirement in food manufacturing to ensure accurate measurement and safe food production. During the training session, key concepts related to calibration under ISO 22000 and HACCP were discussed.

Key Highlights:

• Ensures Food Safety: Accurate equipment prevents risks caused by incorrect temperature, weight, or pH readings.
• Mandatory Compliance Requirement: ISO 22000 requires scheduled calibration, traceability to standards, and proper documentation.
• Critical for CCP Monitoring: In HACCP, calibrated devices ensure critical limits are correctly measured.
• Documentation & Audit Readiness: Proper calibration records and corrective actions are essential for successful audits.

Calibration is not just a technical activity—it is a fundamental part of maintaining product safety, regulatory compliance, and customer trust.