Calibrate

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Training Resource

Calibrate Instruments

Managing Agent: National Meat Industry Training Advisory Council (MINTRAC)

DEPARTMENT OF EMPLOYMENT, EDUCATION, TRAINING AND YOUTH AFFAIRS

Commonwealth of Australia 1998 This work is copyright. Apart from any use as permitted under the Copyright Act 1968, no part may be reproduced without prior written permission. Requests and inquiries concerning reproduction and rights should be directed in the first instance to the First Assistant Secretary, Vocational Education and Training Division, Department of Employment, Education, Training and Youth Affairs, GPO Box 9880, ACT 2601. The work has been produced initially with the assistance of funding provided by the Department of Employment, Education, Training and Youth Affairs. However the views expressed in this version of the work do not necessarily represent the views of the Minister for Employment Education and Training or the Commonwealth. The Commonwealth does not give any warranty nor accept any liability in relation to the contents of this work.

First published 1998

Project Development TeamProject Manager: Writing Team: Instructional Design Team: Editing Team: Anne Jones Peter Carr, Peter Davies, David Gaulke, and Anne Jones Engelita Justine, Anne Petrie Allen Mutton

AcknowledgmentsIndustry partners, etc. Dennis Calabrese (Don Smallgoods), Karen Christenson (AMH), Charles Giarusso (Herds), Kylie Fothergill (Challenge Meats), Neil Lovett (SBA), Dave Matthews (AMH), Michael Murphy (Don Smallgoods), Greg Ure (Challenge Meats),

Source of Original Materials The training resources developed for the Meat Laboratory Stream have drawn on National Training Materials already published for the Laboratory Assistant Traineeship. The contribution of the project team that produced these materials is gratefully acknowledged. Material from Chemical Laboratory Techniques Resource Book produced by Box Hill Institute has been included with permission.

Disclaimer To the best of our knowledge the info rmation contained in this training resource is accurate and up to date. However we take no responsibility for the continuing accuracy and currency of the information.

Table of ContentsSection Page No.

INTRODUCTION ........................................................................................................ 1 LEARNING FOCUS 1 MAINTAIN CALIBRATION OF I NSTRUMENT 1.1 1.2 Instruments and equipment requiring calibration identified .......... 4 Calibration procedures identified according to Australian Standards, NATA or requirements, manufacturers or other regulatory or customer specifications ..................................... 5 Instruments calibrated according to manufacturers specifications and Australian Standards .......................................... 9 Sources of error in measurement identified ..................................14 Calibration procedures manual acceptable to regulatory requirements followed .......................................................................15 Correction procedures applied to products or processes when equipment is out of calibration ..............................................16

1.3 1.4 1.5 1.6

DELIVERY IDEAS FOR TRAINERS ..........................................................................17 ADDITIONAL WORKPLACE RESOURCES...............................................................19 BIBLIOGRAPHY......................................................................................................21 SAMPLE RECORDS OF ASSESSMENT ...................................................................23

Calibrating Instruments

IntroductionThis Training Resource is called Calibrate Instruments. This Training Resource is to be used in training for the Certificate III in Meat Processing (Meat Safety) and for the Certificate III in Meat Processing (Meat Laboratory). These Certificates are qualifications, which use the 1998 National Competency Standards for the Australian Meat Industry and the Industry Guidelines for Meat Processing. The following is a list of the competency units covered by this Training Resource. After completing this resource and successful assessment, you will be competent in:

Calibrating instruments

All Level 3 Training Resources emphasise the importance of Work Instructions, Quality Assurance and Hygiene and Sanitation.

Co/Pre-requisitesSometimes there may be co/pre-requisites for certain Training Resources. You must have already completed, or be currently studying these. The co/pre-requisites for this Training Resource are:

maintain personal equipment apply basic hygiene and sanitation apply Quality Assurance (QA) practices follow safe work procedures and policies communicate in the workplace overview the meat industry

Australian National Training Authority Training Resource Material

July 1998

Page 1

Calibrating Instruments

Before you startBefore you start, read the User's guide for Level 3 Meat Safety or Meat Laboratory (Certificate III is often called Level 3). This will explain more about the training. It also has a Glossary of words that you will use in your training.

OverviewThis is typical of the flow of activities when calibrating instruments.

Identify instruments that must be calibrated Identify sources of calibration procedures Calibrate instruments correctly Record calibration records accurately

Page 2

July 1998

Australian National Training Authority Training Resource Material

Calibrating Instruments

Learning Focus 1Maintain calibration of instrumentsThis Learning Focus will help you learn how to calibrate instruments so that they measure accurately. On completion of this Learning Focus you will know how to:

identify instruments and equipment requiring calibration identify calibration procedures according to Australian Standards, NATA requirements, manufacturers or customer specifications calibrate instruments according to manufacturers specifications andAustralian Standards identify sources of error in measurements follow laboratory procedures manuals apply correction procedures to products or processes when equipment is out of calibration

Use the Notes to help you learn these skills. Your trainer will help you select activities that will give you opportunities to practice the skills needed to calibrate instruments.

Australian National Training Authority Training Resource Material

July 1998

Page 3

Calibrating Instruments

NotesThe Notes are the main part of the Training Resource. They cover the information that you need to know.

1.1 Instruments and equipment requiring calibration identifiedInstruments measure physical quantities such as temperature and weight. A plants operation relies on instruments. Cooked meats left in a chiller need to reach a certain temperature before they can be shipped. The pH of meat is checked before packaging. Instruments measure some part of the product or the production process. If the cold room thermometer reads 15C we expect that 15C is the real temperature. But instruments can be wrong. Probes can be damaged and batteries can go flat. Part of a laboratorys program is to check instruments to make sure they are accurate and precise. This process is known as calibration. Workers in abattoirs and smallgoods plants must calibrate a number of instruments. Those that are most commonly calibrated are: thermometers electronic balances pH meters and microwave ovens used for chemical lean determination

All instruments have a range of inputs they can accurately measure. For a thermometer this might be 0 to 110C. Electronic balances might have a range of 0 500g. Inputs above or below an instruments range cannot be measured accurately. If you operate outside an instruments range you may still get a reading but that reading will be wrong. If you use a spring balance with a range of 0 500g to measure a 1kg mass it will give you a reading slightly above 500g. You are also likely to damage the instrument. If the reading is not 500.0g the balance requires adjustment by a qualified repairer and full calibrations should be carried out.

Page 4

July 1998

Australian National Training Authority Training Resource Material

Calibrating Instruments

1.2 Calibration procedures identified according to Australian Standards, NATA or requirements, manufacturers or other regulatory or customer specificationsCalibration methods are set by instrument manuals supplied by manufacturers the National Association of Testing Authorities (NATA) Australian Standards or customers

Standards AustraliaStandards Australia is a public authorit y that sets standards for products and processes in industry. These are published as Australian Standards. Standards Australia has published one booklet that is useful for calibration in the Meat Industry. This is AA/SNZ HB86.1:1996, A guide to the selection, care, calibration and checking of measuring instruments in industry General principles

This Handbook is written for the users of measuring equipment in industry.

Australian National Training Authority Training Resource Material

July 1998

Page 5

Calibrating Instruments

NATAThe National Association of Testing Authorities is a public authority that regulates and certifies the quality of all types of testing equipment and testing laboratories in Australia. NATA publishes instructions on how to look after testing equipment to make sure that the equipment gives accurate and consistent measurements. NATA has published three booklets called Technical Notes that give helpful advice on how to calibrate instruments used in the Meat Industry. These are: NATA Te