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Field guide8 Curing Problems: How to Diagnose, Fix, and Prevent Them
Equipment

Measurement and Instrumentation

The instruments, methods and measurement system used to quantify formulation, temperature, acidity, humidity, airflow, water activity, colour, mass and brine condition.

The result comes from the instrument, sensor, sample, method, operator, environment and calculation together. Treating only the display as the measurement hides important sources of error.

Capacity, range, resolution, response time, accuracy and robustness should match the process limit. An instrument suitable for room monitoring may be unsuitable for a product core or small cure dose.

Sensor location and sample preparation determine what is measured. Surface, centre, chamber air and return air can all be correct readings of different conditions.

Calibration establishes performance against references, while routine verification checks continued suitability. Traceability does not remove the need for product-specific acceptance limits.

Record instrument identity, units, time, result, corrections and status. Alarms are useful only when limits, communication and corrective response are defined.

Link measurement to the decision it controls. Independent checks, mapped positions and review of trends prevent false confidence in a single automated value.

Related in the Codex

References

  • https://www.nist.gov/calibrations/traceability
  • https://www.fsis.usda.gov/inspection/compliance-guidance/haccp
  • https://www.fda.gov/food/fda-food-code/food-code-2022