How do you calibrate hygienic sensors that cannot be removed?

Where a sensor cannot be withdrawn, we calibrate the transmitter and loop by simulation and assess the installation separately, then document exactly what was and was not verified. Sensors on critical control points are worth installing so they can be withdrawn, precisely so this limitation does not become permanent.

What does an auditor expect for a pasteuriser sensor?

A calibration record for the sensor monitoring the critical control point, showing traceability to a standard, the deviation found, and the interval at which it is repeated. As-found values matter here: they show whether the records produced since the last calibration were reliable.

Can you map temperature uniformity in a cold store or chamber?

Yes. Multiple sensors are logged simultaneously over a period to map the space and identify the warmest and coldest points, which is what determines where the monitoring sensor should actually be placed.

Will calibration help with overfilling?

It quantifies the error, which is the first step. If a filler consistently overfills, calibration tells you by how much and whether the meter or the filling control is responsible — usually paying for itself quickly on a high-volume line.

Food, dairy & beverage production

Food & Beverage Instrument Calibration

In food and beverage production the instrument record is part of the food-safety file. Pasteurisation hold temperature, CIP conditions and filling volumes are all measured, recorded and audited, and hygienic installations bring their own constraints on how an instrument can be verified. Calibration here is as much about defensible documentation as about process performance.

Typical measurement points

Pasteurisation and thermal processing

Hold temperature and time define the kill step. The record is only as trustworthy as the sensor that produced it, and it is the first thing an auditor examines.

Filling and dosing volumes

Overfill is money given away on every unit; underfill is a compliance problem. Both come down to flow and volume measurement.

CIP circuits

Cleaning validation depends on measured flow, temperature and concentration through the circuit.

Ingredient and utility metering

Water, steam and ingredient consumption per batch, feeding both cost control and recipe consistency.

Cold chain and storage

Chilled and frozen storage monitoring, where uniformity across the space matters as much as any single sensor.

Is your instrumentation performing as it should?

Pasteurisation records defended by sensors with no calibration history
Systematic overfill accepted as normal, costing product on every unit
Hygienic sensors that cannot be withdrawn, so calibration is skipped indefinitely
Cold-store sensors placed where they miss the warmest point in the space
Drifting CIP flow or temperature quietly undermining cleaning validation

What you receive

HACCP and food-safety management system requirements
IFS, BRC and customer audit expectations for calibrated instrumentation
Metrological requirements on quantity declared at the point of sale
Traceable records for critical control point monitoring devices

Calibration procedures follow ISO/IEC 17025 methodology; ESYD accreditation is in progress.

Related services

Temperature Sensor & Transmitter CalibrationComparison calibration of RTDs, thermocouples and temperature transmitters with a portable dry-block or bath reference, on site. Learn more

Flow Meter Calibration & VerificationIn-situ verification and calibration of flow meters using a traceable master meter in series, so the line keeps running while the measurement is proven. Learn more

Pressure & Differential Pressure CalibrationOn-site calibration of gauges, pressure and differential-pressure transmitters and switches, using traceable comparators and reference gauges. Learn more

Common questions

Tell us about the measurement point you need checked

Describe the instrument and your plant, and we will tell you what can be verified in-situ, what needs a workshop calibration, and what it will take.

Keep your instrumentation performing at its best

Speak with SEMAC's service team to discuss your maintenance needs and plan your verification & calibration service.

Request calibration support Industries