Abstract
Inspection, measuring and testing is a theme that runs right through a manufacturing operation from receipt of materials, to process control and approval of finished goods, and includes management of the equipment used in the tests, and the measured product. Equipment used to take measurements, as distinct from giving an indication, must be properly calibrated to the appropriate national standard. Note the distinction between measurement and indication. If the response to a reading is one of precision, then it is a measurement, but if a wide tolerance is involved or the reading is taken for awareness only, then it is an indication and calibration is not necessary.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1997 Andrew Bolton
About this chapter
Cite this chapter
Bolton, A. (1997). Inspection, measuring and testing — calibration. In: Quality Management Systems for the Food Industry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2189-1_9
Download citation
DOI: https://doi.org/10.1007/978-1-4615-2189-1_9
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5917-3
Online ISBN: 978-1-4615-2189-1
eBook Packages: Springer Book Archive