Temperature Mapping Procedures
- Preparation:
- Identify the equipment or area to be mapped (e.g., fridges, freezers, warehouses).
- Ensure the equipment is empty or use dummy products to simulate normal conditions
- Sensor Placement:
- Distribute calibrated sensors (data loggers) evenly throughout the space.
- Typically, a 9 or 10-point mapping is used, with sensors placed in each corner at the top and bottom, and one in the centre
- Data Collection:
- Leave the sensors in place for a set period, ranging from 24 hours to several days, depending on the size of the area
- Record temperature data continuously to capture fluctuations and identify any hot or cold spots
- Analysis:
- Analyse the collected data to determine temperature variations within the space.
- Identify areas that may require adjustments or additional monitoring
- Reporting and Action:
- Document the findings and create a report detailing the temperature profile of the equipment.
- Make necessary adjustments to the equipment or sensor placement based on the results
Calibration
- Initial Calibration:
- Perform an initial calibration using a traceable thermometer to ensure accuracy
- For critical applications, consider a UKAS calibration, which follows ISO 17025 standards
- Regular Calibration:
- Schedule regular calibrations, typically once a year, to maintain accuracy
- Recalibrate whenever significant modifications are made to the equipment or if there are changes in regulatory requirements
- Documentation:
- Keep detailed records of all calibration activities, including the methods used and the results obtained
