ISO 9001 Calibration Requirements for Hotel Industry

[wcsf - 2008]

Could anybody share your experience what kind of calibration is required for hotel. Do our weighing balance used for laundry services, chiller for food, heater for pastry ...etc required calibration. I think all this is not because the accuracy is not important.

For example: The balance used for laundry is only for indicator only. The hotel only charge the guest by number of pieces. For chiller, the meat just need to be chilled...etc.

Thx.

 

[Claes Gefvenberg]

I have absolutley no experience from the hotel buissness, but in the examples given I would agree. I can think of nothing else in your field that should need calibrating either.

/Claes

 

[matthew evans - 2002]

Exclusions ISO9001:2000

I have no specific Hotel Industry experience but know a little about 9001:2000.

The clause I think you are referring to is 7.6 "Control of monitoring and measuring equipment".

This clause asks you to determine the monitoring and measurement to be undertaken. It doesn't sound like you have any monitoring requirements apart from customer satisfaction.

Because this clause is in section 7 of the standard you can exclude it from your system with a statement included in your Quality manual justifying the exclusion. (Ref section 1.2 "Application" ISO9001:2000)

Hope this helps.

 

[Neil]

Calibration of IMT in Hotels

WCSF,

The laundry scale and heater can be readily dismissed as not requiring an accurate measurement to ensure customer satisfaction. However, temperaure measurement in fridges can not be. Although, I don't work in the food industry here in Canada there are regulations about the temperture of fridges for food sold publicly. They have to maintain, I believe it is 4 deg. C or less in order to prevent bacteria growth. Most fridge thermometers are cheap and inaccurate. I would think that you should have a NIST traceable master thermometer to ensure fridges are maintaining the proper temperature. Food poisoning is much more common that people think. Some strains of e-coli are very antibiotic resistant and can kill.

 

[David Mullins]

Food absolutely. Fridges. Chillers, freezers, baine marie,

Laundry - what is the most cost effective answer? Is your laundry done in house, or do you need to check weights reliably to ensure your supplier isn't ripping you off?

In Australia we drink cold beer, and the temp-rite controls and gas gauges are calibrated. You lot are famous for drinking everything at room temperature - so this may not apply in a bar environ.

Boilers, if you have them, will be covered by pressure vessel legislation, and require regular cal, inspection, etc.

5star hotels might monitor the hot water temp accurately to avoid scalding. This would also require routine cal.

 

[Sartaj Bedi]

I am a restaurateur.

calibration is very relevant in our business and is required in some parts by law.

Any mechanical or electrical equipment will require calibration.

lets look at a guest: how will you ensure that water come hot or cold. How will you ensure that if air conditioner is set at 21 degree C does it work at it or not.
when you calibrate all that you are saying that equipment does what it supposed to do.

In kitchen all weighing scale, thermometers, dish washer have to be calibrated.

hope this helps.

 

[Sidney Vianna]

In kitchen all weighing scale, thermometers, dish washre have to be calibrated.

A dish washer being calibrated? :mg: If we don't apply ISO 9001 with common sense, we are only helping the detractors of the standard.

PS. This is a very old thread.

 

[Marc]

I can't speak to actual calibration requirements in kitchens, but I do know that dish washers have to wash with water above a certain temperature for sanitary reasons. And I can see where a chiller for food might require some type of calibration (or verification wth a calibrated thermometer).

I know this is an old thread, but it would be interesting to hear from people in the restaurant or hospitality industry about local/state/federal requirements in regards to anything that actually *requires* calibration or other checks.

 

[harry]

Irrespective of whether an establishment is certified to ISO 9001 or not, facilities like boilers (for supply of steam) or chillers are normally regulated by separate regulations and which would include the need for calibration of pressure (a form of safety) or temperature measurement devices.

With regards to hot/cold water, they are normally supplied at a certain temperature and users use the tap 'mixer' to adjust temperature of the water to suit their comfort. This is similar for air-conditioning. In this respect, I agree with Sidney that organizations should exercise common sense when implementing a QMS.

 

[Marc]

<snip> With regards to hot/cold water, they are normally supplied at a certain temperature and users use the tap 'mixer' to adjust temperature of the water to suit their comfort. This is similar for air-conditioning. In this respect, I agree with Sidney that organizations should exercise common sense when implementing a QMS.

I agree with these aspects as well.