Pre-requisite SOP: Scale Checking and Calibration
Dial Scales:
 Be careful handling scales – they are fragile and EXPENSIVE!
 They can be easily damaged by being dropped or banged around.
 Carry dial scales with one hand holding the bottom and the other
holding on to the body – not holding by the pan.
 All scales need to be used on a stable, level surface.
 Dial scales can stick a bit at times – repeat the check a few times to
see if problems resolve.
 A calibration check needs to be done for each scale used at the
beginning of the work or at least once per shift.
 See instructions below for how to calibrate.
 If the calibration on dial scales needs to be corrected, a small
adjustment can be made with the calibration knob under the pan.
 You will not need to wind the knob a huge amount. If a small
adjustment does not do the trick, ask a supervisor for help.
Digital Scales:
 Be careful handling scales – they are fragile and VERY EXPENSIVE!
 If they get dropped or banged around, they will be destroyed
instantly.
 Carry digital scales right side up with two hands on either side of the
base.
 Do not squeeze down on the pan or place overly heavy objects on
the scale – it will destroy the balance.
 The maximum weight is written on the scale – DO NOT exceed the
maximum.
 Digital scales need to be checked for drift or total malfunction.
 If the weights are inconsistent or the scale does not turn on at all,
check the batteries.
 See instructions below for how to calibrate.
 If a consistent pattern of error appears, make sure the scale is level
with nothing stuck under any feet.
– SOP Scale Checking and Calibration (revised
)
Scale Calibration:
 Get the scale to the place where you will be working.
 Choose the correct test weight for the package size you are planning
to make
 Test weights available are 100g, 500g, 5lb., 10lb.
 100g is used for 60-250g package weights.
 500g is used for 1-2lb. package weights.
 5lb. and 10lb. are used for product bulk bags.
 For dial scales, make sure the pan is clear of debris and dry. Allow it
to come to zero.
 For digital scales; turn it on, and re-zero if needed.
 If the scale can’t reach zero, it may be faulty or need calibration
(calibration means adjusting to measure correctly).
 If the scale starts off at zero, then apply the test weight to the centre
of the pan. The scale should read the correct weight.
 If the scale reads something other than the correct weight, it needs
adjustment. Most dial scales have a knob on top under the pan to
make adjustments with. A small adjustment should be adequate.
 Remove the test weight from the pan. The scale should return to
zero. Again, make an adjustment if needed.
 Put the weight back on a corner of the pan this time. Again, it should
read correctly and restore to zero when the weight is removed.
 The scale should be checked with weight standards on the centre
and all four corners of the pan in turn during each calibration check.
 It should weigh correctly for each location on the pan.
 Make adjustments accordingly and ask a supervisor for help if any
part of the process shows unexpected results.
 The scales must be accurate to be used for packing food.
 If the scale is not working properly, stop using it and tell the
supervisor. Then get a different scale to use.
– SOP Scale Checking and Calibration (revised
)