When calibrations are done incorrectly, it can result in high financial costs and problems for production. The most glaring examples of these drawbacks are inferior product quality, unscheduled production stoppages, and problems with audits, in addition to rework and product returns.
However, when practiced correctly, calibration can be a valuable component of an organization’s quality system. It gives companies confidence in the results they monitor, resulting in a higher quality product and satisfies the requirements of the organization and its customers.
In this article, Amanda Weiner shows in detail how to effectively perform internal calibrations, from pH meters to scales, maintaining validation of certified calibrations.