Inaccurate equipment used to measure or test product or processes can compromise food safety regulatory requirements and the safety and quality of food products. Calibration programs are implemented to ensure measuring and testing equipment are accurate and capable of facilitating their intended requirements.

Calibration is a technique used to define the appropriate operational parameters of measuring and testing equipment. This is usually done in two steps:
- By testing, which involves measuring and comparing the "actual" operational parameters of the equipment or device against a defined standard or reference device. A procedure for the methods used should be documented.
- The result of the test provides variation value, which can be used to adjust the operational parameters of the equipment or device being tested. A re-test is usually initiated to ensure the correct accuracy of the adjustment. The accuracy of the calibrated equipment or device must be relevant to the risk based context in which it is used, and should be within the accuracy nominated within relevant regulatory or industry standards.

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