1.0 OBJECTIVE
To lay down the procedure for cleaning, operation & calibration of hot air oven.
2.0 SCOPE
This SOP shall be applicable for cleaning, operation & calibration of the hot air oven in the Microbiology Lab.
3.0 RESPONSIBILITY
3.1 Microbiologist and above shall be responsible for the preparation and execution of this SOP
3.2 QC & QA Head shall be responsible for the checking and approval of this SOP.
4.0 ACCOUNTABILITY
Head QC
5.0 PROCEDURE
5.1 Cleaning
5.1.1 Ensure that the power supply to the hot air oven is switched ‘OFF’ before cleaning and the plug shall be removed from the socket.
5.1.2 All surface, walls, top, bottom, and trays of the oven shall be wiped with a dry lint-free cloth on daily basis so that there will be no dust particles in the oven.
5.1.3 All the parts and the outer surface of the Oven shall be wiped with a wet lint-free cloth soaked in purified water, on weekly basis.
5.2 Operation
5.2.1 Ensure the cleanliness of the instrument.
5.2.2 Ensure for the ventilation knob shall be openly provided on top of the oven.
5.2.3 Ensure that” the power supply switch is“ON.
5.2.4 Ensure for the electronic temperature controller displays the chamber temperature.
5.2.5 Required temperature shall be set by pushing the “PUSH” switch and the coarse potentiometer knob shall be rotated clockwise or anticlockwise until the required temperature attain.
5.2.6 Temperature shall be set with the help of a fine potentiometer knob.
5.2.7 Ensure for the Indicator Bulb glows indicates that the power to the heater is “ON”.
5.2.8 The Fan of hot air oven shall be switch “ON” for air circulation.
5.2.9 Ensure for the temperature reaches at the set point time shall be noted and start the cycle for the required specific time.
5.2.10 Ensure for the cycle is over and the oven shall be switch “OFF” the main and the power supply.
5.2.11 Enter the cycle of the period in the daily usage log book.
5.3 Calibration Procedure
5.3.1 A standard thermometer ranging upto3000C shall be use for the calibration of the hot air oven.
5.3.2 Calibration procedure shall be started after 1 hour of starting the oven.
5.3.3 Ensure that the oven shall be set at the desired temperature.
5.3.4 The Standard thermometer shall be put on the upper shelf of the oven for 30 minutes and close the door of the oven.
5.3.5 The door of the oven shall be open after 30 minutes and read the temperature standard thermometer and match with an observed temperature of the display controller of oven.
5.3.6 The above procedure shall be repeated by putting the thermometer in the lower shelf for 30 minutes.
5.3.7 The observed temperature shall be recorded in the calibration record of hot air oven.
5.3.8 Ensure that the observed temperature in both shelves shall be ± 2.0 tolerance limit to the set temperature value.
5.3.9 Frequency: once a month
5.3.10 External Calibration
Calibration of hot air oven shall be done by the external party on an annual frequency.
5.4 Precautions
5.4.1 Asbestos gloves shall be used to remove an object which is lying in the oven.
5.4.2 The door of the oven shall not be open when the oven is in operation.
6.0 REFERENCES
N.A
7.0 ANNEXURE
Annexure No. | Title of the Annexure | Format No. |
Annexure I | Calibration record of Hot air oven |
8.0 ABBREVIATIONS :
SOP: Standard Operating Procedure
QCD: Quality Control Department
EQP: Equipment
Dept.: Department
QC: Quality Control
QA: Quality Assurance
QCD: Quality Control Department
No. : Number
N.A: Not Applicable
END OF DOCUMENTS
You may like to read theses links:
1. List of All SOPs and Documents for Microbiology Laboratory
4. List of All SOPs and Documents for Laboratory Instruments and Equipment
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