Temperature Monitoring - For the Food Industry
Monday, March 31st, 2008Temperature monitoring of perishable and frozen foods has always been understood to be a critical part of managing food safety, eating quality and shelf life. In today’s food industry HACCP (Hazard Analysis & Critical Control Point) is the means by which food safety is managed and for perishable and frozen product, temperature is almost always a critical point for storage and transport.
Companies that prepare food for consumption by the either the public if they’re a restauarnt or QSR or by employees in the case of canteens, hospitals and prisons also understand that temperature monitoring for deep meat temperature and storage tempratures of prepared food are also critical.
In a busy kitchen environment temperature monitoring is too often left to junior staff or shift managers that are busy and all too often temperature is not recorded. Even the best places find blanks in their record sheets at days end and it’s not because staff are negligent but the choice between taking the time to write down seven or a dozen temperatures or serve that queue of customers standing at the counter is almost always predictably resolved! Because Data Acquisition Networks sends data routinely to a website where it is stored, taking critical temperatures can never be overlooked.
Temperature monitoring is critical in the food industry from ‘paddock to plate’ and if your company has appropriate processes in place there is nothing to fear and everything to gain from knowing there is an uncorruptable and routine data logger that can provide the information necessary to help you manage your food safety.
Pipe-mounted probes NEW from Data Acquisition Networks