Posts Tagged ‘Food monitoring’
HACCP
Every HACCP program requires attention to record-keeping. Data enables operators and those that certify HACCP programs to be certain critical control points are being monitored and that performance is within specified tolerances.
The problem with manual records is that people instinctively put them last when things are busy and it is when things are busy that achievement of specified tolerances comes under pressure. Automated data collection systems have historically suffered from the problem that ‘no-one looks at the data’. . . . . . . . . until now!
Data Acquisition Networks has developed a data collection system for HACCP that both automatically collects routine data and also facilitates the manual entry of data when no automated system is appropriate. Unlike other systems however the DAN HACCP system has fail-safes that ensure compliance. If supervisers do not login daily to view data alarms are generated. If manual data is not entered by prescribed times then alarms are generated. If CCP’s go outside prescribed tolerances . . . . . . alarms are generated. For each alarm DAN has inbuilt into the system the opportunity for a corrective action to be noted and if no corrective action is noted within a designated interval from the alarm being generated . . . . . . an alarm notification notifying the absence of a corrective action is generated.
The DAN HACCP system is all about ensuring food safety and not tolerating neglect or indifference to HACCP.
Food Safety
For decades HACCP has been the accepted international standard by which food safety is assured. Hazard Analysis Critical Control Point requires the identification in a process of potential hazards and then a system of control. One foundation stone of HACCP is measurement and record-keeping.Data Acquisition Networks has developed a range of products that automate collection of HACCP data and also facilitate manual data entry by operators where it is appropriate and/or necessary. All data is transferred to a data vault where it is stored and where it is available for review by those provided with appropriate Passwords and User Identification.DAN data collection units have become the standard by which all other data collection devices for HACCP are measured. For more information about the range of cost-effective product to assist your HACCP program contact DAN on 1300 973 180
FOOD SAFETY MONITORING
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NEW AGE OF FOOD SAFETY HAS ARRIVED! |
| The DAN FOOD SAFETY SYSTEM automates the collection of your HACCP records! The system has two functions, Firstly, it can be easily connected to any existing (or new) cold storage facility by your own maintenance crew or electrical contractor and secondly, the system facilitates manual data entry for critical control points. All data is routinely transmitted to a data vault where it is evidence of your due diligence. Alarms are sent to personnel when corrective action is required.
Automation of your HACCP records HELPS YOU ENSURE YOUR FOOD IS SAFE TO EAT and HELPS AVOID LOSSES attributable to temperature abuse |
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| Doors being left open and storage temperatures set too low will cause refrigeration equipment to work harder, consume more energy and WASTE YOUR MONEY! Once connected, the DAN system enables you to save money. |
SAVE$$$
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FOOD SAFETY |
Food Standards Australia[1] requires businesses to prepare and sell food that is safe to eat. Food causes illness because there are high levels of food-poisoning bacteria and these poisons are called toxins. “A way of preventing or limiting bacteria from multiplying or producing toxins in food is to control the temperature of the food by either keeping it cold or very hot”. Food Standards Australia requires potentially hazardous foods to be kept at 5oC or colder and prescribes that it is “safe for food to be between 5oC and 60oC for a limited time only“. Health regulators and inspectors commonly refer to the range between 5oC and 60oC as the DANGER ZONE.
Food safety is becoming increasingly topical in all Australian states and the DAN AUTOMATED FOOD SAFETY MONITORING SYSTEM enables you to take control of your HACCP record-keeping. Based upon the data collected you will be able to make informed judgments on the extent of temperature abuse should it ever occur because you will accurately know the time period over which the temperature abuse occurred.
| In addition the DAN AUTOMATED FOOD SAFETY MONITORING SYSTEM saves you even more money by removing the current labour time allocated to manual data collection and record-keeping. |
SAVE$$$ |
DON’T ALLOW THE REPUTATION OF YOUR COMPANY TO BE AT RISK DUE TO INADEQUATE HACCP RECORD-KEEPING!
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DATA – Automated HACCP Records |
DAN data is automatically collected and retained as a permanent and independent HACCP record. Repeated tests demonstrate data collected by DAN systems is far more accurate and reliable than can ever be achieved by manual means.
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ALARMS |
Alarm messages by SMS and email alert you to food safety issues and enable you to take early corrective action. The DAN system also automatically provides a ‘log’ report of all alarms in the format shown below and enables you to review and improve response time to alarm conditions within your organisation.
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| MANUAL DATA ENTRY |
The DE20 facilitates manual data entry of information that has historically been recorded on paper.
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VISIT THE DAN WEBSITE OR GIVE US A CALL.
Phone: 1300 973 180
[1] Food Safety: Temperature control of potentially hazardous foods. Guidance on the temperature control requirements of Standard 3.2.2 Food Safety Practices and General Requirements.
Extension of Temperature Monitoring
Data Acquisition Networks has recently released the DE20 a powerful data logger and data control centre that has extended primary functionality.
The DE20 can not only routinely collect and record the temperature of food storage areas and sanitising temperatures but can also facilitate data capture though manual entry. Information such as chlorine levels for food sanitising or deep meat temperatures can be determined and then manually input to the DE20 from where the data is routinely transmitted to the website and retrieved as required and permanently stored.
The DE20 recognises alarm conditions and can arrange for alarms to be immediately sent to those you designate.
Data Acquisition Networks is committed to continuous improvement in the simplicity and certainty of data collection and the DE20 is a ‘watershed’ model in the context of that ambition.
Contact DAN today on 1300 973 180 for more information about the DE20 data logger.
Temperature monitoring reveals too many ‘door opens’ for ‘too long!
Equipment recently installed in a large food storage area to monitor food storage temperatures revealed some astonishing results. The catering company knew there was a problem with storage temperatures because many of the food products stored were not surviving until their expiry date and because when the caterer bench-marked themselves against similar companies their energy bills were 12% to 17% higher varying only by the time of the year. The caterer was determined to show the suppliers of their refrigeration equipment that all was not as it should be and to force remedial action. The refrigeration company had undertaken tests on the equipment and found it to be in good functioning order.
Data Acquisition Networks installed temperature monitoring equipment in both the cold room and freezer. In addition, a simulated product temperature probe was installed in each by using a probe encased in a solution that provided the same thermal barrier protection as food packaging. DAN also installed magnetic switches so the door ‘openings’ could be monitored and correlated to temperature.
Within days the picture was clear. Workers in the catering organisation were propping the door open whilst they went in and out to retrieve food for preparation. The caterer received an alarm whenever the door was opened for a protracted period and not surprisingly the losses of temperature correlated with these occasions. Particularly shift staff, who had not been adequately trained and who worked largely unsupervised were the cause of the problem.
The refrigeration equipment did not need to be repaired. There was simply a need to help staff to understand that warm air penetrating the freezer and cold room had a dramatic effect on the storage temperature and also made the refrigeration plant work harder and consume more energy.
The food storage temperature problem was quickly resolved and the savings in electricity paid for the DAN equipment within months!
Temperature monitoring
TEMPERATURE MONITORING
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Food in its various forms is highly perishable. Even food that is pasteurized deteriorates rapidly if left unrefrigerated. Food that is UHT treated becomes perishable once opened.Food that is temperature abused rapidly allows growth of micro organisms that can cause illness or death particularly when consumed by the very young, older or frail people.The best way to ensure food safety is to ensure foods are processed appropriately and then stored appropriately. Temperature monitoring such as that supplied by DAN enables storage temperatures to be reliably recorded. |
Temperature data loggers
Food Standards Australia requires businesses to prepare and sell food that is safe to eat. Food causes illness because there are high levels of food-poisoning bacteria and these poisons are called toxins. “A way of preventing or limiting bacteria from multiplying or producing toxins in food is to control the temperature of the food by either keeping it cold or very hot”. Food Standards Australia requires potentially hazardous foods to be kept at 5degC or colder and prescribes that it is “safe for food to be between 5degC and 60degC for a limited time only”. Health regulators and inspectors commonly refer to the range between 5degC and 60degC as the DANGER ZONEfor perishable foods. Food Standards Australia defines potentially hazardous foods as foods that might contain food-poisoning bacteria and which will allow food-poisoning bacteria to multiply. Examples of potentially hazardous foods are listed as raw and cooked meat, smallgoods, dairy products, seafood, processed fruit and vegetables, cooked rice and pasta, foods containing eggs, beans and nuts and foods that contain these foods for example sandwiches and rolls. Many of these food types are also the foods that are inclusions in a balanced and nutritious diet.
http://www.foodauthority.nsw.gov.au/consumers/keeping-food-safe/#How-can-I-make-sure-my-food-is-safe
Contact Data Acquisition Networks
by email today and we will respond
quickly to your request.
If you prefer, Telephone 1300 973 180
What is the difference between a good temperature data logger and a poor effort?
The answer to this question lies in:
- The extent to which a temperature data logger automates the process of data collection
- Whether data monitoring is continuous
- Flexibility in system set-up
Temperature data loggers supplied by Data Acquisition Networks have an A+ rating on each of these criteria. Data collection is 24/7 and not just when someone has the time, data monitoring is continuous enabling food storage history to be tracked without gaps and the DAN website enables the user to logon much as you do to your bank account and change system parameters and set up alarms.
Data Acquisition Networks is committed to ‘excellence and affordable solution’ for temperature data logging!
Food Handling
For a food outlet, ensuring the delivery of safe food to your customers and protecting your business against frivolous and mischievous claims is very, very important. Not only do mischievous claims give rise to the potential for ‘damages’ but they can also mean loss of reputation as has been seen in recent high-profile claims that hit the newspapers and television screens. Loss of reputation means damaging loss of business even if you are NOT AT FAULT!
Data Acquisition Networks provides low-cost monitoring solutions that routinely record facts about your food management and which can be used as evidence of your due diligence should the need ever arise. Also, because DAN systems send alarms when things go wrong they give you the opportunity to take immediate corrective action.