Food Temperature Monitoring Systems

From restaurant to supermarket, HACCP (Hazard Analysis and Critical Control Point) specifies a set of principles, advised by the government, for businesses that are in contact with food products to assure product safety.  Various food types that do not have adequate preserving factors should be kept under strict temperature control, whether it is in the cold chain as in the hot chain in order not to result in a health risk.

Whether you require a restaurant temperature monitoring system or food process monitoring solution- SenseAnywhere as a solution.

In 2003, a 6-year-old girl died after eating contaminated pasta salad. Her brother and sister were in critical condition for a long time. The family had first taken the prepared pasta with them on a day trip and then put the surplus in the fridge. There the pasta did not get colder than fourteen degrees Celsius.

FAVV specifies that bakers and butchers have a legal maximum temperature of their refrigerators at 7 degrees. The high temperature in the refrigerator allowed the bacteria to multiply hour after hour.

Global regulations require verification of processes intended to render food products safe for human consumption. This is so that food safety hazards are identified and monitored and to ensure that controls are in place to eliminate or minimize risks to consumers.

It is also a very effective way of saving your stock and preventing huge losses. Day on day food storage conditions in restaurants, warehouses, supermarkets and more will falter, if this goes undetected not only will the food be wasted and cost your business, but it could harm the end consumer. The best way to prevent this from happening is through implementing 24/7 food temperature monitoring devices with alerting functions.

In food processing, it is highly important to verify the process performance to ensure that the correct treatment is being applied, records of such verifications should also be maintained as evidence. This is done through the thermal mapping of a food processing environment using data loggers.