Haccp Temperature Monitoring

Written by Nicholas Kamuda
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HACCP temperature monitoring is a system that was devised in the late 1990s as a method of standardizing food safety precautions. The developers of HACCP examined the entire food production process, including transportation and packing stages, in order to find the most critical points for food safety. These points, dubbed Critical Control Points, are points at which intervention is required to keep the growth of food-borne bacteria to a minimum.

The primary danger to health in the food service profession is a range of temperatures known as the danger zone. The danger zone, which lies between 40° and 140 ° Fahrenheit, is a region of temperatures where food, if unprotected, can rapidly become subject to the growth of food-borne bacteria. HACCP regulations specify that food left in the danger zone for longer than four hours is no longer safe to consume.

HACCP Temperature Monitoring Tools

HACCP temperature monitoring regulations also suggest helpful tools for food service professionals, including food thermometers and IR thermometers. Standard food thermometers usually consist of a metal probe that must be inserted into the food product to accurately measure food temperature. IR thermometers are non-contact temperature measurement devices that can gauge the surface temperature via an Infrared sensor.

Very few IR thermometers have built in HACCP temperature monitoring functions. Some manufacturers such as Radiant Innovation Inc. and Raytek produce entire product lines that are devoted to the food service industry. These products often feature HACCP alarms, large displays, and a quick response time that enables professionals to measure the temperature of large food displays or buffet lines in a matter of seconds.


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