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Temperature monitoring: get the strategy right.

Author(s) : GIGIEL A.

Type of article: Article

Summary

Recent guidelines to food hygiene regulations in the UK state that specified fresh foods be kept at or below 8 deg C, (5 deg C for soft cheeses and patés), and temperatures must be recorded. When implementing these requirements a strategy must be evolved which analyses the reasons for temperature measurement, the interpretation and action if measurements are other than expected. Columns of printed figures are difficult to absorb. A graphical indication will show more easily where irregularities lie. Modern equipment should also be able to identify measurements above or below specific limits and produce a warning, or instigate action. Maintaining control will require good in-house management as well as reliable, well designed equipment. D.W.H.

Details

  • Original title: Temperature monitoring: get the strategy right.
  • Record ID : 1992-2731
  • Languages: English
  • Publication date: 1992/01
  • Source: Source: Refrig. Air Cond.
    vol. 95; n. 1126; 22; 24; 1 fig.
  • Document available for consultation in the library of the IIR headquarters only.

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