Digital thermometer manufacturer Electronic Temperature Instruments (ETI) has launched a free, downloadable Hazard Analysis and Critical Control Points (HACCP) guide.
Available directly from the ETI website, the guide, titled ‘Helping you achieve temperature monitoring solutions for your HACCP plan’, provides advice in choosing the correct temperature monitoring solution for the most suitable stage of the food supply process.
Legislation dictates that certain operations should be conducted within legally set temperature parameters. Therefore, the ability to measure temperatures over the various ranges of the food supply process is essential. This is dictated by a HACCP plan and may include temperatures relating to delivery, pre-cooking storage, serving or re-heating.
The ETI guide examines each stage of this process and looks at how temperature monitoring can ensure that food items are stored, cooked, cooled, chilled or reheated properly to minimise the risk of harmful bacteria. It also assesses the best ways to care for food thermometers and probes.
Jason Webb, ETI director said: “The topic of food safety has never been so paramount and temperature throughout the food supply process is a critical measurement for ensuring the safety and quality of many products.
“When developing a HACCP plan, you need to ensure that you document all key stages of the process, from deliveries to food storage to cooking and reheating foods. Using a temperature probe is the safest method to provide this reassurance and will ultimately minimise risks, save time and ensure quality standards are met at all times.”