About IR Thermometers
- Regulatory Aspects
Food
safety requires strict temperature guidelines. The Hazard Analysis Critical
Control Point
Program (HACCP) provides food safety procedures that look at the
flow of food between different
temperature zones from the receiving dock to the
table, and all the stops in between.
Infrared temperature measurement is the fastest and most efficient method of
monitoring food safety along the Critical Control Points
(CCP) in HACCP standards.
Following
proper temperature monitoring procedures is much easier when the process
is quick and convenient. This is the appeal of
point-and-shoot infrared (IR)
thermometers. They are small, lightweight, simple to use, and accurate—in
fact, the
Food
and Drug Administration (FDA) suggests the use of infrared thermometers in
the 1999 Federal Food Code, Annex 4, Section 8.
All QA
noncontact thermometers are widely used to ensure that food is safe from
time/temperature abuse at every step of processing and
preparation. Along with
contact
methods requiring use of probes and conventional thermometers, immediate
noncontact scanning of surface temperatures is part of a fully integrated
and
comprehensive food safety program. Click
here to see a comparison of our IR thermometer
selection.
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