Global food safety
Food safety for retailers, manufacturers and logistics
Prevention of food-borne hazards is critical to the health of consumers and business reputation.
During the preparation, cooking and serving of food there are typically 5 key points to safer food as recommended by the Food Safety World Health Organisation:
- Hygiene – wash equipment and hands before, during and after each stage to prevent the likes of Salmonella, E.coli, Norovirus
- Separate raw and cooked food – don’t cross contaminate. Use separate cutting boards, plates, utensils for raw meat, poultry, seafood and vegetables.
- Cook thoroughly – oven cooking temperatures vary, always check temperatures with accurate instrumentation
- Minced meat and sausages – 71°C
- Fish and Seafood – 63°C
- Poultry – 74°C
- Beef – 77°C
- Pork – 77°C
- Ham – 71°C
- Keep food at safe temperatures – food displays, such as buffets and mobile catering or refrigeration. Always monitor temperatures with independent and accurate wireless instrumentation
- Use safe water – check where water comes from and how it should be kept safe, such as storage tank disinfection processes etc.
Why temperature is especially key
Temperature plays a huge role in keeping food safe during this stage of preparation, cooking and storage. Even in transportation. Bacteria can quickly multiply during reheating in fast food service environments, food processing, warehouses and throughout the cold chain. Monitoring a consistent and accurate temperature record for auditing purposes can be convoluted and clunky. However, there are systems out there that can achieve this with ease.
What technology is available on the market and what do I need?
Thermometers and data loggers are commonly used to provide a cheap and digital method of collecting data. The downside to these methods are they are often separate to more widely used monitoring systems within the same organisation, causing manual efforts to bridge data gaps for auditing. More importantly, these methods do not provide real-time alerts when equipment failures occur, such as refrigeration failures out of hours. If a power failure occurs out of hours, but returns after 2 or 3 hours, staff are none-the-wiser that damage has occurred to food until the logger’s data is downloaded and analysed – potentially days later.
Ultimate peace of mind can only be achieved when using accurate and wirelessly collected data such as Hanwell.
EMS is a truly centralised monitoring solution that gathers data from handheld thermometers, dry and cold storage areas and transported goods. With audit-ready reports available at the click of a button on-the-spot checks are made easy for multi-site/zone, multi-user access and secure permission control.
Find out more in our ebook or contact us today to talk about your application.
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