Compliance with regulations of HACCP food security East essential To guarantee the foods you serve to your customers. So that they are both safe and High quality constant, as well as fundamental to legally protect your business with recordings accurate. As with a number of companies in the catering industry, the same errors arise many covers. Here are some current errors in food security that we have observed and how avoid.
Test the precision of a thermometer with a badly done ice bath
When ice fleet In a water container, the temperature difference between water at the top and bottom of the container can reach 12 ° C. In a well done ice bath, the ice must rest on the bottom of the container and the water level at the top must be slightly lower at the ice level. When you do your test, you must stir the mixture. Then let it stand for one minute before stirring the thermometer. If the test was carried out correctly and that your infrared thermometer is properly calibrated. He must read in the declared precision specifications of your device to 0.0 ° C.
Use of an infrared thermometer to test internal temperatures
Infrared thermometers only measure the temperature of surface of an object. Therefore, you cannot use a infrared thermometer To verify that any food is at a safe temperature. Indeed, the center cooked food cools to a different speed that of the surface.
Do not stir food before measuring their temperature
Temperature differences within the same environment are called "gradients". Degrades exist in ovens, THE refrigerators and solid foods like them vegetables and the chicken. The same goes for liquid And semi-liquid Like salsa and soup. Whether cooked or cooled, different parts Foods warm and cool to Different rhythms. If you insert a probe thermometer in a liquid that has rested all morning, before stirring, you Measure maybe there temperature of a cold point or a hot spot And you will never know which one.
For a precise reading of a liquid or a semi-liquid, stir carefully the mixture before measure its temperature Because that will equalize gradients and will bring it to a more uniform temperature. It is also advantageous to stir the probe of your thermometer in food while you take their temperature.
Do not measure the right part of a food
Due to temperature gradients, you must measure THE center or the part thickest of a solid food with your thermometer. This can be a challenge with Dial thermometers (the sensor of which measures up to two inches long). But also for slow digital thermometers (which take more than 5 seconds to reach a precise reading). But with a Quick digital thermometer And precise, you can locate the center by pushing the probe to through food. And those until you find the lowest number when cooking or the highest number when cooling.
Another current error is to place a point probe at the bottom of a pan or a food container. Rather than suspend it at medium of a liquid. Even if the liquid was properly Actuity! LAt pan temperature can affect reading of a probe placed on its surface.
Use HACCP paper registers while so many digital solutions are available
Holding HACCP paper registers takes time to fill. It is difficult to go and at the same time impractical And unreliable to store. We store a number of data recorders, such as SAF-TOG.They eliminate the need for paper on board newspapers while providing a clear data archive, precise And reliable.
With our recorders WiFi Thermadata, for example, temperatures will be automatically taken to scheduled intervals And transmitted to your device worldwide. So that actions corrective can be carried out Immediately wherever you are.
