Chapter 1
Why temperature control is important for preventing food poisoning
Bacteria and viruses that cause food poisoning can cause food poisoning by adhering to food. The Ministry of Health, Labour and Welfare has outlined three principles for preventing bacterial food poisoning: "Don't let it get on the food," "Don't let it multiply," and "Eliminate it."
Temperature control is particularly important for preventing bacteria from multiplying in food and for eliminating them through heating. This includes properly storing foods that require refrigeration or freezing, thoroughly heating foods that require heating, and properly cooling and storing cooked food.
Don't put it on
This involves hygiene management to prevent pathogenic microorganisms from adhering to food, including handwashing, cleaning and disinfecting equipment, and preventing secondary contamination of food.
Don't increase it
Refrigeration, freezing, and proper storage maintain conditions that make it difficult for bacteria to multiply in food.
kick ass
This is a management method to reduce pathogenic microorganisms in food through heating or other means.
Food poisoning prevention is not solely about temperature control. It is important to consider overall hygiene management, including handwashing, washing, disinfection, and prevention of cross-contamination.
Chapter 2
process requiring temperature checks in the food processing facility
Temperature control for food products is crucial not only during cooking, but throughout the entire process, from receiving ingredients and storage to heating, cooling, serving, and display.
| process | Purpose of checking temperature | Example of a thermometer | Points to check |
|---|---|---|---|
| Acceptance of food ingredients | Check the temperature condition upon delivery. | radiation thermometer, center thermometer | Quickly check the surface temperature, and if necessary, check the internal temperature as well. |
| Refrigerated and frozen storage | Understand temperature changes during storage. | Thermometer, temperature logger, recorder | Pay attention to temperature changes caused by opening and closing doors, defrosting cycles, etc. |
| Preparation and preparation | Check for temperature rise during operation. | radiation thermometer, center thermometer | If the processing time is long, check for changes in food temperature. |
| Cooking | Check the internal temperature of the food. | center thermometer | We check not only the surface temperature but also the internal temperature of the necessary areas. |
| cooling | Check the cooling status. | Core temperature thermometer, temperature logger | After large-scale cooking, the cooling process is carefully managed. |
| Provision/display | Check the temperature status of items currently being served or sold. | radiation thermometer, center thermometer | We also pay attention to temperature variations in display cases and heating equipment. |
Specific control temperatures, check frequencies, and measurement locations should be determined according to the type of food, process, facility hygiene management plan, and industry-specific guidelines.
Chapter 3
How to choose between radiation thermometer and a core temperature thermometer.
When checking temperatures in a food processing facility, it's crucial to first consider "what part of the food you want to measure." Since surface temperature and internal temperature aren't always the same, choose a thermometer appropriate for your measurement purpose.
| Types of thermometers | Check if it's suitable | merit | Points to note |
|---|---|---|---|
| IR Thermometers | Food surfaces, packaging, containers, equipment, sales areas, etc. | Easy to check quickly and without contact. | The internal temperature of food cannot be measured. Pay attention to emissivity and measurement distance. |
| center thermometer | Inside food after heating, inside food while it is cooling, etc. | You can directly check the internal temperature of the food. | Because it comes into contact with food, hygiene management such as washing and disinfecting before and after use is necessary. |
Quickly check the surface temperature.
When checking the surface condition of food items, packaging, containers, and display cases, radiation thermometer is a suitable option.
Check the inside of the food
To check the internal temperature of food, such as after heating or while it is cooling, use a core temperature thermometer.
radiation thermometer alone cannot be used to monitor the internal temperature of food. Since checking surface temperature and internal temperature serve different purposes, a core temperature thermometer should be used in conjunction with the infrared thermometer as needed.
For information on how radiation thermometer work, emissivity, measurement distance, etc., please also refer our guide radiation thermometer without making mistakes.
Chapter 4
Temperature monitoring and record keeping are also useful for reviewing hygiene management.
In food processing, it's not just about measuring temperature; it's also crucial to record the results for each necessary process.
Having temperature records makes it easier to check daily management status and can be used to identify the cause of temperature deviations and revise management methods if they occur.
In hygiene management in accordance with HACCP, it is required to implement hygiene management based on a hygiene management plan, record and store the implementation status, and periodically review and revise it.
| Record items | Examples of content | Purpose of use |
|---|---|---|
| Measurement date and time | Date, time, person in charge | Keep track of when and who confirmed it. |
| Measurement location and process | Receiving, refrigeration, heating process, sales areas, etc. | Check which process were managed. |
| What to measure | Ingredients, prepared foods, storage rooms, display cases, etc. | To enable tracking of the items being checked |
| Measurement temperature | Whether there is a deviation from the measured value or control standard. | Check the management status |
| Details of the response | Reheating, cooling, disposal, equipment checks, etc. | Reflecting on our response to the emergency |
The items to be recorded for temperature and the storage methods should be set according to the food business operator's hygiene management plan and the operation of their business and facilities.
Ministry of Health, Labour and Welfare "HACCP (Hazard Analysis and Critical Control Points)"
Chapter 5
Key points when choosing a thermometer for a food processing facility
When selecting a thermometer for use in a food processing facility, it's crucial to consider not only the temperature range and accuracy, but also the target of measurement, hygiene, operating environment, and recording methods.
1. What to measure
Clearly define the measurement target, such as the food surface, the inside of the food, storage areas, and display cases.
2. In which process will it be used?
The method is selected according to the usage scenario, such as receiving, storage, heating, cooling, serving, and display.
3. Is it hygienic to use?
For thermometers that come into contact with food, we check factors such as ease of cleaning and disinfection, water resistance, and materials.
4. Can it be recorded?
We need to decide whether to record things by hand or save and use them as data.
5. Does it meet working conditions?
Confirm the temperature range, measurement target, operating environment, and measurement frequency.
6. Conditions for food contact applications
When the product comes into direct contact with food, please check the target product, contact area, material, and working conditions.
Chapter 6
Chino thermometers can be used for temperature checks in food processing facilities.
Chino offers thermometers that can be used for temperature checks in food processing facilities. You can choose the thermometer that best suits your needs, whether you want to quickly check the surface temperature or the internal temperature of food.
Waterproof handheld radiation thermometer IR-TB
This device is ideal for situations where you want to check the surface temperature of food, packaging, containers, equipment, and sales areas without contact. It also supports Bluetooth Low Energy.
- Checking the surface temperature of food ingredients upon receipt.
- Check the temperature of display cases and sales areas.
- Temperature check of packaging, containers, and equipment surfaces.
- Situations where you want to measure quickly and without contact.
Waterproof center thermometer MF500B
This core temperature thermometer can be used to check the internal temperature of food. It can be used to check the core temperature after heating, or during the cooling process. It also supports Bluetooth Low Energy.
- Checking the internal temperature after cooking.
- Checking the cooling state after large-scale cooking.
- Checking the internal temperature of thick foods and ingredients
- Situations where you want to use measurement values for record management.
Points to check when using for food applications
When using this product in applications where it will come into direct contact with food, please check the target product, contact area, material, and working conditions. Since applicability varies depending on the application and conditions, please contact Chino for details.
working conditions for food applications are based on the Japanese domestic market. Please check separately for information regarding food applications overseas.
FAQ
Frequently Asked Questions about Food Temperature Control and Thermometers
Q. Why is temperature control important for preventing food poisoning?
Properly monitoring temperatures throughout the food receiving, storage, heating, cooling, and serving process is crucial for food hygiene management. Measuring and recording temperatures helps in confirming management conditions and reviewing any abnormalities.
Q. Can food safety be confirmed using only radiation thermometer?
radiation thermometer are convenient for quickly checking the surface temperature of food, but they cannot measure the internal temperature of food. To check the internal temperature of food after cooking or while it is cooling, use a core temperature thermometer or similar device.
Q. In what situations are core temperature thermometers used?
This device is used in situations where you want to check the internal temperature of food, such as after cooking or during cooling after large-scale cooking.
Q. Is temperature recording required for HACCP?
In hygiene management based on HACCP, it is required to record and preserve the implementation status based on the hygiene management plan, and to periodically review and revise it. In process where temperature control is important, temperature checks and recordings may be incorporated as one of the management methods.
Ministry of Health, Labour and Welfare "HACCP (Hazard Analysis and Critical Control Points)"
Q. Which thermometer should I choose for a food processing facility?
For quickly checking surface temperature, radiation thermometer is suitable; for checking the internal temperature of food, a core temperature thermometer is recommended; and for continuously monitoring temperature changes in storage areas, a temperature logger or recorder is a good choice. It is important to choose the appropriate device for your application.
Q. What should I check when using this product in applications where it will come into contact with food?
For applications involving direct contact with food, it is crucial to confirm the target product, contact area, material, and working conditions. Please check the latest specifications for applicable conditions specific to each product.
Summary
For preventing food poisoning, it is important to monitor temperatures according to process.
In food processing, temperature control requires checking specific points at each stage of process, including receiving ingredients, storage, heating, cooling, serving, and display.
Instead of using just one type of thermometer for everything, it's important to choose the right one for the job. For example, use radiation thermometer to check the surface temperature, a core temperature thermometer to check the internal temperature of food, and a temperature logger or recorder to continuously monitor temperature changes during storage.
- Review process: Identify where temperature control is necessary, including during receiving, storage, heating, cooling, and serving.
- Confirm the measurement location: Clearly determine whether it is the surface or the interior.
- Choosing a thermometer: Use different types of thermometers depending on your needs, such as radiation thermometer, core temperature thermometers, and data loggers.
- Confirm the recording method: Determine a method that allows you to easily record the necessary measurement results on-site.
- Consider hygiene management as a whole: Implement hygiene management that includes not only temperature control but also washing and disinfection.
The specific methods and equipment used for temperature control vary depending on the type of food, process, and the facility's hygiene management plan. It is important to organize the necessary conditions and then consider the appropriate temperature measurement method.
I need advice on choosing a thermometer for a food processing facility.
By clarifying what needs to be measured at each process, such as surface temperature, core temperature, and storage temperature, you can consider thermometers that are suitable for your application.
I need advice regarding thermometers for food processing facilities.Reference
Learn more about food hygiene management
For information on food hygiene and HACCP, please also check the latest official information from the Ministry of Health, Labour and Welfare, etc.
- Ministry of Health, Labour and Welfare: "Food Poisoning"
- Ministry of Health, Labour and Welfare "HACCP (Hazard Analysis and Critical Control Points)"
- Ministry of Health, Labour and Welfare: "Six Points for Preventing Food Poisoning at Home"
*You will be redirected to an external website. Please check the latest information regarding food hygiene standards, pointer, manuals, etc.
I need advice on temperature control in the food processing industry.
After determining what you want to measure at each process—such as the receipt, heating, cooling, and storage of food ingredients—we can discuss the most suitable temperature measurement methods with you.
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