Why temperature control is important for preventing food poisoning
Bacteria that cause food poisoning can adhere to food and multiply if the conditions are right. The basic principle of preventing food poisoning is to "prevent" bacteria from getting on food, "prevent" them from multiplying in food, and "eliminate" them through heating, etc.
Temperature control is particularly relevant to "preventing growth" and "eliminating pests." Storing foods that require refrigeration or freezing at appropriate temperatures, thoroughly heating foods that require heating, and properly cooling and storing cooked foods are crucial points in food hygiene management.
When checking temperature, the "location of measurement" and the "method of measurement" are important.
The surface temperature and internal temperature of food are not always the same. The appropriate thermometer differs depending on whether you want to quickly check the surface temperature or determine if the food has been heated or cooled thoroughly to the inside.
process requiring temperature checks in the food processing facility
It is important to consider food temperature management not only during cooking but also the entire process from receiving ingredients to storage, heating, cooling, serving, and display. Organizing the temperature and measurement methods to check for each process makes daily management and record management easier.
| process | Purpose of checking temperature | Examples of thermometers to use | Points to check |
|---|---|---|---|
| Acceptance of food ingredients | Check for temperature deviations upon delivery. | radiation thermometer, center thermometer | Quickly check the surface temperature, and if necessary, check the internal temperature of the food. |
| Refrigerated and frozen storage | Understand temperature changes during storage. | Thermometer, temperature logger, recorder | Pay attention to opening and closing the door, defrosting cycles, and temperature variations inside the refrigerator. |
| Preparation and preparation | Prevents food from being left out and from overheating. | radiation thermometer, center thermometer | If the preparation time is long, pay attention to changes in the temperature of the ingredients. |
| Cooking | Check that the food is thoroughly heated through to the inside. | center thermometer | A sensor is inserted into the center of the food to check the internal temperature. |
| cooling | Make sure that the product is not left in a temperature range where bacteria can easily multiply for extended periods. | Core temperature thermometer, temperature logger | Pay attention to insufficient cooling and cooling time after large-scale cooking. |
| Provision/display | Check the temperature of the product being served or sold. | radiation thermometer, center thermometer | Pay attention to temperature variations in display cases, heating equipment, and the sales floor. |
*Specific control temperatures and check frequencies should be determined according to the type of food, process, facility hygiene management plan, industry-specific guidelines, etc.
How to choose between radiation thermometer and a core temperature thermometer.
When checking temperatures in a food processing facility, the appropriate thermometer varies depending on what you want to measure. For quickly checking surface temperature, radiation thermometer is suitable, while for checking the internal temperature of food, a core temperature thermometer is recommended.
| Types of thermometers | Check if it's suitable | merit | Points to note |
|---|---|---|---|
| IR Thermometers | Surface temperature of food products, packaging, containers, equipment, and sales areas. | It allows for quick, contactless measurement and is easy to verify hygienically. | The internal temperature of food cannot be measured. Attention should also be paid to emissivity and measurement distance. |
| center thermometer | Inside of food after heating, inside of food during cooling, thick ingredients | The temperature of the food's core can be directly checked. | Because it is inserted into food, hygiene management such as washing and disinfecting before and after use is necessary. |
Guidelines for choosing between them:
In situations where you want to quickly check the surface temperature, such as receiving ingredients or checking the sales floor, radiation thermometer thermometer is suitable. In situations where you want to check the internal temperature of food, such as after cooking or during cooling, a core temperature thermometer is more appropriate.
Temperature monitoring and record keeping are also useful for reviewing hygiene management.
In food processing facilities, it's important not only to measure temperatures but also to record them as needed. Temperature records make it easier to monitor daily control conditions and are useful for identifying the causes of temperature deviations and implementing improvements.
In hygiene management based on HACCP, the emphasis is on managing key points in the food handling process and recording and preserving the implementation status. In process where temperature control is crucial, it is important to decide in advance on verification and recording methods that are appropriate for the site.
| Record items | Examples of what to record | 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. | Identify process that require temperature control. |
| What to measure | Ingredients, prepared foods, storage rooms, display cases, etc. | To allow tracking of items being checked later. |
| Measurement temperature | Whether there is a deviation from the measured value or standard. | Check the management status |
| Details of the response | Reheating, cooling, disposal, equipment checks, etc. | Record the response to abnormal situations. |
Key points when choosing a thermometer for a food processing facility
When selecting thermometers for use in food processing facilities, it's important to consider not only the measurement range and accuracy, but also ease of use, ease of cleaning, waterproofing, and ease of recording.
-
Decide what to measure.
We will clearly define what we are measuring, such as the surface temperature of food, the internal temperature of food, the temperature of the storage area, and the temperature of the sales floor. -
Decide which process to use it in.
The appropriate thermometer varies depending on the situation in which it is used, such as receiving, storing, heating, cooling, serving, and displaying. -
Check if it can be used hygienically.
For thermometers that come into contact with food, it is important to check factors such as ease of cleaning and disinfection, water resistance, and materials. -
Confirm whether it will be used for record keeping.
Clarifying whether you will record measurements manually or use them as data will make it easier to choose a product that suits your needs. -
Check if the product is suitable for your intended use and requirements.
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.
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 need to quickly check the surface temperature or the internal temperature of food.
Waterproof handheld radiation thermometer IR-TB
The IR-TB is radiation thermometer suitable for situations where you want to check the surface temperature of food, packaging, containers, equipment, and sales areas without contact. It supports Bluetooth Low Energy, which is useful for utilizing the measurement data.
- 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
The MF500B is a core temperature thermometer that can be used to check the internal temperature of food. It is useful for temperature management in food processing facilities, such as checking the core temperature after heating or checking the internal temperature during the cooling process. It supports Bluetooth Low Energy, which can also be used to streamline record keeping.
- 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.
Precautions when using for food purposes
If using this product in applications involving direct contact with food, please check the target product, contact area, material, and working conditions. Applicability varies depending on the application and conditions, so please contact us for details.
This product is intended for use in food products within Japan only. We do not support food applications overseas.
Frequently Asked Questions (FAQ)
Why is temperature control so important in preventing food poisoning?
To reduce the risk of foodborne illness, it is important to properly check temperatures at each process of the following stages: receiving, storing, heating, cooling, and serving food. Measuring and recording temperatures can help in the early detection of abnormalities and review of sanitation management.
Can food safety be confirmed using only radiation thermometer?
While radiation thermometer are convenient for quickly checking surface temperature, they cannot measure the internal temperature of food. When checking the internal temperature of food after cooking or during cooling, it is important to use a core temperature thermometer in conjunction with the infrared thermometer.
In what situations are core temperature thermometers used?
Core temperature thermometers are used to check the internal temperature of food after cooking and to monitor the cooling state after large-scale cooking. They are useful for temperature control in food processing facilities because they allow you to confirm whether the food has been sufficiently heated and cooled to the center.
Is temperature recording required for HACCP?
In hygiene management based on HACCP, it is important to manage critical process and record and preserve the status of their implementation. In process where temperature control is critical, checking and recording temperatures is useful for reviewing hygiene management and responding to audits.
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 appropriate; and for continuously monitoring temperature changes in storage rooms or refrigerators, a temperature logger or recorder is suitable. It is important to choose the appropriate device depending on the application.
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. Since applicability varies depending on the application and conditions, please contact us for details.
Summary: Temperature checks at each stage of process are crucial for preventing food poisoning.
In food processing, temperature control requires checking specific points at each stage process, including receiving, storing, heating, cooling, serving, and displaying ingredients. Using radiation thermometer to check surface temperature and a core temperature thermometer to check the internal temperature of food is essential for daily hygiene management and record keeping.
- Checking surface temperature: radiation thermometer in areas such as food receiving areas, sales floors, and equipment surfaces.
- Checking the core temperature: A core temperature thermometer is suitable for checking the internal temperature of food after heating or during cooling.
- Record keeping: Recording the date and time of measurement, process, object of measurement, temperature measured, and actions taken will be helpful in reviewing hygiene management.
- Product Selection: For applications involving direct contact with food, please check the target product, material, and working conditions.
Consultation regarding temperature checks in food processing facilities
When considering selecting a thermometer for various applications such as checking the surface temperature of food, checking the core temperature, or record keeping, please check the target application and working conditions before contacting us.
