New thermometer scans food surfaces for critical readings

By George Reynolds

- Last updated on GMT

Related tags Food safety Food Hazard analysis and critical control points Haccp

A new food safety thermometer can scan the surface of hot and cold
foods, displaying results instantly, its manufacturer claims.

US-based Metris Instruments says its TCT303F is specifically designed for food safety professionals conductingtemperature and hazard analysis critical control point (HACCP) monitoring. HACCP is an internationalstandard for food safety procedures in processing plants.

Temperature monitoring form an integral part of HACCP preventative measures, now being recommended by food standard agencies throughout theworld as a way of ensuring the most effective way for businesses to ensure consumer protection fromdangerous pathogens.

Colonies of organisms multiply rapidly when food temperature is neither too hot nor too cold. Organisms causing most food-borne illnesses, such as salmonella and E. coli, multiply most prolifically between 41F(5C)and 140F (60C).

The TCT303F thermometer uses infra red to scan food surfaces. A K-type thermocouple probe canalso be used to take contact readings from the surface or below. The TCT303F is accurate to within the Food and Drug Administration (FDA) food code recommended 2F (1C) over the entire HACCP critical temperature range,Metris claims.

A key feature of the thermometer is the 'go/no-go HACCP' green and red bright warning lights (LED),which warns users if set parameters.

The device is watertight, washable and lightweight (about 3.5 oz) and therefore can be used to monitor food transportation as well asduring cooking, cooling and storage.

The TCT303F features a non-contact measurement range of -67F to 482F (-55C to 250C) and a contact range of -67F to 626F (-55C to 330C). The resolution display is to 0.5F (0.2C)accuracy and an error message will appear if measured or ambient temperature is out of range.

A lock function permits continuous temperature readings without continuous manual intervention.

Related topics Food Safety & Quality

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