• HACCP - History:
Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety and pharmaceutical safety that identifies physical, allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. HACCP is believed to stem from of a production process monitoring used during World War II because traditional "end of the pipe" testing on artillery shell's firing mechanisms could not be performed, and a large percent of the artillery shells made at the time were either duds or misfiring. HACCP itself was conceived in the 1960s when the US National Aeronautics and Space Administration (NASA) asked Pillsbury to design and manufacture the first foods for space flights. Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on risk-assessment, HACCP plans allow both industry and government to allocate their resources efficiently in establishing and auditing safe food production practices. In 1994, the organization of International HACCP Alliance was established initially for the US meat and poultry industries to assist them with implementing HACCP and now its membership has been spread over other professional/industrial areas. Hence, HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices based on science, differs from traditional "produce and sort" quality control methods that do nothing to prevent hazards from occurring and must identify them at the end of the process. HACCP is focused only on the health safety issues of a product and not the quality of the product, yet HACCP principles are the basis of most food quality and safety assurance systems,and the United States, HACCP compliance is regulated by 21 CFR part 120 and 123. Similarly, FAO/WHO published a guideline for all governments to handle the issue in small and less developed food businesses.
• Below you will find a very useful table with the current temperatures that are critical to control to keep your HACCP system benefiting your operation.
• These temperatures are based on the standards in Europe, especially the United Kingdom, which are more rigorous and demanding than those you will find recommended and enforced in the United States.
• Refrigerated, 0 to 5 Celsius, dairy, produce, meat, poultry and seafood
• Frozen, -23 to -18 Celsius, dairy, frozen vegetables, other frozen items, meat, poultry and seafood. NOTE: Ice Cream may be accepted at -12 degrees celsius/10 degrees Fahrenheit though it is not recommended
• Refrigerated, 0 to 5 Celsius, all refrigerated foods
• Refrigerated, -1 to 1 Celsius, fresh meat, poultry and seafood
• Frozen, -23 to -18 Celsius, dairy, ice cream, other items, frozen vegetables, meat, poultry and seafood
• Frozen, -18 to -12 Celsius, Ice Cream being scooped can be held/scooped for up to 7 days in a scooping cabinet
• Refrigerated, 0 to 5 Celsius, all cold foods in pantry and on buffets
• Refrigerated, -18 to -12 Celsius, Ice cream being scooped - but must be discarded after the 7th. day
• Hot 1, 64 Celsius, buffets ( dish), steam tables in kitchens
• Hot 2, 72 Celsius, first cooking / internal temperature and must maintain for 2 minutes minimum. Can then be kept at Hot 1 level
• Hot 3, 80 Celsius, Reheating of food / internal temperature and must maintain for 2 minutes minimum. Can then be kept at Hot 1 level
• Like many modern abstract concepts now appearing in our foodservice industry, HACCP, an acronym for Hazard Analysis and Critical Control Point is not easy to define or understand without some concentration and preparation. For HACCP to work you must make it a part of the operation and do not compromise it with concerns for quality and profit or else you will dilute it's singular focus on food safety
• The contemporary answer to these challenges is HACCP, a simple combination of common sense with science to ensure safer food harvest, transport, storage, production, preparation, retailing and in the end, consumption. At that point, many times we have very little choice, and often make the wrong one and serve a questionable product when in fact it should have been scrapped
• Temperature measurement, datalogging and control is crucial in many industries and sectors

Multi channel thermometer for haccp:

• HACCP Ready
• Industry Solutions
• Environmental Control
• Bio / Pharmaceutical
• Agriculture
• Bakeries and vegetable greenhouses
• Wine cellars and olive oil