When the temperature of food reaches the danger zone between 40 degrees Fahrenheit and 140 degrees Fahrenheit, bacteria like Staphylococcus aureus, Salmonella enteritidis, Escherichia coli, and Campylobacter can grow to dangerous levels and cause illness. At those temperatures, bacteria can double in number in as little as 20 minutes. For these reasons, food manufacturers, distributors, warehouses, and retailers must make sure that refrigerated and frozen foods stay cold until they are purchased or served.
The cold chain refers to the succession of refrigeration steps along the supply chain used to keep perishable food in a healthy temperature range. The chain analogy is used to make clear that food quality is only as strong as its weakest link. If food temperatures fall out of range at any step along the way, that food can be compromised.
Food suppliers need to use proper refrigeration throughout the entire cold chain and implement a Hazard Analysis and Critical Control Points strategy to manage the cold chain and ensure food safety. Temperature monitoring, recording, and data logging technologies make that job a lot easier and provide an additional layer of protection.
Remote Temperature Monitoring Systems
Although commercial refrigerators and freezers come equipped with thermometers, many don’t have a way to alert users if the temperature strays out of the safe zone or if the power goes out. Having personnel check and record the temperature around the clock is impractical and unreliable. Just because the air and products inside of the unit feel cold, that doesn’t mean it is the appropriate temperature to maintain food safety.| | | Next → | Single Page