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Temperature Measurement – Oil quality measurement – Monitoring - Documentation

Cold Chain Monitoring

Temperature-sensitive goods of all kinds need to be kept either (deep-)frozen or heated throughout their lifecycle. For goods requiring refrigeration, cold chains are established to regulate and document their temperatures. The individual stations through which the goods pass (such as storage facilities, transport vehicles, refrigeration units, etc.) form the links in the cold chain. This process is relevant to sectors such as retail and logistics companies, as well as any business with cold storage or refrigeration units for food. To document temperatures, they are measured using handheld thermometers or data loggers. The data collected is then recorded either manually or electronically. For frozen foods, there are clear EU requirements for temperature documentation in accordance with Regulation (EC) No 37/2005.

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Gastronomy monitoring

Hotels, restaurants and caterers face the challenge of not only maintaining the cold chain for temperature-sensitive foods, but also ensuring sufficient heat during food service. This needs to be monitored and ideally documented - even when things have to move fast. In addition to temperature control, the quality of the frying oil plays an important role, especially when preparing fried foods. Data loggers, handheld thermometers and oil quality meters can be used to manage these different measurement tasks. Handheld devices with Bluetooth connectivity, combined with appropriate software, can be a great help in making these measurements.


 

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Oil Quality Monitoring

Restaurants that fry their own food face two seemingly contradictory challenges: on the one hand, the quality of the fried food must remain consistently high, which suggests frequent changes of frying oil. On the other hand, frying oil is a significant cost factor and should be used for as long as possible for sustainability reasons. It is therefore crucial to determine the right time to change the oil - not too early, but not too late either. The German Society for Fat Science (DGF) recommends two things: firstly, the polar compounds (% TPM), which are the degradation products of the oil, should be used to determine when the oil should be changed. Secondly, the oil should be changed at around 24% TPM. Electronic handheld devices, now available with Bluetooth connectivity, are used to measure oil quality in % TPM.
 

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What is HACCP?

Depending on the application and use case, ebro® offers the right HACCP system for you.

"HACCP" stands for "Hazard Analysis" and "Critical Control Points." It is a concept based on the following considerations: What can go wrong, and how can we prevent it from happening? First, a hazard analysis is conducted to identify what could negatively affect the quality of food. Then, measures are defined to avoid these risks. This process also establishes when, where, how often, and by whom it should be monitored to ensure the measures are effective (critical control points).

The term is primarily used in the food industry. Every business in the EU that deals with food, transports it, or stores it is required to implement and regularly apply an HACCP system. In general, the idea of preventing negative impacts on product quality is recommended for nearly every business and industry. This principle is also applied in various forms outside the food industry. HACCP simply describes the specific approach that must be followed within the food industry.

Steps for implementing a HACCP concept"

HACCP FAQs

Here you can find answers to frequently asked questions.

Here you can find answers to frequently asked questions.

The first step is to consider all the potential risks that could adversely affect the quality of the product. Exactly what these risks are will depend on the company and its situation. The focus is certainly, but not exclusively, on the major issue of hygiene. For each risk identified, a measure must be developed to either prevent the problem from occurring or at least to detect it at an early stage. In addition, concrete countermeasures must be defined. A good documentation system must be put in place, not only for the policy itself, but also for its day-to-day implementation. All affected employees must be trained accordingly. The policy should be seen as a dynamic system that is adjusted and improved whenever deviations are identified. Ideally, the concept becomes an integral part of the internal processes, ensuring that no substandard products leave the company.

 

 

What should data loggers be able to do?

Data loggers should, of course, be able to measure what is most important for HACCP applications: the temperature of the food and the ambient air. The temperature range should be at least -20°C to +65°C with an accuracy of ±0.5°C. The logger should be rugged enough to withstand washing or splashing without damage. For frozen food applications, the logger should comply with EU standard EN 12830, which includes all relevant requirements.

Looking for a standard data logger?

Here is the classic: EBI 20 T1 Set.

What should a handheld thermometer be able to do?

Handheld thermometers should be able to accurately measure the temperature of the product. The measuring range should be at least -20°C to +65°C with an accuracy of ±0.5°C. The handheld should be robust enough to withstand washing or splashing without damage. For frozen food applications, it should comply with EU standard EN 13485, which covers all the relevant requirements.

Looking for a handheld thermometer without Bluetooth?

Here is the classic: TLC 750 i

How can instrumentation help with HACCP?

Instrumentation has long been used in the processing, storage and transportation of food. On the one hand, it helps to directly assess the quality of food. On the other hand, it helps to monitor compliance with the cold chain. Critical control points, which cover both of these aspects, are part of any HACCP concept. Instrumentation supports the process by determining whether the measures put in place are effective.

What should oil quality monitors be able to do?

Oil quality monitors should be able to measure the quality of frying oil in hot fat. The measuring range should start at 1% TPM and extend at least to 30% TPM. The accuracy should be at least ±2% TPM. The instrument should also be rugged and waterproof so that it can be easily washed or sprayed without damage. It should also have temperature compensation to ensure the repeatability and accuracy of the measurement.


Looking for a oil quality meter without bluetooth?

Here is the classic: FOM 330.

Application Examples

HACCP with cold chain monitoring
✓ Checking incoming goods with handheld thermometers:
When a warehouse receives a delivery of temperature-controlled food, the warehouse staff must ensure that the goods are in perfect condition. This includes checking the temperature of the items. There is limited time to perform this check, as there is a risk that the food will warm up during the transfer, potentially breaking the cold chain, especially with frozen foods. Infrared thermometers are ideal for quick measurements, but they often compromise accuracy. Therefore, penetration thermometers should be used where accuracy is critical. To avoid the need to purchase and maintain two separate devices, a dual thermometer containing both infrared and penetration sensors is recommended.

✓ Monitoring cold rooms and refrigeration units with data loggers:
An important part of cold chain monitoring is the monitoring of stores where food is stored for long periods of time. Fixed data loggers are ideal for this purpose. They measure and record the temperature at regular intervals. The collected data can either be read directly from the display or transferred to a PC for analysis and permanent storage. Different solutions are available to suit different budgets, from basic systems requiring manual intervention to fully automated monitoring systems.

✓ Transport monitoring with data loggers:
The temperature of many food products also needs to be monitored during transport. Data loggers are the preferred tool for this task. They are placed in the refrigerated area and measure the temperature. The data is permanently stored in the data logger until it is transferred to a PC where it can be analyzed and stored.

HACCP in the Hospitality & Food Service Industry

✓ Production control with handheld thermometers:
During food processing, it is essential that food does not get too cold or too hot. Handheld thermometers are ideal for this purpose. They come in a variety of models, including those with or without handles, with or without cables, and with interchangeable or fixed probes. 

✓ Monitoring food service with handheld thermometers:
Hot food should be stored and served at a temperature of at least +65°C. Random checks are advisable to ensure that these temperatures are maintained. Handheld thermometers are well suited to this task. Typically, these thermometers are also used for other applications and are usually sufficient to check the temperature during meal service.

HACCP in oil quality monitoring

✓ Oil quality monitoring:
Frying oil is expensive but essential for the quality of fried food. Especially in catering establishments with a high turnover of fried food, a good balance must be maintained: the oil should not get too old to maintain food quality, but it should not be changed too early to keep costs under control. Oil quality meters can help determine the optimum time for an oil change. These handheld instruments provide objective readings, along with clear and easy-to-understand recommendations: continue to use the oil, change the oil immediately, or change the oil soon. The latter will help determine whether or not the oil can be used for another frying batch.

Why ebro®?

ebro® has decades of experience as a manufacturer of measuring systems for the food and pharmaceutical industries. The range of our measuring systems includes self-developed thermometers of all kinds, simple data loggers, wireless data loggers, software, oil quality meters, pH meters and much more. Some of these products are world class in terms of quality, reliability and value for money. Good advice, support and service round off our range of services.

    
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Measurement devices for HACCP application

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