Solutions for Food Safety and HACCP Compliance

Everyone recognizes the importance of food safety, not only in food preparation but in storing and serving food, and keeping the preparation area clean. There are a variety of tools available that help remove the guesswork during food storage, preparation, serving and clean up. HACCP (Hazard Analysis and Critical Control Points) is a science-based system that not only identifies problematic areas of food handling, preparation and serving, but also defines procedures that help businesses and people avoid food borne illnesses. Every establishment that prepares or serves food must have a HACCP system in place to ensure food safety. Time and Temperature Can Be The Enemy Bacteria need specific environmental conditions to grow. Knowing what conditions kill bacteria in order to avoid its growth is critical for food safety. The temperature danger zone is defined between 41° and 135°F (5° and 57°C). It is within this range that food can easily become unsafe. Procedures for cooking, handling and storing food often cross through this danger zone, so it is important to monitor how long food was exposed to unsafe temperatures. The good news is that there are tools for monitoring food temperatures in almost any circumstance. IMPORTANT: When measuring food temperatures during cooking or processing, it is mandatory to measure the core (internal) temperature of that food, not the surface, and to measure the thickest part.

Cook it Right... Food

Minimum Internal Temperature

Minimum Time at Specified Temperature to Eliminate Pathogenic Bacteria

Poultry/Meat Stuffed poultry, fish, meat or pasta Stuffing containing fish, meat or poultry, Wild game animals

165°F (74°C)

15 seconds

Roast (rare) Beef

130°F (55°C)

112 minutes

Ground beef

155°F (68°C)

15 seconds

Unpasteurized shell eggs prepared for immediate service, pork, fish and other meats

145°F (63°C)

15 seconds

Unpasteurized shell eggs prepared for late service

155°F (68°C)

5 seconds

Exotic species of game animal Comminuted fish and meat, injected meat

155°F (68°C)

15 seconds

Food cooked in a microwave oven

Until the minimum temperature is reached in all parts of the food, then allowed to stand for 2 minutes to obtain temperature equalization

Steaks

145°F (63°C) External surface must have cooked color change

None

Food Holding Temperatures Minimum temperature - hot foods Maximum temperature - cold foods

135°F (57°C) 41°F (5°C)

Keep food out of Temperature Danger Zone: 41°F to 135°F (5°C to 57°C)

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Tools for Cooking and Food Preparation Probe thermometers are used during cooking and may also be used for monitoring food temperatures during cooling and storage. They confirm that correct temperatures have been reached or maintained.

FlashCheck Jumbo Display Auto-Cal Needle Probe Thermometer, Model 11063 This jumbo display, needle tip thermometer is the perfect tool for measuring food temperatures during cooking and holding. The needle tip probe was designed to produce a faster response when used in less dense foods per FDA Food Code 4-302.12(B) 4-302.12(B).. Features include: • • • • • • • • • •

Auto-calibration feature Fast response time: less than six seconds NSF certified, CE Mark Ideal for measuring thin mass foods such as hamburger patties, chicken nuggets and fish filets per FDA Food Code 4-302.12(B) User selectable °F or °C scale NIST traceable factory calibration and RoHS compliant IP56 waterproof rating Easy cleaning with soap and water Auto shutdown in 10 minutes to save power

Model 11063

Needle Tip Probe

Calibrate the 11063 by immersing in a cup of crushed ice with water. Press the CAL button and allow it to cycle. Thermometer is automatically calibrated! 3

P.O.

Box

398

Pleasanton,

CA

94566,

USA

800-962-6776

www.deltatrak.com

FlashCheck Lollipop Thermometer, Model 11050 The FlashCheck Lollipop thermometer is ideal for applications when automatic recording of minimum or maximum temperature information over time is needed. This includes monitoring of prepared foods in refrigerators and freezers, hot holding areas and transport vehicles. Features include: • • • • • • • •

Continuous min/max temperature recording Auto-calibration feature Jumbo display LCD NSF certified, CE Mark User selectable °F or °C scale NIST traceable factory calibration and RoHS compliant IP67 waterproof rated housing, completely submersible Easy cleaning with soap and water Model 11050 50

Dishwasher Thermometer Kit, Model 12214 The FlashCheck Lollipop Thermometer is also available as a component of Model 12214, a dishwasher thermometer kit which includes a special heat shield that protects the LCD display. With the thermometer’s min/max feature, users can quickly verify and quantify the final rinse temperature in commercial potwashers and dishwashers, ensuring that the minimum sanitizing temperature has been reached, in compliance with Food Code 4-703.11(B). Using the Dishwasher Kit provides quantitave data, helping save energy by controlling hot water settings. It also helps to control costs by providing a significant savings over t-sticks and thermolabels.

Model 12214

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FlashCheck Folding Probe Thermometer, Model 15000 The FlashCheck Folding Probe thermometer with an overmold rubber casing is a rugged instrument that can withstand a 6 foot (1.8 meter) drop. The 4.4 inch (11.17 cm) reduced tip probe folds away for safety. Flash Measure Mode, a patented feature, scans the dynamic temperature curve every 2.7 seconds. Once the temperature stabilizes to within ±0.3°F (0.2°C) over 2 scan intervals, the program automatically beeps and locks in a final temperature. This ensures consistent temperature readings are recorded with no variability due to operator perception, making it an ideal HACCP tool for standardizing temperature measurement procedure. This thermometer is designed with: • • • • • • •

IP67 waterproof rated housing, completely submersible Continuous min/max temperature recording mode Reduced probe tip .09” (2.3mm) NIST traceable factory calibration User selectable °F or °C scale 6 second response time Backlit LCD screen

Bimetal Thermometers Bimetallic thermometers, commonly referred to as pocket dial thermometers, are a cost effective solution for monitoring temperatures of hot liquids and during food preparation. These instruments do not require a battery and are fully sealed: • • •

Field Calibratable Bi-Metal Coil Mechanism Waterproof

Specifications Model 29001 °F scaled Model 29002 Dual scaled Model 29003 Dual scaled Model 29004 Refrig/Freezer Model 29005 Oven Model 29006 Refrig/Freezer Model 29007 C° scaled Model 29009 °F scaled

P.O.

Box

398

Model 29002, Dual Scaled

Temp Range

NSF

0°F to 220°F

No

0°F to 220°F

No

0°F to 220°F

No

-40°F to 80°F

Yes

200°F to 600°F

Yes

-20°F to 80°F

Yes

-10°F to 100°F

No

0°F to 220°F

No

Model 29001, °F Scaled Model 29009, °F Scaled Model 29007, °C Scaled

Model 29005 Oven Thermometer

Model 29006 Refrigerator/ Freezer Thermometer Model 29004 Refrigerator/Freezer Thermometer

Pleasanton,

CA

Model 29003, Dual Scaled

94566,

USA

800-962-6776

5

www.deltatrak.com

Tools for Cool Down and Hot Food Holding Food cool down provides a separate set of challenges based on time and temperature requirements. Prepared foods need to cool through the temperature danger zone to avoid bacterial growth, according to strict parameters as defined by 2009 FDA Food Code 3-501.14(A,B). For food cool down: • •

Core temperature of the cooked food must pass from 135°F (57°C) to 70°F (21°C) within a total of 2 hours or less, and Core temperature of the cooked food must pass from 135°F (57°C) to 41°F (5°C) within a total of 6 hours or less.

Hot food holding, such as in a buffet line, also has strict regulations for safety reasons. Time is a less important factor since temperature is held outside the danger zone to avoid bacterial growth. Temperature, however, must be maintained according to FDA guidelines.

Hot food holding in a buffet line

Food Holding Guidelines: Keep hot foods at or above 135°F (57°C) Keep cold foods at or below 41°F (5°C) Keep frozen foods solid, at or below 0°F (-18°C)

Cold food holding at a deli counter

Heat/Cool Thermometer, Model 26003 Automated Cooking and Cool Down 135°F/57°C

70°F/21°C

Labor Efficiency Tool for Kitchen Staff 41°F/5°C Hot Holding

FAIL

Monitor Proper Cool Down of PHFs

2 Hrs 4 Hrs

PASS

Temperature Danger Zone Programmable three-zone cool down feature conforms to FDA Food Code 3-501.14 (A,B).

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Heat/Cool Thermometer, Model 26003, Automated Cooking and Cool Down The Model 26003 Heat/Cool Thermometer provides full automation for monitoring time and temperature during cooking and cool down periods. Cooked food must be cooled from the cooked temperature to 70°F within two hours and then from 70°F to 41°F within four hours to ensure safety. This thermometer’s unique, programmable three-zone cool down feature confirms conformance to FDA Food Code 3-501.14(A,B). When the temperature of food being monitored crosses the programmed temperature limit in the designated time, an audible alarm will sound and a visual Pass indication will be displayed on the LCD. If cool down times do not conform to Food Code cool down times, an audible alarm will sound and a Fail indication will be displayed. This eliminates any uncertainty related to food safety regardless of whether or not an operator is present. The Heat/Cool Thermometer, Model 26003, includes these features: • • • • • •

Model 1106 11063

Auto-calibration feature Fully automated three-zone time/ temperature control for food cool down Removable, easy to clean probe and Teflon® wire Includes removable mounting cradle User selectable °F or °C scale NIST traceable factory calibration

Min/Max Alarm Digital Thermometer, Model 12207 The Min/Max Alarm Thermometer is intended for refrigerators, freezers, salad bars, display cases and water tanks. The external probe allows the instrument to be placed outside the temperature controlled environment, thus providing easy visibility. An INT/EXT button allows users to display the ambient temperature or the remote temperature from the external probe sensor. Alarm limits can be set, enabling the thermometer to be used for automated monitoring. This is a risk abatement tool preventing product loss due to equipment failure. Features of the 12207 include: • • • •

P.O.

Box

Model 12207

Programmable high/low temperature alarm settings User selectable internal/external sensor Min/Max memory for lowest and highest reading User selectable °F or °C scale

398

Pleasanton,

CA

94566,

USA

800-962-6776

7

www.deltatrak.com

Tools for Non-Contact Temperature Measurement Some temperature critical items cannot be screened with a typical probe thermometer due to packaging or inaccessibility. Infrared (IR) thermometers can be used where a probe thermometer cannot. Common uses include temperature measurement of extremely hot surfaces, such as deep fryers, ovens and grills, and moving objects such as foods on a conveyor. Other uses of IR thermometers include measurement of foods in display cases, food buffet lines, salad bars, walk-in refrigerators and freezers. An infrared thermometer can be used to safely check different spots on hot griddles for even heat.

These thermometers are the ideal tool when the use of a probe thermometer is not practical, providing fast response time and multiple temperature samplings. Environmental inspectors and food safety managers use these thermometers to quickly screen the temperature of foods in display cases, or for incoming inspection at receiving docks.

ThermoTrace Waterproof Infrared Thermometer, Model 15036 Model 15036 infrared thermometer is a compact and affordable waterproof thermometer. Its features include: • • • • • •

Model 15036

Instant non-contact surface measurement 8:1 distance to spot ratio Laser sighting User selectable °F or °C scale IP54 waterproof rating, can be washed with soap and water Adjustable emissivity

ThermoTrace Waterproof Infrared Thermometer, Model 15006 (-40) • • • • •

Instant, non-contact surface measurement IP54 waterproof rating, can be washed with soap and water Laser sighting User selectable °F or °C scale 15:1 distance to spot ratio

Model 15006 and 15006-40

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Versatile Tool for High Temperature Applications ThermoTrace Waterproof Infrared Thermometer, Model 15036 Model 25002 is an expanded range, handheld instrument used by food service professionals and quality control inspectors to verify temperatures of foods throughout preparation, storage and handling. Designed with a rugged plastic casing and five interchangeable stainless steel probes, it can be used for a variety of applications, and is °F/°C switchable. Features include: • • • •

Measurement range of -83.2 to +1999 °F (-64 to +1400 °C) Battery life: 100 hours Lightweight and easy to carry Five interchangable probes:

Kit includes a base unit and 5 interchangable probes:

Surface (25005): Measures the temperature of cooking surfaces such as griddles Air/Gas (25006) - Measures the ambient temperature of air or gas

25012 25008

Penetration(25007) - Measures the temperature of thick mass foods

25007

Reduced Tip (25008) - Measures the temperature of thin mass foods such as hamburger patties, fish fillets, and chicken nuggets

25005

25006

Needle (25012) - Measures the temperature of soft foods, delicate products, and liquids Designed with a rubber boot and 3 interchangable K-type probes, the surface probe, the reduced tip probe and the needle tip probe, this NSF certified digital thermocouple thermometer is ideal for food service and quality control inspectors. It has a large LCD with an IP65 splash proof rating. It is used by food service professionals and quality control inspectors who verify temperatures of foods throughout prepration, storage, and handling. The rubber boot fits over the instrument to protect from falls. There is a high durometer rubber stand that is removable and can rotate and stay in position when fully opened. The sturdy, rubber encasing gives you maximum durability and versatility and protects the base from bumps or spills. • Sturdy Armored Construction Boot • Ideal for food service and quality control inspectors • NSF Certified • Three interchangeable K type probes available • IP54 Splash Proof P.O.

Box

398

Pleasanton,

CA

94566,

USA

800-962-6776

Model 25050 Reduced Tip Probe Model 25051 Surface Probe Model 25052 Needle Probe 9

www.deltatrak.com

Tools for Temperature and Humidity Measurement In some situations, environmental monitoring requires more information than just temperature. For some foods, improper humidity will reduce shelf life, sometimes causing mold. It may even negatively impact nutrient content. Thermo-hygrometers, instruments that measure temperature and humidity, are the perfect solution. These devices are useful for monitoring environmental conditions during food distribution and in storage areas, ripening rooms, greenhouses and more.

DeltaTRAK Digital Thermo-Hygrometer, Model 13307 Model 13307 thermo-hygrometer has a jumbo LCD that continuously displays both temperature and humidity. It can be used with an internal or an external temperature sensor, and has an internal humidity sensor. It includes a freeze alert button which enables the unit to sound an audible alarm if freezing conditions are recorded. Other features include: • •

Min/max memory for temperature and humidity °F/°C selectable scale

Model 13307

DeltaTRAK Digital Thermo-Hygrometer, Model 13307 The Model 13308 is a pocket-type thermo-hygrometer. The unit records and displays data in °F or °C scale. Min/max readings of both temperature and humidity are stored. The small size and pocket clip makes it a very convenient and portable tool for inspectors and maintenance staff.

Model 13308

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Food Safety Products for Sanitization Food safety is not limited to the monitoring of temperature and humidity parameters. Other measurable conditions such as pH and sanitization chemical concentrations, are also important. Tools are available for monitoring these parameters. pH meters measure the acidity level of foods. The acidity level is significant for food safety, as it will allow or prohibit bacterial growth. pH values range from 0 to 14, with 7 as the neutral point. Values below 7 are acidic, while values above 7 are alkaline. Most foods are neutral or slightly acidic although food bacteria are most common in the 4.6 to 7.5 range. Generally speaking, a pH of less than 4.6 is not potentially hazardous.

pH Plastic Indicator Strips, Model 50012 Acidity hinders bacterial growth. These plastic strips can be used to monitor the pH of liquids, semi-solid and solid foods. A color comparison chart is included with each package.

Quat Ammonium Test Papers, Model 50013 Quaternary ammonium solutions can be used to hand wash and sanitize cooking and eating utensils. These strips are used to confirm proper concentrations for successful sanitization. A color comparison chart is included with each package.

Chlorine Test Papers, Model 50014 Appropriate chlorine levels in low temperature dishwashers and hand washing solutions can properly sanitize utensils. These chlorine test papers show a color change that indicates chlorine concentration in the solution. A color comparison chart is included with each package.

P.O.

Box

398

Pleasanton,

CA

94566,

USA

800-962-6776

11

www.deltatrak.com

TempDot High Temperature Lables, Model 54114 This indicator label is used in commercial dishwashers and warewashers to ensure the recommended sanitation temperature has been reached. The single use adhesive label is affixed to the surface of dishes, utensils, or other kitchenware, and run through the wash cycle. Designed with thermochromic color-changing technology, the dark colored center dot turns bright orange to indicate if sanitation temperature was reached in order to verify compliance with FDA Food Code 4-703.11(B). The label can be removed from kitchenware and placed in a log book for record keeping.

Alcohol Wipes, Model 50009 These 70% isopropyl alcohol wipes are ideal for cleaning and sanitizing thermometer probes. They help avoid crosscontamination. Each disposable wipe is individually packaged.

DeltaTRAK Food Safety Kit, Model 50000 This is a cost effective package that includes a variety of the products listed in this pamphlet. Included are a model 11063 Jumbo Display Thermometer, a Model 12214 Dishwasher Thermometer Kit, 1 box (200 pieces) of the Model 50009 alcohol wipes, 16 of the model 54114 TempDot Dishwasher labels, 1 roll of the Model 50013 Quat Ammonium Test Papers, 10 pieces of the Model 50012 pH strips, and 1 roll of Model 50014 Chlorine Test Papers.

DeltaTRAK Jumbo LCD Kitchen Timer, Model 50007 Timers have a wide variety of uses in commercial kitchens, food preparation/processing facilities and food serving establishments. Model 50007 is a countdown/up timer, and is programmable in hours and minutes. It is useful for ensuring proper cooking and cool down times, and to make sure that prepared foods do not exceed their safe use period.

P.O. Box 398

Pleasanton, CA 94566, USA

800-962-6776

www.deltatrak.com

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