14 Temperature 14.23 www.hannainst.com | foodcare introduction Hanna Thermometers for the Food Sector Operators in the food sector need an extensive range of products in order to guarantee the quality and safety of food supplied to the public while maintaining compliance with local and federal laws. In order to satisfy the need for quality, safety, and compliance, Hanna manufactures a vast range of products with the necessary accuracy and reliability to check the quality of food in all phases of preparation and distribution. Many of Hanna’s portable and pocket thermometer lines have become synonymous with temperature control in restaurants and catering facilities. For the adverse measurement conditions found in food production areas, typically with high humidity and condensation problems, Hanna has manufactured a substantial array of waterproof meters. To satisfy the requirements of HACCP, Hanna supplies a complete range of thermometers and pH meters to check goods from production to transport and from catering to storage. Documentation is a must in certain production cycles and important for HACCP programs. For this Hanna offers a range of logging meters. These are standalone meters that can measure and log the parameters without any supervision. Shock-resistant protective boots are available for many of our instruments. Temperature Temperature of food is constantly monitored to keep growth of pathogens and microorganisms under control. Temperature is important in production to ensure that the food is not spoiled and the quality is not compromised, therefore enhancing it’s value. Food needs to be kept at the correct temperature while stored, displayed, and on the move. If temperature is not properly controlled, bacteria can grow to dangerous levels in just a few hours. The table below lists recommended temperatures for different products. It is vital to monitor and document the temperature to which food has been exposed. Product Temp. Product Temp. Chunks of Meat ≤ 7°C Smoked Fish ≤ 7°C Minced Meat ≤ 4°C Frozen Food ≤ -18°C Innards ≤ 3°C Milk ≤ 7°C Frozen Chicken ≤ -12°C Fruit and Vegetables ≤ 10°C Deep-freeze Chicken ≤ -18°C Eggs ≤ 8°C Fresh Fish ≤ 2°C Dried Fruit ≤ 25°C Meat The temperature of meat at slaughterhouses is a vital quality control test and needs to be checked at various points of production. Fresh meat should be stored at about 2°C (35.6°F). For deep-freeze meat in storage, it should have an internal temperature around -22°C (-7.6°F) with the surface temperature reaching -35°C (-31°F). In order to thaw the meat properly, the surrounding temperature should be 7°C (44.6°F). Ham and Sausages The temperature of salted meat stored for several months is around 2°C (35.6°F). Afterwards, the product is rinsed and dried at around 25°C (77°F) prior to maturing at a preset temperature for a particular product. For sausages, the mixed ingredients are cooked at a certain temperature and then cooled at around 5 to 15°C (41 to 59°F). HACCP & Food Quality Testing Growth of bacteria over 5 hours at 37°C (98.6°F) (initial population 100) Temperature plays an important role in the processing and preparation of edible products containing meat Products and their recommended storage temperatures
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