Food businesses in the UK are subject to rigorous standards in the form of Hazard Analysis and Critical Control Point (HACCP), a series of criteria designed to ensure that food is handled and prepared safely. When developing your HACCP plan, it is vital to document all key stages of the process – from deliveries to food storage to cooking and reheating food. Businesses handling food therefore must be able to monitor, ideally in real time, the conditions in which their ingredients are being housed. Using a temperature probe is the safest method to provide this reassurance and will minimise risks, save time and ensure HACCP standards are met at all times. ETI has a full range of temperature monitoring solutions. These include temperature data loggers which provide real-time information to enable instant responses to temperature-related issues.