HACCP stand for Hazard Analysis and Critical Control Point. It is used to describe an internationally recognised means of managing food safety and protecting consumers. It is a requirement of EU food hygiene legislation that applies to all food business operators except farmers and growers.
EU Regulation 852/2004 (Article 5) requires food related businesses to implement and maintain hygiene procedures based on HACCP principles. This legislation replaced the Meat (HACCP) Regulations 2002.
The HACCP regulations are internationally accepted as the system of choice for food safety management. It is a preventative approach to food safety based on the following seven principles:
The HACCP approach provides a systematic way of identifying food safety hazards and making sure that they are being controlled day-in, day-out.
Therma 20 thermistor thermometer for high accuracy readings. Exclusive of probe. assured accuracy for the life of the thermometer meets the European Standard EN 13485 FREE traceable certificate of calibration included UKAS 3 point certificate available (+£48) 2 year guarantee for Therma 20 probes click here
Saf-T-Log Thermometer for paperless temperature recording meets the European Standard EN 13485 displays date, time & user name with each reading automatically archives data & creates reports PASS/FAIL & corrective actions displayed holds up to 7 checklists the Saf-T-Log is priced excluding probe the Saf-T-Log & Probe kit includes probe and boot
DTR Data Temperature Recorder checks deliveries are within programmable limits. programmable limits for chilled, frozen & ambient foods print-out with accept or reject message eliminates possibility of human error the DTR is exclusive of probe
ThermaData TD1F - two channel thermistor WiFi logger for wireless temperature monitoring one remote probe & one internal sensor resolution of 0.1 °C/°F email alerts when alarm limits exceeded access temperature data worldwide via internet programmable high/low alarm user friendly, simple setup perfect for HACCP analysis