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.
HACCP 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:
identify any hazards to be prevented eliminated or reduced
identify the critical control points (CCPs) at the steps at which control is essential
establish critical limits at CCPs
establish procedures to monitor the CCPs
establish corrective actions to be taken if a CCP is not under control
establish procedures to verify whether the above procedures are working effectively
establish documentary records to demonstrate the effective application of the above measures
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
