In the food sector, checking the correct temperature all along the cold chain is one of the basic measures for assuring quality and guaranteeing compliance with legal and internal standards, because temperature fluctuations are often the cause of spoiling or impaired quality when it comes to food.

Most products pass through many different hands on their way to the end consumer and the responsibility for food quality and food safety also changes, again and again, along the cold chain. Failure to maintain the cold chain can lead to spoiled food and, consequently, can cause harm to both brand and bottom line!

In addition to the mandatory legal requirements and temperature limit values, various temperature terms are used:  storage temperature, product temperature, air temperature, core temperature, and surface temperature.  

What are the differences between these types of temperatures and how significant are they in terms of product quality? Also: what measurement methods are there and which of them are best suited for monitoring food temperature?

Testo answers all these questions and more in their detailed article:
Determining Air and Product Temperatures of Food Accurately

We know there is much debate about the use of rBST in the dairy sector. Join us for this webinar presented by Dr Mark Chimes, a veterinarian from the Dairy Standard Agency, as he discusses the ins and outs of this heated topic.

Find out more about this Advanced Course in Hygienic Engineering and Design presented by EHEDG through the Enterprises University of Pretoria.