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
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