MEAT, FISH & POULTRY
Save money with these proven temperature monitoring systems As a food business operator you are personally liable for the quality and safety of your goods. The term refers to anyone involved in activities relating to the production, processing or sale of food products, not just the manufacturer.
Q
uality awareness must form the
In accordance with R638 and other legal
foundation of the day-to-day work
requirements and standards, the measuring
of all employees. As a food business
instruments used for this must be accurate
operator, you need to ensure that this is in
to 1°C and should be calibrated at regular
fact the case. The easiest way is via regular
intervals to ensure accuracy is maintained.
inspections and training. You must, however,
There are a number of ways temperatures can
also ensure that your documents are kept
be recorded to demonstrate this due diligence.
up-to-date at all times and are available for at least six months after the shelf-life
THE PROBLEM WITH PAPERWORK
expiration date. This is especially relevant
Numerous companies which produce,
in relation to compliance with temperature
store or distribute food products
limits, e.g. during the storage, processing and
still record temperature readings
transportation of food products.
manually on paper. Lots of quality
In the event of any limit value deviations,
managers in these companies
you should document what corrective action
remain convinced that paperwork
was implemented to show due diligence. It is
is sufficient to meet the legal
essential to maintain the cold chain for the
documentation requirements.
goods that come under your responsibility. In the case of food which cannot be stored
Temperature control is vital in the cool room
“The common preconception that temperature monitoring systems are always expensive and complicated is actually just that: a preconception. As a rule, these systems can be scaled according to requirement – and can even be operated with a single data logger”
It is not our aim to call this into question, but we do believe that it
at room temperature without incurring
makes sense to take a closer look at this
potential problems, the cold chain must not
within the context of risk analysis. The
ERRORS CAN SEEMINGLY COME OUT OF NOWHERE
be interrupted. Deviations (e.g. during loading
Hygiene Regulation R638:2018 requires
There are several obstacles to using handheld
and unloading) are only permitted within
appropriate temperature control measures
measuring instruments, spot checks and
certain limits (maximum +2°C) and for a short
to be taken to ensure that the cold chain is
paperwork. As a quality manager, you
period of time.
not interrupted.
never know what has happened between
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October 2021 | FOOD RE VIEW
