This is where foods pass over into the responsibility of the restaurateur. He or she has to be able to rely on receiving and processing only impeccable goods. Since the cold chain and other binding regulations must be adhered to for fresh foods and deep-frozen products, these goods deserve special attention in the context of food safety. The handover of goods generally takes place in the loading bay. Immediately after the supplier’s arrival, the temperature is measured here either directly on the loading platform or in the delivery vehicle. A printed protocol can serve as proof.
Measurement method
Non-contact infrared measurement is used especially often in Incoming Goods, as it provides results quickly and non-intrusively. However, an infrared thermometer measures only the surface temperature. In order to record the core temperature of foods, penetration measurements are usual. In both cases, the measured values are recorded manually in a test form or a digitally in a PC.
Recommended measuring instrument
The penetration infrared thermometer testo 104-IR
• Combi instrument for infrared and core temperature
measurements
• High-quality, robust folding joint for tough working use
• Precise 2-point laser with 10:1 optics shows the exact
measurement area, allowing error-free measurements
• HACCP and EN 13485-compliant
More penetration infrared thermometer from Testo Malaysia, Singapore or Indonesia.