Various food control devices are indispensable devices for restaurants, hotels, catering services, ovens, industrial kitchens, hospitals and nursing homes. Food control devices are necessary devices to detect the amount of microbes in food or to monitor the freezer chain in the food sector. Hygiene and sanitation are very important for these companies. As businesses must be careful when choosing employees' clothing or planning their cleanliness, they must also check the parameters that ensure hygiene, hygiene and health safety by using food control devices.
The most important parameters to be considered here are microbes. Germs can be found anywhere on food tables, counters, shelves and cupboards.
Food control and measuring devices can be used to quickly and accurately measure temperature, humidity, pH and cooking oil quality. Here are a few examples of measuring devices that control food:
- Surface temperature measurement and temperature measurement in food (HACCP standard)
- PH measuring instruments with economical stainless steel knife pH electrode for food
- Humidity measurement for all types of food
- Temperature recorders (HACCP standard)
It is important to measure temperature, humidity and pH values not only in food production processes but also in the processing, packaging, transportation, storage and distribution of prepared foods. Therefore, these measurements are made in the kitchens of catering companies, restaurants and all companies offering food in the goods acceptance and storage departments of companies carrying and distributing food products.
Thanks to these measurements, product quality can be assured at the stage of goods acceptance. If high quality and long lasting products are processed in healthy conditions, consumers will be served with high quality and delicious and high quality service.
All foodstuffs are heat sensitive. Therefore, different foodstuffs must be stored at different temperatures. Processed, cooked food, raw food and fruit should be stored at 3 / 5 in order not to spoil the vegetables. Since red meat, white meat, chicken and fish deteriorate more quickly, processed species of these products should be stored at -18 / -20. Temperature measurements of these environments can be recorded by portable recorders.
The degree of acidity or alkalinity of a food is expressed by its pH. Foods naturally contain organic acids. These acids are effective in preserving the taste, color, brightness and quality of foods. pH measurements are carried out to determine the degree of maturity in fruits and vegetables, to determine the durability of some foodstuffs for long-term storage, and to determine the temperature of sterilization and pasteurisation to be applied in some foodstuffs.
Food Temperature and pH Control How?
The aim of the Food Hygiene Regulation issued by the Ministry of Food, Agriculture and Livestock is to ensure the protection of consumers in terms of food safety and to explain the general rules for food hygiene and hygiene from the production of food to consumers. Accordingly, any food-related production should be equipped with devices for temperature control and pH control in all establishments.
The organizations providing test and inspection services also carry out hygiene and sanitation examinations in accordance with national and international standards and with an impartial approach. These organizations are accredited in accordance with the standards of TS EN ISO / IEC 17020 General Criteria for the Operation of Various Types of Inspection Organizations and carry out their activities within the scope of this accreditation.
In the test and inspection studies, the principles of Food Hygiene Regulation and TS 2003 Food Production Facilities Hygiene and Sanitation - General Rules published in 13027 are complied with.
our organization TÜRCERT Technical Control and Certification Inc.provides food temperature measurement and pH control services to the enterprises with a competent manager and employee staff and a strong infrastructure.