All foodstuffs are affected by inappropriate temperatures. For this reason, the temperature and humidity values of the environments where foodstuffs are stored, placed or stored should be measured and appropriate conditions must be provided. Today, there are temperature and humidity recorders that measure, record and store historical and humidity values. They are produced in different sensitivity and capacity according to the environment to be used.
Humidity and temperature are the most important factors determining the quality of food products. Moisture is a criterion to determine the shelf life and storage conditions of foodstuffs processed and packaged both before and after processing. Shelf life of foods is the period in which the chemical and physical properties, nutritional values and quality of the food will not deteriorate when kept under proper storage conditions. Temperature, humidity, light and oxygen properties of the environment in which food is stored may decrease the quality of food. Moisture measurement in food laboratories is important to check that the manufacturer manufactures in accordance with standards.
The maximum humidity that can be found in foods is limited by various legal regulations and standards. When the amount of water in food rises above a certain level, microorganisms start to reproduce. As the moisture content of cereals increases, mold, sprouting, harmful insects, toxins and unwanted conditions occur. The simplest form of concentration and consistency control in food establishments is to know the amount of moisture.
How to Control Humidity and Temperature of Environments?
The internal temperatures of foodstuffs are also influenced by the ambient conditions. However, in appropriate environments this exposure is not excessive and does not cause food spoilage. However, when the appropriate temperature values are exceeded, the foodstuffs change and start to deteriorate. Therefore, not only the ambient temperature, but also the internal temperature of the food should be measured. Many temperature measuring devices measure the internal temperature of food using dip or dip tips. At the same time, the surface temperature can be measured without touching the food with the infrared eyes on the device.
It is also important to measure the humidity in the food environment. Moisture meters are used for moisture measurement of air and environmental conditions. Some devices are combined devices that measure both temperature and humidity. In food production facilities and food storage areas, a certain moisture content should be taken into consideration according to DIN requirements and frequent measurements should be made.
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 criteria for food hygiene and hygiene from the production of food to consumers. Accordingly, all food-processing establishments must have food environments and devices to measure their own internal temperature and humidity.
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.is also operating on the basis of the authority it receives from national and international accreditation bodies. It provides humidity and temperature control services to enterprises with a competent manager and employee staff and a strong infrastructure.