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Instruments designed for food processing & preparation to help you meet

Food Service & Preparation Catalog - 31262 TPI Food Safety Catalog

Hazard Analysis and Critical Control Point Principles HACCP
TPI instruments can help. • Conduct a hazard analysis• Determine the critical control points • Establish critical limits • Establish monitoring procedures • Establish corrective actions • Establish verification procedures • Establish record-keeping and documentation procedures WHY USE A DIGITALTHERMOMETER? •With health and safety apriority in food handling, preparation and storage, it is vital to use the most accurate methods available to confirm food temperatures. •Because of this the FDAFood Code recommends an electronic digitalthermometer with eithera thermocouple orthermistor sens orrather than a bimetal thermometer for fast and accurate temperature measurement. With the sensor located in the tip of a thermistor or thermocouple probe, you can more accurately measure temperatures in thin filets of fish and poultry, and also hamburger patties. •In addition to higheraccuracy, digital are more likely to maintain calibration than bimetals. Copyright © 2007 Test Products International, Inc. www.tpi-thevalueleader.com • 800.368.5719