Food Safety

DangerZoneThermometer

DeltaTrak offers a comprehensive range of high quality instruments and software for monitoring environmental and processing conditions of food from its source to moments prior to its consumption; the farm to fork sequence. Whether you're checking the environmental conditions in your greenhouse or hatchery, the temperature of your coleslaw throughout its entire transport and storage, or the internal cooking temperature of your rack of lamb, we have just what you need.

DeltaTrak's time/temperature monitoring instruments play an important role in HACCP (Hazard Analysis Critical Control Points) programs to prevent dangerous levels of microbial contamination. The U.S. Food and Drug Administration's Food Code requires all businesses which handle, distribute or process food products to develop and implement a food safety plan based on the principles of HACCP.

DeltaTrak offers several instruments that help ensure food safety and quality at each critical control point within your HACCP program.

Food and food products in-transit present particular challenges to cold chain management. DeltaTrak has a full line of data loggers and in-transit recorders to help monitor the temperature inside transport vehicles.

When processing food, temperature is a critical part of the cooking process. Food must reach a certain temperature for a certain length of time. DeltaTrak’s digital thermometers help monitor the temperature of food throughout processing.

Neighborhood bistros to large industrial kitchens know the importance of sanitization in any food safety program. DeltaTrak has thermometers and thermal labels designed to monitor temperature inside a commercial dishwasher.

DeltaTrak takes great pride in the thoughtful, carefully engineered design of its products, services, and programs to help ensure food safety and quality throughout the entire food growing-processing-transporting-serving chain.

 

HACCP

HACCP

Food-Safety-KitThe Hazard Analysis Critical Control Point (HACCP) concept uses a system approach to food safety. The DeltaTrak Food Safety Kit will provide you with the tools allowing you to monitor those critical control points and help prevent food borne illnesses at your facility. The comprehensive kit, carried in a convenient multi-pocketed fanny pack, holds many items needed to conduct food safety checks. Originally developed for the inspectors and sanitarians of the California Department of Health Services, this same kit is now available for restaurants, schools, hospitals, health care facilities, and all food service establishments where food safety is critical.

The kit comes with an easy to understand, bilingual English/Spanish reference guide, Food Safety Made Easy. This step-by-step guide discusses how to use each tool, and lists the safe temperatures for cooking and storing of various food, temperature and chemical levels necessary for proper sanitization and the pH level needed to assure food safety. A binder containing record Keeping Log forms is also included to meet the recommended food safety documentation criteria.

The Food Safety Kit contains the following items:

Jumbo Display Waterproof Thermometer, Model 11063: An NSF-certified fast and accurate thermometer with a large display and needle tip probe.

Waterproof Dishwasher Thermometer Kit, Model 12214: Includes a Waterproof Lollipop Thermometer, Model 11050 and a heat shield for use in commercial dishwashers.

Alcohol Wipes: The 70% Isopropyl Alcohol Wipe cleans the thermometer probe to help prevent cross contamination, especially important for prepared, ready to eat foods. Each wipe is individually foil wrapped.

Thermal Labels: The self-adhesive Thermal Label is applied to a ceramic plate before loading into a hi-temp dishwasher. When the actual plate temperature reaches the proper sanitization of 160°F (71°C) during the final rinse cycle, the label irreversibly turns from white to black. Attach the used label to the Record Keeping Log as evidence of this critical control point.

Quat Test Paper: Quaternary Ammonium can be used to wash and hand-sanitize food utensils. A color change of the test paper (0 to 400 ppm) compared against a color chart shows if the quat level is sufficient for sanitization.

Chlorine Test Paper: Chlorine can be used to wash and hand-sanitize food utensils. Verify the chlorine level by the color change of the test paper. (10-200 ppm).

pH Strips: Acidity hinders bacterial growth and by controlling the level of acidity, or pH, food borne illnesses can be prevented. The stiff plastic sticks (0 to 6 pH) allow easy pH measuring of liquid, semi-solid and solid foods.

In-Transit

In-Transit

Recording and archiving temperature data of perishable products during transport is imperative whether you are a supplier or receiver, to protect your financial interests, and to help manage the cold chain. Whether you’re transporting temperature-sensitive food products to market, blood bags from donor facilities, chemicals to distribution centers, or pharmaceuticals overseas, placing temperature recording devices on all perishable loads is key to customer confidence and critical to a complete quality assurance program. Use the ColdTrak® Cold Chain Solution to improve cold chain efficiency through better, comprehensive information management.

FlashLink CT Data Loggers are fail-safe, powerful, and easy-to-use front end devices for recording critical time and temperature data. The temperature data loggers generate serialized, permanent records of temperature conditions during transport of each load that has such a data logger attached to it. This provides quality assurance documentation and corroborating evidence to support insurance claims when temperature-sensitive commodities have been damaged. Data from the data loggers can be downloaded into a PC using our easy-to-use data download/management software, or downloaded directly to a handheld printer. Through our ColdTrak Cold Chain Solution, data from a data logger can be encrypted and sent to our secure DBMS (Database Manage System) server for online-based data hosting, thus allowing secure remote access to crucial data by authorized individuals from anywhere in the world; this centralized data management system makes it significantly more manageable for mid to large size businesses to track in-transit storage environment data.

Data derived from the logger will help you analyze the effects of temperature during transport on product shelf life. Protect your temperature-sensitive products during transport with DeltaTrak electronic data loggers and single-use chart temperature recorders.

Processing

Processing

Whether processing food for mass distribution or preparing a steak to perfection for a customer in a restaurant, food safety is the most important ingredient. The environmental and internal conditions of food products must be carefully monitored and documented during processing. According to the Centers for Disease Control, many of the major causes of foodborne illnesses are temperature-related and occur during processing. The causes include: (1) failure to properly cool foods, (2) failure to thoroughly cook foods, (3) refrigerated food allowed to get into the “danger zone” from 41°F to 140°F (5°C to 60°C), and (4) failure to reheat food to a high enough temperature. If your company handles, cooks, and serves food, DeltaTrak has products and services that will fit easily into your food safety program, helping you to comply with HACCP and U.S. Public Health Service Food Code regulations.

HACCP

Hazard Analysis and Critical Control Point, or HACCP, is a practical, systematic management tool designed to ensure food safety. As food products move from the field through the processing plant to the table, contamination (microbial, chemical, or physical) may pose a health hazard. HACCP is a specific action plan to identify and control these hazards from entering the handling process, and to document the safety of food products. DeltaTrak’s time/temperature monitoring instruments play an important role in HACCP programs to prevent dangerous levels of microbial contamination.

The U.S. Food and Drug Administration’s Food Code requires all businesses which handle, distribute or process food products to develop and implement a food safety plan based on the principles of HACCP.

Products

The FlashCheck Jumbo Display Probe Thermometer has a reduced tip and fast response time for product temperature spot-checks. It has an Auto-Calibrate feature for calibration in the field.

The FlashCheck Folding Probe Thermometer has a min/max feature to track the minimum and maximum temperatures during a measurement cycle. The 4.4 inch (111.76mm) long, reduced tip probe folds away for safety and the entire unit will fit in a shirt pocket.

The Heat/Cool Thermometer tracks the cooling rate of cooked foods easily and with little intervention.

Monitor temperatures inside freezers, refrigerators, display cases and water tanks with the Minimum/Maximum Alarm Digital Thermometer.

Use the High Temp Stainless Steel Data Logger with or without the external probe for logging high temperature applications such as commercial ovens where a high temperature needs to be maintained.

Use the On-Line Infrared Thermometer to measure temperatures on food as it moves down a production line from process to process.

Sanitization

Sanitization

Food safety is a hot topic and has received a lot of attention. It affects nearly everyone who buys processed food or has a meal at a restaurant.  Many food borne illnesses can be attributed to poor sanitation practices in restaurants and food processing plants. Sanitation is critical component in the food safety process and is part of any Hazard Analysis and Critical Control Point (HACCP) plan.

DeltaTrak’s Waterproof Lollipop Min/Max Digital Thermometer and Dishwasher Kit are valuable tools in any HACCP plan. Use them to verify final hot water rinse cycle temperature in your automatic dishwasher. The thermometer will record the minimum and maximum temperature during the entire dishwashing cycle. The heat shield in the Dishwasher Kit protects the thermometer through multiple, consecutive dishwasher cycles.

Another HACCP tool is the TempDot High Temp Label. Use this small, self-stick label on a glass or on the rack in the dishwasher. If the temperature inside reaches 160°F (71°C) or higher, the label changes irreversibly from clear to red.

Alcohol Wipes, Model 50009: The 70% Isopropyl Alcohol Wipe cleans thermometer probes to help prevent cross contamination, especially important for prepared, ready-to-eat foods. Each wipe is individually foil wrapped.  (200 wipes per box.) 
Download product specifications for Model 50009 (PDF)

Quat Ammonium Test Papers, Model 50013: Quaternary Ammonium can be used to wash and hand-sanitize food utensils. A color change of the test paper (0 to 400 ppm) compared against a color chart shows if the quat level is sufficient for sanitization. (3 rolls, 15’ L each per box.)
Download product specifications for Model 50013 (PDF)

Chlorine Test Papers, Model 50014: Chlorine can be used to wash and hand-sanitize food utensils. Verify the chlorine level by the color change of the test paper. (10-200 ppm). (6 rolls, 15’ L each per package.)  
Download product specifications for Model 50014 (PDF)

pH Plastic Indicator Strips, Model 50012: Acidity hinders bacterial growth and by controlling the level of acidity, or pH, food borne illnesses can be prevented. The stiff plastic sticks (0 to 6 pH) allow easy pH measuring of liquid, semi-solid and solid foods.
Download product specifications for Model 50012 (PDF)