HACCP never was as easy!
Temperature Measurement – Oil quality measurement – Monitoring - Documentation
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Cold Chain Monitoring
Temperature-sensitive goods of all kinds need to be kept either (deep-)frozen or heated throughout their lifecycle. For goods requiring refrigeration, cold chains are established to regulate and document their temperatures. The individual stations through which the goods pass (such as storage facilities, transport vehicles, refrigeration units, etc.) form the links in the cold chain. This process is relevant to sectors such as retail and logistics companies, as well as any business with cold storage or refrigeration units for food. To document temperatures, they are measured using handheld thermometers or data loggers. The data collected is then recorded either manually or electronically. For frozen foods, there are clear EU requirements for temperature documentation in accordance with Regulation (EC) No 37/2005.
Gastronomy
Hotels, restaurants and caterers face the challenge of not only maintaining the cold chain for temperature-sensitive foods, but also ensuring sufficient heat during food service. This needs to be monitored and ideally documented - even when things have to move fast. In addition to temperature control, the quality of the frying oil plays an important role, especially when preparing fried foods. Data loggers, handheld thermometers and oil quality meters can be used to manage these different measurement tasks. Handheld devices with Bluetooth connectivity, combined with appropriate software, can be a great help in making these measurements.
Oil Quality Monitoring
Restaurants that fry their own food face two seemingly contradictory challenges: on the one hand, the quality of the fried food must remain consistently high, which suggests frequent changes of frying oil. On the other hand, frying oil is a significant cost factor and should be used for as long as possible for sustainability reasons. It is therefore crucial to determine the right time to change the oil - not too early, but not too late either. The German Society for Fat Science (DGF) recommends two things: firstly, the polar compounds (% TPM), which are the degradation products of the oil, should be used to determine when the oil should be changed. Secondly, the oil should be changed at around 24% TPM. Electronic handheld devices, now available with Bluetooth connectivity, are used to measure oil quality in % TPM.
Webinar: The HACCP system from ebro®
Discover in our webinar how the ebro HACCP system can concretely support you in implementing your HACCP plan.
Learn how the individual components work and interact to make your work easier. Find out which system variant is best suited to your specific application. Discover how our HACCP landing page can help you with your research and what the future holds for HACCP.
11th December 2024
1:00 pm - 2:00 pm (CET)
Speaker: Roland Trübswetter
Product Manager Food Technology
What is HACCP?
Depending on the application and use case, ebro® offers the right HACCP system for you.
"HACCP" stands for "Hazard Analysis" and "Critical Control Points." It is a concept based on the following considerations: What can go wrong, and how can we prevent it from happening? First, a hazard analysis is conducted to identify what could negatively affect the quality of food. Then, measures are defined to avoid these risks. This process also establishes when, where, how often, and by whom it should be monitored to ensure the measures are effective (critical control points).
The term is primarily used in the food industry. Every business in the EU that deals with food, transports it, or stores it is required to implement and regularly apply an HACCP system. In general, the idea of preventing negative impacts on product quality is recommended for nearly every business and industry. This principle is also applied in various forms outside the food industry. HACCP simply describes the specific approach that must be followed within the food industry.
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As a manufacturer of high-quality and reliable measuring instruments, we feel it is our duty to advise you on all the important topics – even before purchase. You should be able to select the right device for your application and your system and feel confident that it will continue to function as expected in the future.
Schedule a free consultation and
talk with one of our experts!
Answer 5 questions and we will recommend the right products for you!
Download our brochure
“HACCP was never as easy” now.
HACCP FAQs
Here you can find answers to frequently asked questions.
What makes a good HACCP system?
The first step is to consider all the potential risks that could adversely affect the quality of the product. Exactly what these risks are will depend on the company and its situation. The focus is certainly, but not exclusively, on the major issue of hygiene. For each risk identified, a measure must be developed to either prevent the problem from occurring or at least to detect it at an early stage. In addition, concrete countermeasures must be defined. A good documentation system must be put in place, not only for the policy itself, but also for its day-to-day implementation. All affected employees must be trained accordingly. The policy should be seen as a dynamic system that is adjusted and improved whenever deviations are identified. Ideally, the concept becomes an integral part of the internal processes, ensuring that no substandard products leave the company.
What should data loggers be able to do?
Data loggers should, of course, be able to measure what is most important for HACCP applications: the temperature of the food and the ambient air. The temperature range should be at least -20°C to +65°C with an accuracy of ±0.5°C. The logger should be rugged enough to withstand washing or splashing without damage. For frozen food applications, the logger should comply with EU standard EN 12830, which includes all relevant requirements.
Here is the classic: EBI 20 T1 Set.
What should a handheld thermometer be able to do?
Handheld thermometers should be able to accurately measure the temperature of the product. The measuring range should be at least -20°C to +65°C with an accuracy of ±0.5°C. The handheld should be robust enough to withstand washing or splashing without damage. For frozen food applications, it should comply with EU standard EN 13485, which covers all the relevant requirements.
Here is the classic: TLC 750 i.
How can instrumentation help with HACCP?
Instrumentation has long been used in the processing, storage and transportation of food. On the one hand, it helps to directly assess the quality of food. On the other hand, it helps to monitor compliance with the cold chain. Critical control points, which cover both of these aspects, are part of any HACCP concept. Instrumentation supports the process by determining whether the measures put in place are effective.
What should oil quality monitors be able to do?
Oil quality monitors should be able to measure the quality of frying oil in hot fat. The measuring range should start at 1% TPM and extend at least to 30% TPM. The accuracy should be at least ±2% TPM. The instrument should also be rugged and waterproof so that it can be easily washed or sprayed without damage. It should also have temperature compensation to ensure the repeatability and accuracy of the measurement.
Here is the classic: FOM 330.
What should HACCP software be able to do?
The software should be able to read, analyse and store data from measuring devices. It should also be able to generate retrospective evaluations and reports. The software needs to support current operating systems.
Here you are: EDC-Software.
ebro® HACCP System
The ebro® HACCP system consists of different components and not everybody needs every component. that’s why ebro® offers tailor-made solutions based on specific needs.
Here's a quick overview to make it clear: it's not as complicated as it seems.
What is it?
The ebro® HACCP system covers all applications in the cold chain: transport, storage, production and incoming goods inspection. Various devices can record the temperature, and with the EBI 25 monitoring system you can even set up an alarm system that will automatically notify you in the event of an emergency. The oil quality meter determines whether frying oil can still be used or needs to be replaced.
How does it work?
The ebro® HACCP system not only records measurement data for documentation purposes, but it also offers the possibility of analysing the data in detail and generating reports. The ease of use of both the instruments and the software makes it easy to carry out tasks within the HACCP concept. ebro® ensures that all components used meet the application requirements and are supplied in the highest quality.
Who is it for?
All companies in the food industry can benefit from the ebro® HACCP system. It covers the needs of hotels, restaurants, catering companies, food producers, transport companies, supermarket chains and even small businesses.
Example implementation of an HACCP system:
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Application Examples
HACCP with cold chain monitoring
- Checking incoming goods with handheld thermometers:
When a warehouse receives a delivery of temperature-controlled food, the warehouse staff must ensure that the goods are in perfect condition. This includes checking the temperature of the items. There is limited time to perform this check, as there is a risk that the food will warm up during the transfer, potentially breaking the cold chain, especially with frozen foods. Infrared thermometers are ideal for quick measurements, but they often compromise accuracy. Therefore, penetration thermometers should be used where accuracy is critical. To avoid the need to purchase and maintain two separate devices, a dual thermometer containing both infrared and penetration sensors is recommended. - Monitoring cold rooms and refrigeration units with data loggers:
An important part of cold chain monitoring is the monitoring of stores where food is stored for long periods of time. Fixed data loggers are ideal for this purpose. They measure and record the temperature at regular intervals. The collected data can either be read directly from the display or transferred to a PC for analysis and permanent storage. Different solutions are available to suit different budgets, from basic systems requiring manual intervention to fully automated monitoring systems. - Transport monitoring with data loggers:
The temperature of many food products also needs to be monitored during transport. Data loggers are the preferred tool for this task. They are placed in the refrigerated area and measure the temperature. The data is permanently stored in the data logger until it is transferred to a PC where it can be analyzed and stored.
HACCP in the Hospitality & Food Service Industry
- Production control with handheld thermometers:
During food processing, it is essential that food does not get too cold or too hot. Handheld thermometers are ideal for this purpose. They come in a variety of models, including those with or without handles, with or without cables, and with interchangeable or fixed probes. - Monitoring food service with handheld thermometers:
Hot food should be stored and served at a temperature of at least +65°C. Random checks are advisable to ensure that these temperatures are maintained. Handheld thermometers are well suited to this task. Typically, these thermometers are also used for other applications and are usually sufficient to check the temperature during meal service.
HACCP in oil quality monitoring
- Oil quality monitoring:
Frying oil is expensive but essential for the quality of fried food. Especially in catering establishments with a high turnover of fried food, a good balance must be maintained: the oil should not get too old to maintain food quality, but it should not be changed too early to keep costs under control. Oil quality meters can help determine the optimum time for an oil change. These handheld instruments provide objective readings, along with clear and easy-to-understand recommendations: continue to use the oil, change the oil immediately, or change the oil soon. The latter will help determine whether or not the oil can be used for another frying batch.
Videos
Video: The ebro® HACCP system
Webinar: The ebro® HACCP system
Learn More Now!
As a manufacturer of high-quality and reliable measuring instruments, we feel it is our duty to advise you on all the important topics – even before purchase. You should be able to select the right device for your application and your system and feel confident that it will continue to function as expected in the future.
Schedule a free consultation and
talk with one of our experts!
Answer 5 questions and we will recommend the right products for you!
Download our brochure
"HACCP was never as easy" now
Why ebro®?
ebro® has decades of experience as a manufacturer of measuring systems for the food and pharmaceutical industries. The range of our measuring systems includes self-developed thermometers of all kinds, simple data loggers, wireless data loggers, software, oil quality meters, pH meters and much more. Some of these products are world class in terms of quality, reliability and value for money. Good advice, support and service round off our range of services.
Certified service provider
- ISO 9001:2015
- Accreditation according to DIN EN ISO/IEC 17025:2018
- EC declarations of conformity
Our service advantages
- Calibration according to ISO and DAkkS in Germany
- International service and field service
- 30 years of experience in the sale and service
- Support with IQ & OQ thanks to documentation and service
- Comprehensive training courses
Online Shop
Do you already know what you need? Choose one of our efficient measuring solutions for HACCP applications now and find out more here!
Dual thermometer
- TLC 750 BT
- Two temperature sensors
(Penetration & Infrared) - Bluetooth interface
- Internal memory & internal clock
- Battery
- Calibration certificate
- Also available as NFC version
Oil quality meter
- FOM 330 BT
- Bluetooth interface
- Determination of the polar content of the oil (% TPM)
- Internal memory & internal clock
- Battery
- Calibration certificate
- Also available as NFC version
Cold chain loggers
- EBI 25
- Seamless cold chains
- High measuring accuracy
- Continuous measurement
- GMP mapping
- Easy handling
- Factory calibration certificate
Evaluation software
- EDC
- Classic standalone application software
- Management of measurement data
- Modern, intuitive user interface
- Focus on the essentials
- Database
- For Windows® Operating Systems
Select here one of our standard solutions for HACCP applications here and you will be taken directly to our online store:
Dual thermometer
- TLC 750i
- Two temperature sensors
(Penetration & Infrared) - Internal memory & internal clock
- Battery
- Calibration certificate
- Compact, fits into any pocket
Food Oil Monitor
- FOM 330-1
- Determination of the polar content of the oil (% TPM)
- Temperature range up to 200 °C
- Battery
- Calibration certificate
- Flashing light (red/yellow/green)
Cold chain loggers
- EBI 20 T1 Set
- Memory: 40,000 measurements
- Automatic recording of temperature data
- Waterproof
- LED alarm
- Factory calibration certificate
- Incl.: Interface & Software
Folding thermometer
- TLC 700
- With foldable penetration probe
- Small size easily fits in a pocket
- Waterproof (IP 65)
- Factory calibration certificate
Contact
Xylem Analytics Germany Sales GmbH & Co. KG, ebro
Peringerstr. 10, 85055 Ingolstadt, Germany