Food service

Your equipment for food management in food service
Whether a small bistro or a large restaurant: All gastronomic businesses must observe the principles of HACCP in their dealings with food. In addition to hygiene, the absence of germs is an important point. Temperature monitoring plays a significant role in the implementation of the HACCP concept. Various measurement methods are available for this.

Which measurement tasks occur in food management in gastronomy?
As a restaurateur, you want to serve your guests fresh and tasty dishes without any contamination by germs. You ensure this quality through two principles:
• Compliance with the cold chain for refrigerated foods
• Sufficient heating of cooked dishes

• Infrared-penetration thermometer
• Guarantee quality right from the beginning – quickly and precisely

• Measuring instruments, data loggers and monitoring systems.
• Efficient temperature monitoring – manual or automated

• Temperature measuring instruments and cooking oil tester
• Check quality during preparation – reliably and efficiently

• Penetration thermometer
• So that the core temperature is right – with almost invisible punctures

Sometimes the choice is difficult:
• Which measuring instrument is the right one?
• What is the difference between 2 thermometers?
• Which loggers deal with my tasks best?

In our new brochure, we present measurement technology specially for gastronomy – including decision-making aids and product comparisons so you already start saving time whne choosing.

Download now for free and find the right instruments.

The HACCP concept as a quality assurance tool in food management
By law, food processing companies also include restaurants, kitchens and canteens. Resulting from this is the obligation to maintain a self-monitoring system to monitor hygiene regulations.

Raw materials and finished foods which are stored and prepared, are exposed to hazards. Incorrect temperatures are the main cause for high germ contamination levels. Risk factors here are as follows:
• Temperature overshoots on reception (Incoming Goods) of the food
• Inadequate refrigeration during storage
• Inadequate heating before food service
• Undershooting the minimum temperature when food is being kept warm
The HACCP concept was introduced as a quality management system in order to minimize these risks.

The legal framework conditions for the implementation of the HACCP principles
Food legislation prescribes proof of adherence to the cold chain and sufficient heating of the food before serving. This proof is provided in the form of the written documentation of the measurements carried out. The restaurateur must ensure that measurements are taken with sufficient frequency.

The objective is a continuous and uninterrupted monitoring of the products and the production steps. This is especially important for the CCPs (Critical Control Points), which are crucial to the HACCP concept. CCPs are critical points at which a risk to the guests’ health can occur. An important example is the adherence to limit values in core temperature measurement.

In food management in gastronomy, the principle applies: “If it’s not documented, it doesn’t exist.” This is why the authorities impose fines for non-compliance with the HACCP concept. In the worst case, the food hygiene assessors will close the restaurant down.