Traditional food production
| Temperature spot checks |
The temperature of foods has a crucial influence on the formation and proliferation of germs and therefore on product quality and consumer health.
• Proceed regular temperature checks
• Ensure food safety
| Temperature monitoring |
There are a huge number of facilities where (deep-)frozen food has to be stored.
• Use data loggers to continuously document the temperature
• Approved according to EN 12830
| pH measurement |
The pH value of foods has a direct effect on the growth of microorganisms and therefore on food quality and safety.
• pH value as a quality characteristic for evaluating food
• Easy measurement of this important quality parameter
