Importance of Measurement of Food Quality

1. Food quality assurance and adherence to HACCP regulations in gastronomy. Food- A matter of trust Food is one of those few commodities where customers demand safety along with quality. This throws the restaurateurs into the enormous challenge of serving safe & quality food which are compliant to numerous food norms regulated by bodies like HACCP, and at the same time manage their operational procedures economically. In food sector, the restaurants need to check many crucial measurements at every stage of the process chain, like temperature, relative humidity, cooking oil quality, to name a few. Hence, the targeted use of measurement technology helps to ensure impeccable food quality, taking the HACCP regulations into account. Crucial measurements at each stage in the process chain. Transport: Temperature monitoring and quality data documentation in the transport of foods is extremely critical. Some foods have a certain refrigeration requirement in transport, and the cold chain it requires may under no circumstances be interrupted. With testo’s transport data loggers, you can monitor every step of the cold chain. The loggers travel on your behalf in freight and loading rooms, monitoring temperatures during the transport of sensitive goods like food on rail, in the air or on the road. At their destination, you see at a glance whether the configured limit values have been adhered to. Recommended measuring instrument: Transport data logger testo 184 • USB data loggers for measurements during transport • Immediate creation of a PDF report directly after connection to a computer • Transport monitoring in compliance with GxP, 21 CFR Part 11, HACCP and EN 12830 • The transport data logger family has six different variants – with display/without display, use & throw/multi-use loggers for temperature/humidity as well shock measurement and one especially for dry ice applications (-80 °C).

2. Measuring transport conditions with testo 184 Incoming Goods: This is where foods pass over into the responsibility of the receiver, whether, its a supermarket, a restaurant, a retailer, etc, where he has to be able to rely on receiving and processing only impeccable goods. Immediately after the supplier's arrival, the spot temperature checks (or continuous measurement during cold chain) are done either directly on the loading platform or in the delivery vehicle using portable temperature measuring instruments which measure temperature either without contact by infrared, or with surface or penetration probes. Recommended measuring instrument: The penetration infrared thermometer testo 104-IR • Single instrument for both infrared and core temperature measurements • High-quality, robust folding joint for tough working use • Precise 2-point laser with 10:1 optics shows the exact measurement area, allowing error-free measurements • HACCP and EN 13485-compliant

3. Checking temperature in Incoming Goods with testo 104-IR In storage: As a rule, food should be used up quickly, in order to avoid unnecessary waste and guarantee food safety. The "use by" and the "best-before" dates are the most important parameters here. Dry foods: These should be stored in stable containers, above the floor and in dry, cool, well ventilated and clean surroundings. Humidity is an important parameter, as an excessively high relative humidity favours the growth of mould, negatively influencing the shelf life of the food. Perishable goods: These should be stored in a refrigerator or refrigerated room, with a continuous observation of the prescribed temperatures. The food storage needs a continuous measurement of temperature (surface and core) or relative humidity to keep a check on the storage conditions of foods. The continuous measurement of temperature and humidity with data loggers or data monitoring systems is therefore preferable over manual measurement: It saves time, minimizes risks and ensures quality. Recommended measuring instrument: Mini data logger for temperature and humidity testo 174 H • Measurement data memory for 16,000 temperature and humidity readings • Reliable measurement via humidity sensor with long-term stability

4. • Easy data transfer by USB interface, practical data analysis and documentation at a PC (software ComSoft Basic available for free download) For more safety & convenience: Automatic data monitoring systems such as testo Saveris 2, in which temperature and humidity values are recorded automatically and are then stored on Cloud. Hence, you can access your measurement from anywhere, anytime using your mobile, tablet or PC. In cases of deviations, you are informed by e-mail or SMS, so you are always on the safe side. In food preparation: After the food quality has been checked in incoming goods and storage, these standards must then also be adhered to in the kitchen. Here too, the safety and quality of the foods are of prime importance. The most important measurement parameter here is temperature. It is measured not only in the foods (core temperature) using penetration thermometers, but also in the oven (ambient temperature) using measuring instruments with exchangeable probes. With a cooking oil tester such as the testo 270, the proportion of so-called "Total Polar Materials" (TPM)/ “Total Polar Compounds” (TPC) in the oil is measured. If the oil is too old, it shows an increased TPM value. This results in the production of bad deep-fried goods. Regular measurement of cooking oil quality with the testo 270 prevents health risks and allows the costs to be lowered during preparation by preventing the oil being replaced too early. Recommended measuring instruments: testo 270 cooking oil tester • Ergonomic design for safer work • Clear, optical alarm thanks to unmistakeable traffic light display Penetration thermometer testo 104 • Ideal for food: HACCP-compliant, certified to EN 13485 • Rubber-coated surface for non-slip handling • Robust metal folding joint with long measurement tip

5. Measuring cooking oil quality with the testo 270 In food service: This is the moment of truth. Main courses, sauces, side dishes or desserts have been prepared, all temperatures are in order and the quality is right. But who wants to eat warm salads or cold meat? To make sure that the temperatures are spot on while the dishes are being offered to guests in refrigerated counters, heated displays or hot buffets, the right measurement technology is needed here too. Most refrigerated furniture and warming appliances have integrated temperature sensors. However, in order to have real certainty, and to monitor the temperature at the serving counter continuously, the use of a temperature data logger is worthwhile. Recommended measuring instrument: Mini temperature data logger testo 174 T • Measurement data memory for 16,000 temperature readings, approx. 500 days of battery life • HACCP-compliant and certified according to EN 12830 • Data analysis: three possible software versions to choose from, basic software available as a free download For more info: Write to info@testoindia.com or visit www.testo.in