5 common food safety mistakes and how to avoid them
Compliance with the regulations of HACCP food safety is essential to guarantee the food you serve to your customers. So that they are both safe and consistently high quality, as well as fundamental to legally protect your business with recordings accurate. As with a number of businesses in the restaurant industry, the same errors arise repeatedly occasions. here are some common mistakes in terms of food security that we have observed and how the to avoid.
Testing the accuracy of a thermometer with a poorly made ice bath
When ice beautiful in a container of water, temperature difference between the water at the top and bottom of the container can reach 12°C. In a well-made ice bath, the ice must rest on the bottom of the container and the high water level must be slightly lower at ice level. When performing your test, you should stir the mixture. Then let it sit for a minute before wiggling the thermometer. If the test has been done properly and that your infrared thermometer is correctly calibrated. It should read in the stated accuracy specifications of your device to 0,0 °C.
Using an infrared thermometer to test internal temperatures
Infrared thermometers only measure the temperature of surface of an object. Therefore, you cannot use a infrared thermometer to check that any food is at a safe temperature. Indeed, the centre cooked food cooled to a different speed from that of the surface.
Do not stir food before measuring its temperature
Temperature differences within the same medium are called "gradients". Gradients exist in fours, them refrigerators and the solid foods like the vegetables and the chicken. The same goes for the liquids and semi-liquids like salsa and soup. Whether cooked or cooled, different parties food is warm up and this cool Has different rhythms. If you insert a probe thermometer into a liquid that has been sitting all morning, before stirring, you measure maybe the temperature of one cold spot or a hotspot and you'll never know which one.
For an accurate reading of a liquid or a semi-liquid, stir mix carefully before measure on temperature because it will equalize the gradients and bring it to a more even temperature. he is also advantageous to wiggle the probe of your thermometer in the food while you take it temperature.
Not measuring the right part of a food
Due to temperature gradients, you must measure the centre or the part the thickest of a solid food with your thermometer. It can be a challenge with dial thermometers (whose sensor is up to two inches long). But also for slow digital thermometers (which take more than 5 seconds to reach an accurate reading). But with a fast digital thermometer and precise, you can locate the center by pushing the probe to through food. And those until you find the lowest number when cooking or the highest number when cooling.
Another common mistake is to put a pointe probe at the bottom of a casserole or a food container. Rather than suspending it environment of a liquid. Even if the liquid was correctly restless! Lat the temperature of the pan can affect reading of a probe resting on its surface.
Use paper HACCP records when so many digital solutions are available
The holding of HACCP paper records takes time to complete. It is difficult to navigate and at the same time not very practical and unreliable to store. We stock a number of data loggers, such as the Saf-T-Log.They eliminate the need for paper logbooks while providing a clear data archive, precise and reliable.
With our recorders WiFi ThermaData, for example, temperatures will automatically be taken at scheduled intervals and transmitted to your device worldwide. So that actions corrective can be carried out immediately wherever you are.