When it comes to measuring and documenting temperatures, many food business operators are convinced that they have this perfectly under control. But the reality is somewhat different, as these statistics from a publication by the Federal Office of Consumer Protection and Food Safety show. According to this, around a quarter of all companies inspected fail to comply with hygiene management or industrial hygiene regulations. Compliance with the temperature limits, e.g. in the storage, transportation or processing of food products, falls within this area.

The consequences of a failed inspection are far-reaching – ranging from an annoying, costly follow-up inspection to severe fines through to shut-downs threatening the company's very existence or the resultant damage to its public image.

However, that is not the sole reason for monitoring critical temperatures. Anyone who produces or distributes food products has a duty of care and is responsible for ensuring that their products are flawless. The food business operator must ensure this via appropriate control systems. In addition, it is also necessary to take into account the value of the products that are stored or produced: Food products which do not meet the legal hygiene requirements must be withdrawn from the market. In any case, it is critical for those responsible for quality to have temperature values under control.

That was only a small excerpt. Would you like to read more? If so, just request the complete white paper and find out all about: 

• Why good old-fashioned everyday measurements are just not enough.
• Why paperwork with manually input measuring values is problematic.
• The costs incurred by different measurement methods.
• The advantages of monitoring systems when it comes to monitoring temperature.