專門用於美食和餐飲行業的德圖測量儀器

當您需要確保食品品質，同時滿足HACCP有關食品的法規時，德圖是您可靠的合作夥伴。我們的溫度計、資料記錄儀和食用油品質檢測儀已經在實踐中得到證明，是餐館、食堂和速食服務的標準設備。

現在就為您選擇合適的測量儀器。

作为一家餐馆，您想要为客人提供新鲜可口的菜肴，而不会受到细菌的污染。 您通过两个原则来确保这种质量：

• 符合冷藏食品冷链
• 充分加热煮熟的菜肴

In comparison to large kitchens ( e.g. in hospitals, company canteens, catering operations), smaller restaurants and hotel kitchens rarely have a specially designated person with the responsibility for food safety.

This means: The head chefs and/or owners are themselves responsible for compliance with the HACCP principles and hygiene standards.

Because core tasks take up virtually all the operational capacity, HACCP tasks have to be carried out alongside them. Measuring technology solutions in this area should therefore be easy to use and reliable. Ideally, practical features can even considerably reduce the time needed for the respective tasks. For example, the acquisition of an automatic monitoring system pays off in reduced personnel costs.

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.

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.