2-in-1 waterproof IR thermometer for food safety and HACCP temperature
monitoring. Features a built-in stainless steel K-type thermocouple probe that
folds into the side of the instrument when not in use.
Download Users manual (PDF format)
Hazard Analysis and Critical Control Point (HACCP) is a detailed procedure of
food safety implemented by evaluation and control of chemical, microbiological,
physical hazards during the whole processes of a food preparation and production
from raw material handling to manufacturing and dispatch and distribution.
This systematic strategy is mainly on the basis of prevention and detection of
potential food safety hazards rather than finished product audit.
The Critical Control Points (CCPs) are basically carried out to decrease /
eliminate the risk of the identified hazards.
HACCP system is compulsory for the production of Juice and seafood regulated by
the Food and Drug Administration (FDA) and also Meat production regulated by
United States Department of Agriculture (USDA). For other ranges of food
production it is currently optional to perform HACCP program.
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