Compliance with food temperature regulations is a key requirement for all food production areas, from manufacturing to pasteurisation and storage. Proper temperature measurement is one of the key ways that businesses can ensure their products are safe for consumption, preventing bacteria and other microorganisms from growing on food. Read on to learn more about how to comply with food temperature requirements in production.
To meet food temperature guidelines, you need an accurate and reliable thermometer that meets legal requirements and makes measurement easy. Hanna Instruments produces a wide range of thermometers for food production that suit different stages in the process, including:
Different types of food have different regulatory requirements to ensure they are safe for consumer consumption. Some of the most common include:
Fresh meat within slaughterhouses needs to be kept at a specific temperature for both quality control and safety, requiring consistent measurement. A storage temperature of between 0-4°C is ideal, while deep-frozen meat should maintain a temperature of around -18°C or below. Thawing meat should have a surrounding temperature of 4°C or below for longevity and safe consumption.
Salted meat, like ham, should similarly be stored at around 2-4°C before the product is rinsed and dried at around 10-15°C. Once this process is complete, the meat can be matured at a predefined temperature for the specific product. For sausages, the mixed ingredients are cooked at a specific temperature before they are cooled to between 5-15°C.
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After checks for impurities and bacteria on its collection, milk is stored below 5°C for transportation. Homogenisation then takes place, mixing and dispersing the milkfat using high pressure at a temperature of around 55-80°C.
Pasteurisation is the next step where temperature monitoring is key. For standard milk, a temperature of over 72°C is required. For Ultra Heat Treated or UHT milk, this temperature is increased to 135-150°C for a more stable shelf life.
Other dairy products also require specific temperatures for proper processing, including yoghurt manufacturing where the temperature of incoming milk is raised to 45°C before a culture is introduced. For butter, the cream is churned at a temperature of between 10–15°C, which affects the hardness of the butter.
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Temperature management is vital for the process of creating tempered chocolate, making a thermometer a key part of the chocolate-making process. Before this stage, cocoa beans are fermented by increasing the temperature to 45-50°C. Depending on the content of the chocolate, chocolatiers need to adhere to a specific temperature to produce the desired shiny finish and ‘snap’ of the chocolate bar.
The result of confectionary production is affected directly by the temperature of the sugar syrup used. Soft sweets such as caramels require heating to around 115-120°C while a brittle sweet such as a lollipop requires heating to 149-154°C to alter the final consistency. Accurately measuring temperature is key to producing consistent results.
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Controlling the temperature of stored grain in silos is essential to prevent premature fermentation, spoilage and mould growth, below 23°C in warmer months. During pasta production where the wheat flour is introduced to water, a temperature of around 25°C is key to a successful outcome. For bread, a temperature of 30-32°C is desired for proper fermentation. Bread is then baked at 260°C in an industrial oven before being cooled to room temperature.
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The purity of water in deep wells or springs is continually monitored using temperature, providing a clear indication that the extracted water is suitable for consumption. In soft drinks, the syrup needs to be pasteurised at a temperature of 80-90°C to prevent bacterial growth. For fruit juice, the pulp included in the drink is also heated to just below boiling point to reduce the risk of bacteria and microorganisms.
Coffee requires careful temperature monitoring throughout production. To produce the distinct aroma that coffee beans are known for, they must be heated above 200°C to achieve the ideal flavour and scent. The finished beans can then be frozen at -40°C before drying to produce a consistent result.
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Brewers utilise temperature measurement at every step in the fermentation, mashing and bottling process. A temperature above 77°C is required to end enzymatic activity, ensuring beer has the correct taste and mouthfeel. Temperature can be utilised to manipulate the activation of enzymes, altering the sugar content to achieve a specific result. Fermentation requires a temperature range of between 18-21°C.
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Beyond the temperature requirements for the production of food items, measuring temperature is also an integral part of other processes:
The concentration and temperature of cleansing agents in industrial equipment can influence how effectively they sanitise. Regulatory bodies have specific recommendations for the minimum temperature at which cleaning materials are effective, such as room temperature for iodine and ammonia and 49°C for chlorine.
Ensuring food is kept at a consistent, safe temperature during transportation is vitally important for the longevity of food to keep within use-by and sell-by dates. A thermologger like the HI-148-1 is an ideal solution for refrigerated transport, providing consistent feedback on the continuation of safe temperatures.
Hanna stocks a wide range of accurate, reliable thermometers for food processing, storage and shipping. If you’d like personalised advice on the best instrumentation for your requirements, speak to our expert team directly. We can provide advice and recommendations of the best thermometers to suit your needs, alongside other products in our range such as our food-grade pH meters. Call on 01525 850855 or email us at sales@hannainstruments.co.uk.
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