Food Processing Temperature Sensor

A Food Processing Temperature Sensor style thermometer with a dial face scale with a range of -18 to 105°C (0 to 220°F) may be used for certain applications in food temperature measurement. The scale must be in 1°C increments. The dial face should be a minimum of about 1 inch in diameter and is usually available in larger sizes. The stem length should be a minimum of 127 mm and may need to be much longer to measure thicker foods.

Specific measurement instructions from the manufacturer of the instrument should be followed. The temperature measured is an approximate average of the temperature between the immersion point, which is approximately 2 inches up the stem and the stem tip.

The Food industry temperature probe thermometer can accurately measure the temperature if relatively think or deep foods such as beef roasts and stockpots. However, this instrument does not accurately measure the temperature of food less than 2 inches thick. The thermistor and the thermocouple discussed below do not have these limitations. The recent foodborne illness outbreaks associated with inadequate cooking of eggs and hamburger patties have shown that it is very important to be able to accurately determine the temperatures associated with these products as well.

Data loggers:

Data loggers are devices that record temperature over time. The measurements may be stored on a circular chart, printed out, or stored electronically for later reporting or downloading to a computer. These devices are primarily used for ambient or product-specific cold holding or cooling but may also be used for cooking or smoking operations, hot holding, or special applications such as CIP systems. Some data loggers allow multiple sensors to simultaneously report data to the recorder. The frequency of recording may be adjustable from continuous to once every 24 hours depending on the application. Portable data loggers can be useful in HACCP verification work.

Time/Temperature Integrators/indicators:

Time/Temperature Indicators or Integrators (TTI) are simple label-like devices that continuously monitor cumulative time and temperature of food products. Some of these devices are threshold-sensitive or change in appearance when a certain threshold for temperature or time is reached. The appearance changes only if the threshold has been breached. This is not widely used now, but industry and public health officials agree that there are widespread potential benefits. Applications would include Reduced Oxygen Packaging (ROP) products such as sous vide or vacuum-packaged foods and some fresh products which are temperature-sensitive, such as milk and seafood.

Thermometers used for regulatory inspections should be calibrated initially, and then regularly thereafter, to ensure that accuracy of measurement is maintained. This calibration should be in the range of normal regulatory concern, 5°C (41°F) to 74°C (165°F). Calibrations should include both the instrument and any interchangeable probes used with that instrument. Each piece should be separately identified in the calibration records with serial numbers or agency equipment numbers.

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Invention Vision Trading Joined: August 4th, 2020