Cold Chain in the Food Industry
The acceptance of food deliveries is heavily dependent on the condition of the goods upon arrival and suppliers must recognise and accept responsibility of temperature and humidity conditions in which they transport food. To maintain consistent records of food storage conditions throughout the transportation process Lascar has a range of exceptionally low cost USB data loggers pre-programmed with temperature and humidity alarm zones for frozen, chilled or ambient goods. Supplied in packs of 10 for even greater savings, Lascar's EL-CC range includes temperature and temperature & humidity loggers with simple software and one button press-to-start and stop functionality.
Why Use Our Cold Chain Loggers?
Lascar’s family of cold chain data loggers provide users with cost-effective, multi-use loggers for all stages of the cold chain process. Pre-programmed with set sample rates and alarms for monitoring Chilled Goods, Frozen Goods and Ripening Goods, simply press an on-board button to start logging. Status LED's indicate whether a unit is currently in logging mode, an alarm has been met during the session or whether the battery is low. Download data by inserting the logger into a PC's USB port to view a graph and export a PDF.
Lascar Products in the Field
Don't take our word for it. Read how some of our customers have been using Lascar data loggers in the field to track temperature of their food products on the move. Gold Coast Oysters have used our USB loggers to guarantee the stability of temperature conditions from oyster bed to kitchen table.
What Do The Experts Say?
"Following the Hazard Analysis and Critical Control Points (HACCP) method provides a systematic preventative approach to food safety in production, transportation, storage and preparation and relies on seven principles. As described by the seventh principle, it is essential to keep records of temperature control in your food business. Without records, it is impossible to prove your constant efforts to meet safe temperature measures. Staying on top of these records can be difficult, especially during busy business hours or after a long, tiring service. Data loggers can relieve you of these added pressures by continually taking measurements at user set time periods, eliminating the chance of missing a critical check during busy periods or a misreading by human error.
The Food Standards Agency (FSA) have guidelines on temperature control. Foods which are likely to support the growth of pathogenic microorganisms or the formation of toxins will do so above 8°C and below 63°C. This microthis is known as the ‘Danger Zone’ for microbial growth. That’s why they advise that the safest way to defrost food is in the fridge overnight. Your fridge should be at 5°C or below as some bacteria can grow at lower temperatures than 8°C.
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- Cold Chain in the Pharma Industry
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- Chilling, Freezing & Storing Food
- Cold Chain in the Food Industry
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