Sper Scientific is excited to announce the launch of the HACCP Thermometer- 800042. This thermometer is designed for the food safety industry in compliance with HACCP principles. The thermometer offers a wide temperature range and the high accuracy you’d expect from Sper Scientific. Sper Scientific has become synonymous with reliable and accurate environmental monitoring and datalogging instruments for water quality, temperature, humidity, heat stress, IAQ, and much more. We are excited to expand our family of tools beyond our traditional markets of Water Quality, Safety, Laboratory and Industrial Hygiene. Now, Sper Scientific thermometers can help monitor the temperatures in the food preparation process.
Hazard Analysis Critical Control Point (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP itself was conceived in the 1960s when the US National Aeronautics and Space Administration (NASA) asked Pillsbury to design and manufacture the first foods for space flights. Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on risk-assessment, HACCP plans allow both industry and government to allocate their resources efficiently in establishing and auditing safe food production practices.
HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices based on science, differs from traditional “produce and sort” quality control methods that do nothing to prevent hazards from occurring and must identify them at the end of the process. HACCP is focused only on the health safety issues of a product and not the quality of the product, yet HACCP principles are the basis of most food quality and safety assurance systems, and the United States, HACCP compliance is regulated by 21 CFR part 120 and 123.
About the HACCP Thermometer 800042
Designed for food safety in compliance with HACCP principles
• IP67 Waterproof
• PT100 Probe
• Red/Green Temperature Alarm Display
The LCD flashes red to indicate the temperature range in which bacteria may grow (4 ~ 60°C & °F). Readings outside that range are safe as indicated by a flashing green LCD. The user can also program an audible alarm when any temperature is exceeded. A PT100 penetration probe offers the highest accuracy even at very low temperatures and a response time of <1 second. Features a sturdy IP67 waterproof, washable housing. Records 99 data points with time stamp which can be reviewed on the LCD along with Min/Max/Avg. readings. Also features a count-down timer with audible and visible alarms, delta, hold, clock and a low battery indicator. Comes ready to use with probe, 4 AAA batteries and full instructions in a protective hard carrying case. N.I.S.T. Certification of Compliance available.
Range Resolution Accuracy
-100 ~ 300°C / -148 ~ 572°F 0.01°C / °F ±0.5°C / ±1°F
Safe and Unsafe HACCP Temperature Levels
Backlight Flashes: RED
Unsafe Temperature Temperature Above 4°C / 39.2°F
Temperature Below 60°C / 140°F
Backlight Flashes: GREEN
Safe Temperature Temperature Below 4°C / 39.2°F
Temperature Above 60°C / 140°F