News — HACCP

Sper Scientific is excited to announce the launch of the HACCP Thermometer- 800042. This thermometer is designed specifically for the food safety industry in compliance with HACCP principles. The thermometer offers a wide temperature range and high degree of accuracy. 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...

Temperature is defined as the degree of hotness or coldness, as measured on a definite scale. Three temperature scales are in general use today: The Fahrenheit (°F) temperature scale is used in the United States and a few other English-speaking countries. The Celsius (°C) temperature scale is standard in virtually all countries that have adopted the metric system of measurement, and it is widely used in the sciences. The Kelvin (K) scale, an absolute temperature scale (obtained by shifting the Celsius scale by −273.15° so that absolute zero coincides with 0 K), is recognized as the international standard for scientific temperature...

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 Hot handling, to manufacturing, distribution and consumption of Food the finished product. 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....