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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....

Anemometers measure air velocity. There are two basic types for different applications: Thermoelectric ("Hot Wire") Anemometers Heat a wire to a specified temperature and then measure the rate of cooling. This rate is proportional to air speed. Thermoelectric measurement provides fast response times and excellent sensitivity to very low air flows of <1 m/s, but these probes are also the most delicate of the two types and are not suitable for environments which are dusty, humid, corrosive or where there are rapid fluctuations in the ambient temperature, all of which effect the rate of cooling. These anemometers cover ranges of...

The actual area being measured is determined by the distance-to-spot ratio of the IR thermometer you are using, and this varies from model to model. As the distance from the object being measured increases, the spot size of the area being measured also increases.  For example, Sper Scientific’s IR Pen has a distance to spot ratio of 6:1 meaning that at 6" from the target it will measures the temperature of a 1" circle. At 12" it will measure a 2" diameter and so forth. See Sper's full line of Infrared Thermometers here.

The lessons continually learned from hurricanes are still unfolding, but we have one that will help when another natural disaster strikes. As we learned many systems that businesses use to monitor their important environments such as refrigerators and freezers in restaurants, cafeterias, and medical facilities lost power. When this happened, several customers told us the systems they use to track the temperatures also failed since they relied on electrical power as well. A simple precaution is a min/max thermometer that does not rely on power.  At Sper Scientific, we have two models that are ideal for this use: 736680 and 736690. These thermometers...

At Sper Scientific, we certify two categories of instruments:  Newly purchased instruments are certified prior to shipment, which may extend your order ship day by up to 10 business days. Not all instruments can be certified, when certification is possible an ordering option will appear on the product page. Previously purchased instruments are returned annually to Sper Scientific for certification, and may take up to 10 business days to certify. Purpose of the Program:There is an increasing requirement by customers for documentation supporting manufacturer’s claims of accuracy on their scientific equipment. This is partially due to the increasing acceptance of quality...