HoReCa in food chain

Category: Food | Tags:
Top service and best results are one of the most important tasks of HORECA business.
Top service and best results are one of the most important tasks of HORECA business.
Hygienic Regulations According to EU Practice
  • Establish and implement “good hygiene practices”
  • Establish and implement a self-control system based on HACCP
  • Annual inspections of temperature recorders according to EN 13486
  • Documentary evidence
In any industry that involves the temperature of food and the premises where that food is produced, stored and transported, the temperature should be constantly controlled to reduce the risk of harmful levels of bacteria.
Products that are at high risk of developing harmful bacteria are meat products. Dry foods, vegetables and salad are also likely to harbor bacteria if the food is stored in rooms with poor temperature control. Perishable food should always be controlled to prevent the growth of harmful bacteria.
In order to achieve your goals, HANNA provides efficient and high-quality instruments that ensure better performance and increase productivity in your work.

Temperature

Temperature is an important parameter in food safety, whether in production or storage. HANNA offers a wide range of thermometers and other probes for specific applications to suit all temperature measurement needs.

HI151

Checktemp®4 Temperature Tester
COLOR-CODED with flip-up probe
The HI151 Checktemp 4 is the perfect high-accuracy portable thermometer for home and professional kitchens. The sharp folding stainless steel probe is ideal for testing fresh, cooked and semi-frozen foods. HI151 Checktemp 4 measures temperature in °C and °F.
  • The thermometer has a waterproof and compact housing and is factory calibrated.
  • Calibration is checked each time the thermometer is turned on.
HI151 specifications
  • Temperature range -50.0 to 300 °C
  • Resolution 0.1 °C (-50.0 to 199.9 °C); 1.0 °C (200.0 to 300.0 °C)
  • Stainless steel probe with penetrating tip; 103 x 3 mm (diameter) (4.06 x 0.12 inch diameter)
  • Auto power off 1 min, 2 min (default), 8 min, 60 min. or OFF
    • Environment -30.0 to 50.0°C (32.0 to 122.0°F)
  • Weight 85 g (3.0 oz)
Six color-coded thermometers are available to meet Food Hygiene and Hazard Analysis Critical Control Points (HACCP) regulations:
  • Ergonomic shape
  • Measures in °C and °F
  • The housing has IP67 protection and floats
  • Large LCD
  • Turns on with a motion sensor
  • Internal calibration check
white, for dairy products
red, for raw meat
blue, for raw fish
yellow, for cooked meat
green, for salad and fruits
brown, for vegetablles

HI148

Data Logger
  • Available models with one or two channels, internal and/or external sensor.
  • Programmable high and low LED alarms flash for quick viewing.
  • Automatically record your results and review them using the included software (16,000 samples for 1-channel models and 8,000 samples/channel for 2-channel models).
  • Probe:
    stainless steel probe with 1 m (3.3′) silicone cable; 33.5mm (13.2″) length, 3.5mm (0.14″) diameter
T1 internal sensor
-20.0 to 60.0 °C
-4.0 to 140.0 °F
T1 external sensor
-40.0 to 125.0 °C
-40.0 to 257.0 °F
T1 internal sensor
-20.0 to 60.0 °C
-4.0 to 140.0 °F
T2 external sensor
-40.0 to 125.0 °C
-40.0 to 257.0 °F
T1 external sensor
-40.0 to 125.0 °C
-40.0 to 257.0 °F
T2 external sensor
-40.0 to 125.0 °C
-40.0 to 257.0 °F
Portable thermometers for the food industry

HI935001

Foodcare K-Tip
Thermocouple Thermometer
with detachable probe
Designed with user functionality and performance in mind, the HI935001 is a waterproof K-type thermocouple thermometer that measures temperatures from -50.0 to 300°C. CAL Check™ and Battery Error Prevention System (BEPS) ensure accurate readings.
  • CAL Check function – checks whether the internal electronics are within an acceptable tolerance
  • Probe damage notification messages
  • High accuracy ±0.4°C
  • The probe is replaceable, and others are available
K-type thermocouple probes:

pH measurement
& food safety

pH is a fundamental measurement parameter in water and food. Inadequate pH values negatively affect the smell, taste and clarity of drinking water, in addition to affecting the vital ability to disinfect drinking water and swimming pools. Likewise, understanding the pH value of food helps achieve consistent flavors and textures, extends the shelf life of certain products, and explains various biological processes such as fermentation. That’s why HANNA offers a wide selection of electrodes to suit your specific needs.
HALO2 Wireless pH testers
  • Open source Bluetooth allows easy integration into current data logging systems
  • IP65 waterproof protection
  • Equipped with everything you need for successful testing right out of the box

HI9810402

Wireless Rechargeable pH Tester
  • Specialized general purpose electrode
  • pH range 0.00 to 14.00pH
  • The spherical tip is for general use within applications that measure aqueous solutions due to its large surface area.

HI9810352

Wireless Rechargeable pH Tester for Sushi
  • A specialized electrode for checking the pH value of sushi rice
  • Meets Food Hygiene and Hazard Analysis Critical Control Points (HACCP) regulations.
  • pH range 0.00 to 12.00 pH

HI9810342

Wireless Rechargeable pH Tester for Milk
  • Specialized electrode for checking the pH value of dairy products
  • Conical tip design allows penetration into solids, semi-solids and emulsions for direct pH measurement in a variety of milk-based products
  • pH range 0.00 to 12.00 pH

HI9810392

Wireless Rechargeable pH Tester for chocolate
  • Specialized electrode for testing chocolate and sauce products
  • PVDF electrode body
  • pH range 0.00 to 12.00 pH

HI9810362

Wireless Rechargeable pH Tester for Meat
  • A specialized electrode for checking the pH value of meat products on the spot
  • The cone-shaped tip design allows direct penetration into meat and meat products.
  • pH range 0.00 to 12.00 pH

HI9810322

Wireless Rechargeable pH Tester for Cheese
  • A specialized electrode for checking the pH value during the cheese production process
  • The cone-shaped tip design allows penetration into solids, semi-solids and emulsions for direct pH measurement in a variety of milk-based products used during the cheesemaking process
  • pH range 0.00 to 12.00 pH

HI9810382

Wireless Rechargeable pH Tester for Bread & Dough
  • A specialized electrode for checking the dough during the baking process
  • Meets Food Hygiene and Hazard Analysis Critical Control Points (HACCP) regulations
  • pH range 0.00 to 12.00 pH

Check it Out!

Portable pH Meters

HI9916X series

Portable pH meter
  • IP67 protection
  • pH electrodes for specific applications
  • “QUICK CONNECT”
  • pH range: -2.00 to 16.00 pH
  • Temperature: -5.0 to 105.0 °C
  • Built-in temperature sensor

HI99161

pH meter for milk and food products

HI99163

Portable pH meter for meat

HI99165

Portable pH meter for cheese
Author:
Tajana Mokrović mag.nutr.
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