Published on: 2017-November-15
Category: General

Every day, millions of cases of perishable ingredients, as well as finished products are delivered to food operations from manufacturers to foodservice destinations. Moving these food products safely and efficiently requires an elaborate, highly coordinated series of links in a long chain. Ensuring that the temperature of the food in transit is kept within the requirements of a businesses’ HACCP procedure is essential. A dip or rise in temperature with a perishable product can be an easy mistake to make and completely compromises food safety as well as the integrity of the supply chain.
The distribution of food products, like the storage of food products, must be done under conditions that will not be detrimental to the safety and quality of a food product or to other food products transported with it. To ensure that safety and quality, a risk assessment must be part of determining how distribution is performed. Many factors can play into transporting different food products and non-food products that require different conditions: controlling temperature; preventing cross-contamination from a product, food and/or non-food, to a food product; preventing cross-contact with allergens; product security from tampering – all of which, alone or in combination, can result in a product becoming unsafe to eat. Ensuring correct temperature logging of food either in storage or in transit is essential. Even trailers, trucks and vans are mobile food warehouses. Storage and palletising there should be treated with the same considerations that would happen in a distribution centre.
HACCP-based procedures have a key role to play in helping to ensure that food is produced safely. Chill holding is very often critical to food safety. This means businesses should understand which foods need to be held under temperature control and be aware of the relationship between temperature and the shelf life of food. Temperature monitoring and logging may be helpful as part of food safety management procedures for the following food groups:

• Dairy products including dairy based desserts
• Cooked products including ready to eat items
• Smoked or cured fish which is not ambient shelf-life stable
• Prepared ready to eat foods
• Uncooked, partly cooked pastry or dough products

Moving food in transit and keeping temperatures within limits is an element of food safety that can sometimes be over looked. An example could be school caterers moving meals from a central secondary school cooking ‘hub’ to neighbouring primary schools. The chiller unit could have been turned off for an extended period - through the night for example and just because the van turns up cold, doesn't necessarily mean it has been for the whole duration. 
Re-usable data loggers that can be placed alongside the food in transit to monitor the temperature are a cost-effective solution. Signatrol offers several solutions. Our LogET-8 is a low-cost battery powered USB temperature data logger, ideal for monitoring temperature of foods in transit or environmental conditions in production and packing. 

With a battery life of 24 months, LogET-8 can be configured for sample rates from 10 seconds up to 24 hours and has a reusable memory of 32,000 readings. The accuracy from -20°C to +40°C is ±0.5°C.
LogET-8 software, which is used to configure the data logger and to produce reports, either in Excel or PDF format is available as a free of charge download. Unlike its competitors the software is not required to start and stop the logging, so no software is required at the receiving end of a distribution network.

Complete with display and low alarms, the LogET-8 is also supplied with a convenient wall mount bracket, meaning it can be neatly fixed inside a van or despatch area for was of access.
An individual LogEt08 costs just £39.00 and a pack of 10 £312.00.

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