4. Traceability – Temperature measurement equipment
Temperature is the primary factor influencing changes in product quality, such as spoilage or the growth of pathogenic micro-organisms. Temperature control at every link in the cold chain is essential to guarantee food quality and safety.
Regulation (EC) no. 178/2002 defines "traceability" as the ability to trace a food, feed, food-producing animal or a substance intended to be, or expected to be, incorporated into a food or feed through all stages of production, processing and distribution.
As far as the cold chain is concerned, temperature traceability is based on the ability to trace a product's temperature history throughout the supply chain, by means of temperature records or paper trails. Since the supply chain involves many professionals, traceability relies on the transfer of responsibility...
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Traceability – Temperature measurement equipment
Using predictive microbiology
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