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
Bibliography
Regulations
Regulation (EC) no. 178/2002, also known as Food Law, laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety.
Regulation (EC) No 852/2004 of the European Parliament and of the Council of April 29, 2004 on the hygiene of foodstuffshttps://agriculture.gouv.fr/la-reglementation-sur-lhygiene-des-aliments...
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