The control of the process parameters and the work environment (time, temperature, pressure, concentration ...) is essential to guarantee the requirements of alimentary hygiene and the quality of the product, therefore, the rule specifies that these parameters will be watched and will record continuously and at appropriate intervals.
EC regulation no. 852/2004 establishes the obligation for all food business operators to create, implement and maintain a food safety management system based on HACCP principles.
Generate a documented program that provides a high guarantee that the specific process, method, or system will seamlessly reproduce a result that must meet a pre-established acceptance criterion.
Mapping, distribution and actual behavior of temperature values in ºC in manufacturing equipment.
···
Reliability: Obtaining the cold zone with the relevant penetration study.
···
Improvement: appropriate setpoint values, optimization of cooking time, etc.
···
Detection: problems with water recirculation, stability and homogeneity in areas of heating, maintenance and cooling.
Contact us
Do you have any questions or queries?
Ask us what you need and we will get back to you to answer and answer any questions you may have.