Understanding the difference between contact and non-contact temperature measurements is vital to addressing health, safety and quality issues in a wide range of industries. Use of thermometers to measure temperature has been around for centuries and it is the second most frequently measured physical quantity after time. Various fields, including civil, mechanical, medical, manufacturing, quality…Read more
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The food safety strategy known as Hazard Analysis and Critical Control Point (HACCP) was first developed as a way to ensure that food for astronauts was safe. Now, it's pervasive throughout the food industry. HAACP focuses on preventing hazards that could cause food-borne illnesses by applying science-based controls, from raw material to finished products. Instead…Read more
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