Temperature & Humidity

blog Temperature & Humidity

Armed with Statistical Data

After a recent office remodel, I found the temperature in my office changing dramatically. (There is a part of the story where the heating expert says “I told you so” but that caused an unfortunate reflex). My second reflex was to pick up our new 931A thermometer and use it to diagnose the problem. It was…
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TEGAM Thermocouple Thermometers: Built to Use, Built to Last

The design and usability of equipment in food manufacturing, transportation, and storage is vital. When we designed the new TEGAM 9xx series digital thermometers, we not only built a high-accuracy thermometer, but also thought about how our customers would be using our new device.  We used our 35 years of experience to ask and answer…
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Best Temperature Probe for Your Application

What TEGAM probe is the best for your application? TEGAM has created a selection guide that will help you easily identify which is the best probe for your application.  We have a wide variety of probes designed to be factory tough made of durable stainless steel, easily configurable to meet your needs and made with…
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Start Collecting and Using Temperature Readings in Five Minutes

with TEGAM's Wireless Data System FSMA and HACCP food safety guidelines emphasize the importance of data retention for food production workers.  To comply with these directives, the food industry is faced with implementing a system for collecting, storing, and easily retrieving the necessary data while keeping costs low and productivity high.  Maintaining paper documentation consumes…
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Measure, Monitor, Document

Controlling Listeria monocytogenes Contamination Through Effective Time/Temperature Process Controls On January 13, 2017, the FDA released updated draft guidance for the food industry detailing its recommendations for controlling Listeria monocytogenes (“Listeria”) contamination in ready-to-eat (“RTE”) food products. The draft guidance provides food processing facilities a framework for minimizing Listeria contamination in their products throughout the production process,…
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The Devil is in the Details: The Important Distinctions Between HARPC and HACCP

In 1989, the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published the first official HACCP document, standardizing the practice and presenting the seven principles of HACCP. At first glance, HARPC requirements may look quite similar to HACCP. According to the FDA Federal Regulations for implementing FSMA, the core of HARPC starts with a…
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The Hazards of Pathogens and Risk-based Preventative Temperature Control

Temperature Measurement in Food Processing The relationship between food processing, temperature, and the hazard of pathogens is well documented. Quality control personnel can meet the risk-based preventive control for this hazard by measuring temperatures at critical in-plant control points. However, if proper care is not taken, even the measurement equipment and process can introduce hazards.…
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HACCP and HARPC: Which Regulates Your Food Manufacturing Plant?

What is HACCP and HARPC Facility managers are hard pressed to make sure that their food processing production meets the requirements of multiple regulations. Not knowing which regulations apply to your facility is one of the most common mistakes you can make. Two major and often confused regulations are the HACCP and the HARPC. The…
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When Measuring Meat Temperatures Matters

The U.S. meat processing industry is extensively regulated to ensure quality production and safe consumption. It is the responsibility of the food manufacturer to monitor production and maintain safe temperatures throughout the process. If the manufacturer does not comply with the USDA’s Food Safety Modernization Act and other local, state and federal regulations, actions may…
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The Food Safety Modernization Act: From Farm to Table, Keeping Your Food Temperature in Compliance

In order to comply with the U.S. Food and Drug Administration’s (FDA) Food Safety Modernization Act (FSMA), it’s imperative to shift the focus toward preventing contamination rather than responding to contamination. From process to preparation, it’s important for everyone to adhere to the five major elements of the FSMA: prevention, inspection, importation, response and enhanced…
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The FSMA’s Focus on Prevention to Thwart Foodborne Illnesses

A recent Fortune article places the annual costs of medical treatment, lost productivity and foodborne-illness-related mortality for affected consumers at $55.5 billion. The industry takes a hit as well to the tune of $7 billion in annual costs from food withdrawals, rejections and recalls. The Food Safety Modernization Act's Push on Food Manufacturing The FSMA,…
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Letting Go of the Old Paper-Based Food Temperature Record-Keeping Method

For the past 50 years, quality control technicians have recorded temperature measurements at food processing plants with paper and a pencil on a clipboard. The technician would later either enter data manually into a local database or file the paper in an antiquated filing cabinet. Filing systems contained numerous reports from suppliers, spreadsheets, PDFs, etc.…
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FSMA: Automated Temperature Control Systems Facilitate Compliance

    It’s imperative for food manufacturers to be compliant with FSMA regulations. The FSMA’s strong focus on preventative measures requires accurate data tracking, management and control. Cloud-based technologies are now available to help manufacturers meet requirements while working to limit and prevent foodborne illness outbreaks. Here are some tips on what to look for…
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New website makes it easier to find the info you need

Simply put, we're excited about our new website. We think that our new website makes it much easier for you to get the product and application information that you need. Not only that, you can order our products online using the website's shopping cart functionality. Here are some of the websites's features that we're most…
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Advantages of Contact Thermometers over Non-Contact/Infrared Thermometers

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…
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TEGAM helps you implement an effective HACCP strategy

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…
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