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Foodex 2018: Come and visit the Testo stand and discover our measuring solutions that ensure Food Safety from farm to fork

Measuring instrument manufacturers Testo, will be at Foodex demonstrating our safety equipment for the processing sector. On stand K310, our experts will be on hand to explain how Testo’s range of instruments help operators ensure they are storing, producing and distributing food safely from farm to fork, whilst also enhancing process efficiency.

 

Testo’s range of Food Safety equipment includes data loggers, thermometers, pH meters, cooking oil testers, infrared thermometers, thermal imaging cameras, thermal barriers and more

 

On our stand, Testo will be giving out Free sausages, as part of our ‘how hot is your sausage’ application display. We will be doing live demonstrations of how to use Testo thermometers to show both the core temperature of the sausages, and surface temperature of the griddle during cooking. Thus, ensuring we are cooking the sausages at the correct temperature, and ultimately, proving we’re doing so safely.

As well as the sausage giveaway, a major focus at the show will be our data logger range, suitable for many applications in the food processing sector. These include low-cost loggers for simple temperature and/or humidity measurement in a cold storage room for instance, right through to the temperature of production items or the surface temperature of machines or motors themselves. Testo’s high-end data loggers have the capability to measure even the most extreme temperature ranges in production processes.

Another focus product is Testo’s Saveris 2, automated climate monitoring system. A cloud-based system that stores all measurement data in one central place, Testo’s Saveris 2 removes the need to collect data manually, meaning staff can use this time for other important tasks. There is also no longer a potential for readings to go missing. This has proved very handy for audits.

 

 

 

All Testo food safety equipment is HACCP certified. As well as those mentioned, Testo will have our full range of instruments on display including data loggers, thermometers, pH meters, cooking oil testers, infrared thermometers, thermal imaging cameras, thermal barriers and more.

 

Exhibition info

In April 2018, the UK’s premier trade event for the food and drink processing, packaging and logistics industries once again comes to Birmingham. With an expected 30,000 attendees across the 5 shows, the show aims to shine a light on top trends across the food manufacturing sectors; from improving traceability and food safety, transforming productivity and highlighting the latest new ingredients and super foods to make an impression on the industry.

Register free using the below detail:

Venue: NEC Birmingham

Dates: 16th -18th April

Section: Foodex

Stand number: K310

Register for free tickets at: https://foodex-2018-visitor.reg.buzz/Website

Like some more info?

For more information on Testo please go to www.testo.co.uk or call us on 01420 544 33

 

Acrylamide Legislation: What’s the panic about and how does the food industry need to react?

With the uncertainty around the new acrylamide legislation coming in to place in April 2018, many companies within the food industry are looking to further understand what is required of them.

 

Acrylamide typically occurs when foods with high starch content such as potatoes, are cooked at high temperatures

 

For those who aren’t aware, Acrylamide is a chemical substance produced by something called the ‘Maillard reaction’, which is when starch is overheated to cause a reaction between amino acids and sugars. It typically occurs when foods with high starch content such as potatoes, root vegetables or bread, crisps, cakes, biscuits and cereals, are cooked at high temperatures during the frying, roasting or baking process. It is important to clarify that acrylamide is not something which has been added to food, it is a natural by-product of cooking processes, and has always been present in these types of foods.

 

 

What are the dangers?

Recent scientific tests have led to acrylamide being classified as a ‘probable carcinogen’. This has prompted scientists to conclude it is advisable humans minimise consumption of this particular chemical, to in turn, reduce cancer potential.

 

How must the food industry react?

Whilst it is not possible to simply remove acrylamide, there are a number of measures which can be taken to reduce the levels. The legislation says that practical measures must be taken to mitigate acrylamide formation in foods. As stated by the Food Standards Agency, from April 2018 Food Business Operators will be expected to:

  • Be aware of acrylamide as a food safety hazard and have a general understanding of how acrylamide is formed in the food they produce
  • Take the necessary steps to mitigate acrylamide formation in the food they produce; adopting the relevant measures as part of their food safety management procedures
  • Undertake representative sampling and analysis where appropriate, to monitor the levels of acrylamide in their products as part of their assessment of the mitigation measures
  • Keep appropriate records of the mitigation measures undertaken, together with sampling plans and results of any testing

For the first of these points, hopefully this article will serve to help improve knowledge around the subject. For those issues remaining, we will now explain how measuring equipment can be used to help. Aside from using High Performance Liquid Chromatography (a complicated and chemically technical process to measure acrylamide itself) there are in fact some ‘quick win’ methods businesses can take to keep presence of acrylamide to a minimum.

When it comes to both food storage and cooking, managing temperature is in fact the main factor for the formation of acrylamide. Firstly, from the cooking side, as mentioned previously, acrylamide levels are increased by excessively elevated temperatures. A particularly high amount is produced when potato and cereal-containing foods are heated above 180°C. Acrylamide formation begins at around 120°C, but increases rapidly at 170-180°C. This needs to be considered by those involved in any type of cooking or even pre-cooking during food processing for example. With these types of products, it is advisable for them to be cooked at a lower temperature than usual, for slightly longer periods if required.

For fried foods in particular, such as French fries, the temperature of the oil needs to be ensured. Unfortunately though, you can’t always rely on fryer thermostats, as these often fail to show an accurate temperature. With an instrument such as the testo 270 Cooking Oil Tester, you can simultaneously measure both the temperature (up to 200°C) and the quality of the oil. Whilst TPM (total polar materials) measurement and acrylamide formation are not directly correlated, this is also very important for being economical with oil costs, and ensuring a consistent quality of product. By adding this as a simple spot check, operators can ensure fried foods are being cooked at the right temperature to keep acrylamide levels at bay, whilst also optimising their oil consumption, saving up to 20%. Documenting this check will also prove handy when it comes to audits, as proof of due diligence regarding the ‘records of the mitigation measures undertaken’ mentioned above.

 

 

With the testo 270 Cooking Oil Tester, you can measure both the temperature (up to 200°C) and the quality of the cooking oil.

 

On the flip side, during storage, one of the main steps recommended by the FSA is not to keep raw potatoes in the fridge, particularly if you intend on cooking them at high temperatures. Doing so is likely to lead to formation of more free sugars in the potatoes (referred to as ‘cold sweetening’) and can increase overall acrylamide levels especially if the potatoes are then fried, roasted or baked. Ideally, potatoes should be stored in a cool, dark place at a temperature of 6°C or above. As with the fryer temperature though, once again, for accurate temperature readings, unfortunately you cannot simply rely on thermostats, as these more often than not don’t reflect the true ambient temperature in the room. In this case a temperature monitoring system such as testo Saveris 2 would be the ideal solution, to ensure the temperature in the cold storage room is kept at the optimum level at all times.

 

  The testo Saveris 2 can ensure the temperature in the cold storage room is kept at the optimum level at all times.

 

Like more info?

For more information on the new legislation please visit the Food Standards Agency website.

If you would like further information on testo measurement equipment please visit www.testo.co.uk or call us on 01420 5444 33

 

 

Temperature monitoring made easy – Saveris 2

Monitoring temperature and/or humidity is particularly important where incorrect climatic conditions can have drastic consequences. Businesses can incur needless costs should a cooling or heating system malfunction, leading to wasted stock or worse. Such costs can be detrimental to production and ultimately profit margins.

Testo’s new and improved Saveris 2 uses revolutionary technology to make temperature and humidity analysis both easier and more accurate than ever before. By using a Cloud-based monitoring system it allows information to be stored and accessed remotely. This means users can monitor and react to issues from anywhere in the world. This will help to reduce pressure, relieving the need to be constantly on-site to keep measurement values under control.

 

The above video explains how Saveris 2 works

 

Saveris 2 data loggers can also measure temperature and humidity values of sensitive goods and products, in processes and during transport. The easy-to-use measurement system delivers safety and savings in time and costs thanks to automated measurement data recording. Your storerooms, for example, can be continuously monitored and the data will be automatically collated, and send to you as a report via email. All this is without you having to lift a finger.

 

Applications

Saveris 2 can be used in a number of industries. Examples of applications include:

  • Food production
  • Facilities maintenance
  • Museums
  • IT server rooms
  • Supermarkets

Food or drink kept at the wrong temperature can be detrimental to produce

  • Metrology
  • Pharmacy storerooms
  • Storerooms & Freezers
  • Food transportation and distribution processes

 

Your storerooms can be continuously monitored, therefore minimising risk

 

Relax – let Saveris 2 do the work for you

Saveris 2 WI-FI loggers have a number of advantages over both conventional data loggers and monitoring systems. Here’s a breakdown of the features:

 

Automatic reports

With Saveris 2 loggers you are sent reports automatically, via email. This way you aren’t required to manually extract any data from your loggers, saving you time and inconvenience. These can be sent daily, weekly or monthly (it’s up to you!).

 

With the new reporting system it couldn’t be easier to manage your data

 

Free email & SMS alerts

Email alerts are unlimited and you will receive 25 free SMS alerts a year (per logger). If you require more SMS messages than this additional SMS bundles are available for purchase.

 

Options to meet your requirements

With 5 logger variants for both temperature and humidity, Saveris 2 loggers can cover a variety of measuring ranges depending on your requirement.

 

Mobile friendly

Reports are accessible via PC, tablet or smartphone, so are able to keep on top of things wherever you are.

 

The Saveris 2 system can be used across all your devices

 

Affordable and simple to use

Monitoring systems are usually expensive and require time-consuming installation, not to mention maintenance. With a Saveris 2 system you can get up and running from as little as £99 (ex vat.) and it couldn’t be easier to set up and get started.

 

24 month warranty

As standard we offer an extended warranty for Saveris 2 loggers so you can also relax knowing you’re covered for a 2 year period.

 

Free advanced cloud license

All customers who purchase in 2015 will receive an advanced cloud license with even more capabilities, completely free of charge.

For more information Testo’s Saveris 2 or any testo products please visit our website www.testolimited.com/testo-saveris-2