“The MicroLogPRO II devices provided us with an easy-to-use solution for carefully monitoring the temperature over time in the production process of our processed poultry products. Thanks to the MicroLog solution we are able to comply with the highest required regulations we are bound to as an exporting plant.”
Quality Manager, Manufacturing Company
Application: Monitoring food production
Organization: Processed poultry products production plant
Ready-to-eat processed poultry products (sausages and cold-cuts) are considered potentially hazardous food (PHF), namely food which requires temperature-time control to keep them safe for human consumption. The cooking and cooling temperatures during the production process of these products must be carefully monitored and controlled in order to comply with international standards and regulations (HACCP, ISO, GMP, FDA, BRC, FSIS, etc.), to ensure production of a consistent and high quality product and to verify that the process temperature-time is maintained at a sufficient level to eliminate pathogens. Producing plants ought to have accurate and reliable monitoring equipment, including data logging devices to assure that the temperature limits of these processes are being met.
About the Customer:
A leading producer of high quality ready-to-eat processed poultry products under international quality standards. Their state of the art facility is fully computerized with all the production process monitored and controlled under the highest standards available. Over the years the company has developed state-of-the-art of technology, enabling them to provide chilled, sliced products which are kept fresh for a long period of time. The company employs 130 people and produces over 4000 tons of delicatessen meats and sausages annually, while over 1000 tons are for export to the Europe, USA, Canada and beyond.
Key Customer Challenges:
As a sausage and cold-cuts producer, the company is required to cook its food products in ovens during the production process in order to destroy parasites and pathogenic bacteria thereby resulting in safe products.
The cooling process should also be carefully monitored and controlled. Time & temperature combinations must be used in the cooking, chilling and cooling processes.
The company uses Fourtec's MicroLogPRO II data logger with an external temperature probe to monitor the temperature over time during the production process of their deli products. The temperature probe is located inside the center of the product, while the logger is placed outside the oven or refrigerator. The customer can view the status on the MicroLogPRO II ’s LCD screen or by connecting the device via USB cable to the computer and analyze the data via the free DataSuite analysis software. A PDF report can be generated using the software with an indication if there are any deviations from the pre-defined thresholds.