If you’re involved with a cold chain, it might be difficult to choose what kind of temperature monitoring system you need to use. Which solution works best for the type of goods you’re shipping, and the length of their journey? What product should you recommend to your suppliers? The truth is, choosing the right temperature…
Read moreMarch 19-21, 2017: Seafood Expo North America, Boston, MA, booth 1289
May 8-11, 2017: Food Safety Summit, Rosemont, IL. booth 627
June 14-15, 2017: UnitedFresh Show, Chicago, IL, booth 2452
October 19-21, 2017: Produce Marketing Association Fresh Summit, New Orleans, LA, booth 3502
Read moreThe FSMA deadlines are coming, bringing with them perhaps the biggest changes to food safety laws in 70 years. For many companies, the deadlines to meet these new regulations are coming as early as March 2017. Below, we’ve outlined some ways you can quickly prepare for these deadlines and get a solid head start on…
Read moreTemperature monitoring is already a complicated process. You have to keep meticulous records, make sure every instrument is working properly, and be aware of how transportation might affect the temperature of your goods. There’s no need to make the whole process more complicated with endless amounts of paper. Here’s a handful of ways you can…
Read moreWhat temperature range is right for your reefer container? The short answer is, it depends on what’s being shipped. Different foods will be kept safest at different temperatures. It’s a lot more complicated than the “keep perishables under 40F or over 140F” rule for restaurants. Each food you transport has specific needs. You can’t expect…
Read moreThis paper highlights passages from the FSMA text which shippers, carriers, and receivers will need to study as they formulate their SOPs, specifically with regard to in-transit temperature monitoring procedures when transporting perishable food products covered by the Sanitary Transportation subsections. The focus here is on the movement between the shipping point of the finished product to the distribution center or point of sale.
Read moreWhat is the purpose of an in-transit temperature recorder? The vast majority of perishable food personnel would respond that temperature recorders are used “to hold a trucker responsible for a bad arrival.” This isn’t wrong. When temperature controlled shipments arrive out of the desired temperature range, a temperature record can be used to verify if…
Read moreThis piece is the first in a series designed to assist perishable logistics and quality assurance professional, with information about current Cold Chain Monitoring technology. This first installment discusses the features, benefits, and limitations of traditional “strip chart” temperature recorders. Anyone involved in the production and distribution of perishable goods has, at some point, interacted…
Read moreThis guide comprehensively covers digital temperature recorders. It first describes how these recorders work, and then explains what questions and factors you should consider before purchasing your own. Digital temperature recorders were first introduced around 1990. Since then, they have evolved to eliminate many of the problems associated with mechanical strip chart recorders. As their…
Read moreFor anyone involved in the cold chain, a system for carefully and conveniently monitoring perishable food is essential. That’s why the right temperature recorder is so important. Not only does it help you comply with food safety standards, it also saves money and hassle by preventing spoilage, and can be used to settle costly disputes…
Read more