Raytek, a leading worldwide provider of infrared thermometers, announces the launch of its FoodPro Series of easy to use handheld, pocketsize thermometers designed specifically for food safety inspections. The Series includes the FoodPro infrared thermometer for quick non-contact scanning of food surface temperatures and the FoodProPlus, which combines an infrared thermometer with a built in contact temperature probe for applications that require both surface and internal readings.
Both the FoodPro and FoodPro Plus, provide highly accurate non-contact surface temperature measurements within a range of -35 to +275°C. Target illumination indicates the surface area being measured. The units are also hand-washable to maintain proper hygiene. Both temperature inspection tools include an HACCP (hazard analysis and critical control points) zone indicator, which clearly shows safe or unsafe food temperatures.
Measurements trigger either a green (safe) or a red (unsafe) light shown above the temperature display to indicate acceptable food serving and storage temperatures, or whether corrective action is required to reduce spoilage and prevent food-borne illnesses.
For more comprehensive food safety inspections, the FoodPro Plus also features a replaceable foldout contact probe for measurements of critical internal food temperatures from -40 to 200°C, a countdown timer to monitor cooking, cooling and HACCP exposure times, as well as display of maximum temperature during scans.
Since food served or stored at the wrong temperature can become tainted by unwanted parasites and bacteria, regular monitoring of temperature and exposure times is critical to maintain food safety. HACCP programs, which define safe temperature zones for food cooking, chilling, storage and serving, are currently being mandated by legislation in several countries as part of an effort to reduce the risk of food-borne illnesses. The new FoodPro Series from Raytek provides food handling and service professionals as well as food safety inspectors an easy and effective means of quickly determining whether food temperatures are within these acceptable HACCP zones.
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