FOOD & BEVERAGE
NEW Remote Temperature Monitoring from TME
ME’s NEW remote temperature monitoring offers a unique combined solution for modern food producers: instant spot checking PLUS continuous temperature monitoring in one central hub. TME’s innovative MM7000 Bluetooth barcode thermometers communicate with the powerful Notion Pro radio system, generating temperature results from both handheld measurements and fixed wireless sensors. Temperature results from both sources are transmitted to a central cloud-based monitoring system allowing all food temperature data to be stored in one place. Here are just some of the benefits:
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• unique identification of product, appliance or location, essential for HACCP • completely paperless records
• 24/7 alarm notifications reducing the risk of damage to stock • wide ranging radio transmitters • hosted cloud-based software accessible from your smart phone or PC • text alerts for our of temperature events including door alarms
• mix-and-match solutions for instrumentation and sensors to suit different needs
For more information, call 01903 700651 or visit
www.tmethermometers.com TME When temperature matters
Clean air: the key to avoiding contamination
Unfortunately, microorganisms and dirt can enter the compressed air system along with oil and liquids that can seep through worn seals.
Most food manufacturers conduct a Hazard Analysis and Critical Control
Points (HACCP) approach to food safety to prevent biological, chemical, and physical hazards affecting production processes. A HACCP ‘prerequisite programme’, for example, which identifies the basic environmental and operating conditions essential for safe food production, introduces the concept of ‘critical control points’ - those points, steps or procedures in a food or beverage manufacturing process that must be addressed to prevent food safety hazards.
Atmospheric air, if not treated when used for compression, can introduce contaminants like water vapour, airborne dirt, pollen and microorganisms into the distribution network. Compressors themselves can add wear particles, while oil lubricated compressors will introduce small amounts of oil during compression in the form of liquid, aerosol, oxidation particulates.
vapour, and hydrocarbon Fresh produce
beverage manufacturer’s profitability. BOGE's Mark Whitmore explains how to clean up your act where compressed air is concerned.
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If contaminated air comes into contact with food products, it can affect taste, appearance, colour and shelf life. It may also compromise hygiene standards, rendering products unfit for consumption, leading to expensive recalls and reputational damage.
Of all process resources in the food and
beverage sector, compressed air is possibly the most ubiquitous, being used in a host of process applications, from product handling, through cutting and peeling, to packaging.
BOGE HST compressor
BOGE Compressors Ltd 01484 719921
www.boge.co.uk
FOOD & BEVERAGE SUPPLEMENT | FEBRUARY 2017 S7
roduct recalls resulting from contamination can have a disastrous effect on a food or
In 2007, the British Compressed Air Society (BCAS) and the British Retail Consortium produced a voluntary code of practice called Food Grade Compressed Air, the latest revision of which is the BCAS Food Grade Compressed Air Best Practice Guideline 102. This sets out three essential steps: identify areas where compressed air comes into contact with product; recognise the contaminants that might adversely affect the product; and establish whether contact with compressed air is direct or indirect.
It is advisable to remove contaminants from compressed air as close as possible to the point of use. This can be achieved using water separators to remove the bulk of condensed water and liquid oil, followed by coalescing filters that remove water and oil aerosols. Further moisture reduction must be achieved by drying using refrigeration or adsorption processes, the latter being the most effective. A final sterile filter stage will be necessary to remove microorganisms.
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