We understand that the Food Industry must operate to very high standards and that food safety and product quality is vitally important to the success of your business.

Are you the Food Business Owner/Operator or the Logistics Manager/Contractor?

You are responsible for maintaining these high standards in your business and for ensuring that all of the stakeholders – staff/suppliers/logistics providers – are eqully committed to adhering to H.A.C.C.P. principles in the interest of food safety/customer safety and product quality.

In executing this responsibility we appreciate that your challenges include the management and control of the following:

• sourcing of quality product
• the manufacturing/processing environment and operations
• the storage of raw and finished product
• the transport of product

A critical component of managing these elements of the business is the temperature at Critical Control Points specified by your H.A.C.C.P. System.

Our area of expertise is temperature and humidity monitoring and we are ideally suited to assist you in the management of the above challenges.

How do we do it?

We understand that the main components in the management of temperature  are :

• Monitoring of incoming cold chain product temperature checks
• Monitoring of temperature at specified Critical Control Points during the cooking/cooling process.
• Temperature Monitoring of all Cold Chain Storage and Transport
• Calibration

Through many years of working in this area we have devised a range of solutions and services which supports the management of these critical areas.

We invite you to explore on this site the greater depth of information provided and we would welcome the opportunity to discuss your particular needs.