Sanitization

Food safety is a hot topic and has received a lot of attention. It affects nearly everyone who buys processed food or has a meal at a restaurant.  Many food borne illnesses can be attributed to poor sanitation practices in restaurants and food processing plants. Sanitation is critical component in the food safety process and is part of any Hazard Analysis and Critical Control Point (HACCP) plan.

DeltaTrak’s Waterproof Lollipop Min/Max Digital Thermometer and Dishwasher Kit are valuable tools in any HACCP plan. Use them to verify final hot water rinse cycle temperature in your automatic dishwasher. The thermometer will record the minimum and maximum temperature during the entire dishwashing cycle. The heat shield in the Dishwasher Kit protects the thermometer through multiple, consecutive dishwasher cycles.

Another HACCP tool is the TempDot High Temp Label. Use this small, self-stick label on a glass or on the rack in the dishwasher. If the temperature inside reaches 160°F (71°C) or higher, the label changes irreversibly from clear to red.

Other sanitization tools include:

Alcohol Wipes, Model 50009: The 70% Isopropyl Alcohol Wipe cleans thermometer probes to help prevent cross contamination, especially important for prepared, ready-to-eat foods. Each wipe is individually foil wrapped.  (200 wipes per box.) 
Download product specifications for Model 50009 (PDF)

Quat Ammonium Test Papers, Model 50013: Quaternary Ammonium can be used to wash and hand-sanitize food utensils. A color change of the test paper (0 to 400 ppm) compared against a color chart shows if the quat level is sufficient for sanitization. (3 rolls, 15’ L each per box.)
Download product specifications for Model 50013 (PDF)

Chlorine Test Papers, Model 50014: Chlorine can be used to wash and hand-sanitize food utensils. Verify the chlorine level by the color change of the test paper. (10-200 ppm). (6 rolls, 15’ L each per package.)  
Download product specifications for Model 50014 (PDF)

pH Plastic Indicator Strips, Model 50012: Acidity hinders bacterial growth and by controlling the level of acidity, or pH, food borne illnesses can be prevented. The stiff plastic sticks (0 to 6 pH) allow easy pH measuring of liquid, semi-solid and solid foods.
Download product specifications for Model 50012 (PDF)