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Data Loggers for Food Processing

Data Loggers

Food Processing

In order to ensure the quality and safety of the final product, it is important to monitor the conditions in which food is processed and stored. MadgeTech data loggers can be used to monitor and record the cooking, shipping, and storage of food products. The product line features devices which can be placed in an oven to monitor the entire cooking cycle, wireless models which can measure, record, and wirelessly transmit data, and even devices with LCD screens for real-time monitoring.

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An essential part of owning and managing a meat processing facility is understanding the specific procedures associated with the meat manufacturing and distribution process. Even the smallest establishments producing cooked, ready-to-eat beef and poultry products are required to follow compliance guidelines initiated by the Food Safety and Inspection Service (FSIS).

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Join MadgeTech from Sunday, March 17th to Tuesday, March 19th  at booth #184 for the 2019 Seafood Expo of North America located at the Boston Convention Center in Boston, Massachusetts! This is the largest seafood show in North America, showcasing more than 1,300 exhibitors.

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Join MadgeTech March 3-5, 2019 at the Boston Convention & Exhibition Center in Boston, MA for the New England Food Show! Stop by our booth #765 to see our data loggers in action including the HiTemp140 and RFOT!

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Food laboratories are essential to the processing and distribution of a wide variety of consumer products. Ensuring the safety and accountability of laboratory effectiveness, there are several groups responsible for facilitating every sequence of the food testing process.

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Thermal processing is considered one of the most widely used food sterilization methods in the food industry. According to sciencing.com, it is defined as “a food sterilization technique in which the food is heated at a temperature high enough to destroy microbes and enzymes.” The specific amount of time required depends upon the certain type of food and the growth habits of the enzymes or microorganisms. The term “thermal” refers to the heating process, which is a practical way of protecting food products within the production cycle.

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