Food and HACCP thermometers

Food and HACCP thermometers are specialized instruments for temperature control along the food chain, in compliance with the HACCP system (Hazard Analysis Critical Control Points) required by European food safety legislation. They are used in professional kitchens, restaurants, catering, hotels, canteens, ice-cream parlors, bakeries, delicatessens, supermarkets, the food industry, distribution and transport. They include penetration thermometers (contact), infrared thermometers (non-contact, for rapid measurements), dual-technology thermometers and stand-alone data loggers for recording temperatures over time.

Penetration thermometers

Penetration thermometers combine a pointed metal probe (in food-grade stainless steel) with a Pt100 sensor or a type K thermocouple in the tip, and a digital display for the reading. They are used to measure the core temperature of food (meat, fish, baked products) during cooking, cooling and freezing. The typical range is -50 °C to +300 °C, accuracy ±0.5-1 °C and response time 3-10 seconds. Compliance with EN 13485 (portable thermometers for food use) is required by the HACCP legislation. The probe must be of food-grade steel and able to be disinfected.

Infrared food thermometers

Infrared (IR) thermometers allow rapid measurement of the surface temperature of food without contact, eliminating the risk of cross-contamination. They are ideal for incoming inspection of supplies (checking the temperature of delivered products), for rapid checks of retail chilled display cabinets, for checking the temperature of products during cooking without inserting probes, and for multiple measurements over large surfaces. The range is -50 °C to +300 °C and accuracy ±1 °C or ±1% of the value. It is important to remember that a pyrometer measures only the surface temperature: to guarantee that core temperatures are met (for example 75 °C for safe cooking) a penetration thermometer must also be used.

Data loggers for the cold chain

Stand-alone data loggers are used for the continuous monitoring of cold rooms, chilled display cabinets and warehouses, and during refrigerated transport and shipping. They record the temperature at programmable intervals (typically every 5-15 minutes), generate alarm signals when critical thresholds are exceeded, and store the data for later inspection. They are an integral part of the HACCP documentation required by the health authorities. Modern models with wireless connectivity (Wi-Fi, NB-IoT, LoRaWAN) allow centralized monitoring of fleets of cold rooms across several sites, with real-time alarm messages by SMS.

HACCP legal thresholds

The critical temperatures under HACCP are: cooking of meat, fish and eggs (core temperature ≥ 70 °C for 2 minutes, or 75 °C instantaneous); cooling from +60 °C to +10 °C within a maximum of 2 hours; refrigeration at 0-4 °C for fresh products; frozen products at -18 °C or below; deep-frozen products at -24 °C or below; transport temperature of chilled products ≤ +4 °C; transport temperature of deep-frozen products ≤ -18 °C (-20 °C recommended). Checking and documenting these temperatures is a legal requirement for all food business operators in the EU.

Reference standards

The main standards are: EU Regulation 852/2004 (hygiene of foodstuffs, the basis of HACCP); EN 13485 (portable thermometers for food); EN 13486 (temperature recorders for refrigerated storage); EN 12830 (recorders for refrigerated transport); EN 12569 (sensors for food sector applications); and, in Italy, UNI 10854 (self-monitoring systems). Periodic calibration of food thermometers is recommended at least annually, with an ISO 17025 certificate to guarantee compliance with the regulatory requirements.

Selection criteria

The choice depends on the specific application: professional kitchens call for a penetration thermometer (fast, robust, easy to sanitize); quality control in a food plant calls for dual-technology models (IR plus penetration, certified to EN 13485); cold rooms call for stand-alone data loggers or a centralized wireless system; refrigerated transport calls for a data logger with adequate battery life (days or weeks). Hygienic features (materials, a design without crevices where bacteria can lodge), ease of cleaning, resistance to washdown, certification of compliance with EN 13485 and ISO 17025 calibration are essential for professional use.