Temperature monitoring for seafood Seafood single-use USB temperature data logger
The temperature for seafood:
ü üpour frozen products is -18°C
ü üpour fish, crustaceans and molluscs is 0°C; -2°C on melting ice. Pre-packaged products must be kept at the storage temperature indicated on the packaging.
ü üpour smoked and cured products is 4°C.
ü üpour for live shellfish and crustaceans, the recommended temperature is 5°C to 15°C.
To maintain these temperatures, refrigeration is required. Goods are transported in refrigerated lorries or isothermal containers at the appropriate temperature. This equipment must comply with the ATP standard governing the transport of fish and perishable foodstuffs. In accordance with the European Hygiene Package, it is compulsory to set up a Sanitary Control Plan. This document sets out all the hygiene rules to be applied, including the HACCP approach, the traceability system and good hygiene practices.
Our Fresh Tag 1 single-use USB temperature data logger comes in a variety of models covering trips of 7, 15, 30, 60, 90, 120 or even 180 days to meet the practical needs of various applications. What's more, this USB temperature sensor is equipped with red, green and yellow indicators, which can indicate its alarm, good working and fault status. Food buyers often ask vendors to implement a food safety management system based on HACCP principles. Food safety must be traceable throughout the supply chain. Once the trip is over, you can remove the plastic bag and plug it into the computer. The report containing a graph and table will be automatically generated.
