Measuring correctly is a crucial part of food safety. Small deviations in temperature or poor practices can quickly affect quality, shelf life and, in some cases, consumer safety. Together with experts from Testo, we look at the challenges that often arise in practice and offer tips on how to ensure reliable measurements throughout the food chain.
Why the right measurement is crucial
Food safety is not just about procedures - it's about being able to verify that they are followed in practice.
In many businesses, measurement data is the basis for quality assurance, for example in HACCP-based systems.Inadequate measurement can lead to:
- temperature deviations that affect shelf life and quality
- uncertain or incomplete documentation
- difficulties in verifying critical limits
Critical points where measurement must work
Production
In food production, temperature control is central throughout the process.
Common challenges:
- uneven temperature in products
- wrong measurement method for random samples
- lack of follow-up and documentation
Deep frying
The wrong temperature of the oil affects the taste, quality and life of the oil.
Common mistakes:
- too high a temperature → poor oil quality
- Too low a temperature → poorer results and increased fat absorption
Restaurant
In a restaurant environment, quick, easy and reliablemeasurements are required.
Common mistakes:
- lack of time → measurement is not prioritized
- wrong tools used in stressful situations
- lack of documentation
We understand your challenges
The practical challenges in the food supply chain vary, but what they all have in common is the need for a thoughtful approach. Get advice and insights from Testo's food experts - people with extensive experience working in both industrial and restaurant environments.
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