Why Temperature and Humidity matters
In industrial settings, especially in the food sector, temperature and humidity monitoring tools are essential for process and quality control, the health and safety of manufacturers and consumers, preventing food spoilage, and minimizing losses.
Temperature:
Temperature control is essential in food manufacturing and preservation, however for food manufacturing temperature control is subjective to the product that is being manufactured, for example, the optimum ambient temperature for bread storage will differ from storing fresh fruit and vegetables.
Monitoring ambient temperature can extend the shelf life of many food products, most should be kept at cooler temperatures to prevent bacteria growth and contamination, especially meat and fish products.
Temperature control also helps to reduce costs associated with waste and improper storage. Inadequate food storage temperatures increase the likelihood of manufacturers wasting money on raw materials and food companies losing money due to stock spoilage. Investing in temperature monitoring equipment helps to prevent such losses.
Food Safety
Food temperature is essential when ensuring the safety of human consumption. If food contains traces of bacteria, its temperature must be accurately monitored to ensure it's kept below a threshold from which it's no longer safe to eat.
Quality Control
Temperature-controlled storage can help keep products fresher for longer. Monitoring the ambient temperature can also help preserve nutritional content and prevent premature product spoilage.
Regulations
The Food Standards Agency is responsible for protecting public health in relation to food. The FSA acts in the consumer's interest during any stage in the food production and supply chain. Conducting food hygiene inspections.
Humidity:
Humidity control has many benefits in food production, with the main objectives being, to maintain product quality and improve productivity during the manufacturing process.
Ideal humidity in terms of food production is dependent on the moisture content of the product and the manufacturing objectives. For example, foods such as Apples and Bananas require up to 95% humidity level, to prevent evaporative losses and maximise storage life before the moulding process begins. Bread rolls however have different requirements, dough proofing needs 80% humidity, although when oven baking requires 90% humidity, to prevent a thin layer of skin from forming on the top of the dough and to help produce the ideal crust, and a high-quality product safe for human consumption.
Prevent Surface Drying
Regular monitoring of temperature and humidity allows for predictive conservation. By identifying potential environmental threats before they cause damage, museum curators can schedule preventative measures more effectively, reducing the risk of deterioration and extending the lifespan of the artefacts.
Condensation Control
In environments with fluctuating temperatures and humidity levels, artefacts made from materials such as wood, paper, and textiles can expand, contract, or absorb moisture. This poses a severe risk to their preservation, potentially leading to warping, cracking, mould growth, and other forms of deterioration.
Manage Evaporation
Inconsistencies in temperature and humidity can cause materials to become brittle or weaken over time. For instance, organic materials like textiles and leather can become dry and fragile, increasing the risk of tears and breaks, which can significantly impact their longevity and integrity.
111 Scientific Hair Hygrometer
When looking to measure outdoor humidity levels, or particularly high humidity levels, the Fischer hair hygrometer is a great fit. This specially treated human hair of the Fischer hair hygrometer is insensitive to temperature (temperature range -35 to +65 °C) and responds quickly to changes in humidity.
Regulatory Requirements in the UK
The Food Standards Agency (FSA)
The Food Standards Agency is an independent and non-ministerial department. The objective of the FSA is to protect public health from risks associated with food consumption. FSA's involvement in the food industry include:
- Publish information about the food system.
- Issue guidance on the control of foodborne disease.
- Enforce and oversee enforcement of businesses not adhering to the guidance of food safety regulations.
The Food Standards Agency website offers news and guidance for various food businesses and industries on how to meet the requirements for safe production and trade of their products.
Contact Us Today
With a commitment to exceptional customer service, we offer expert advice and support to help you select the right thermometer and hygrometer for your museum's requirements. Whether you need calibrated instruments for immediate use or uncalibrated options for in-house calibration, Russell Scientific delivers reliable solutions that enhance the preservation, efficiency, and compliance of museum operations. Trust us for products that meet the highest standards and help you maintain the integrity of your museum collections.
Russell Scientific Instruments Ltd
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q:How often should temperature be monitored?
A: Temperature should be monitored continuously in critical areas (e.g., refrigerators, freezers, hot-holding units). Manual checks should be conducted at least twice daily for storage areas not continuously monitored by automated systems.
q:What are the consequences of not maintaining proper temperature control?
A: Improper temperature control can lead to food spoilage, increased risk of foodborne illnesses, regulatory violations, product recalls, and damage to the company’s reputation.
q:How can temperature monitoring systems help in audits and inspections?
A: Automated temperature monitoring systems provide detailed logs and reports that can be easily accessed and presented during audits and inspections, ensuring compliance and demonstrating a proactive approach to food safety.
q:What should i consider when choosing a temperature monitoring system?
A:
Type of Food: Consider the specific temperature requirements of the food products.
Environment: Choose equipment suited to the environmental conditions (e.g., humidity, dust).
Budget: Balance the cost with the features required for your operation.
Regulatory Requirements: Ensure the system complies with local and international food safety standards.
q:How often should humidity be monitored?
A: Continuous monitoring is recommended in critical areas, especially where high humidity can lead to spoilage or quality issues. In less critical areas, manual checks should be conducted daily or at regular intervals depending on the product sensitivity.
q:What are the consequences of not maintaining proper humidity control?
A: Improper humidity can lead to mould growth, product spoilage, loss of texture or flavour, clumping of powders, condensation inside packaging, and ultimately, increased risk of foodborne illness and economic losses.
q:What should I do if I find a humidity deviation?
A:
Immediate Action: Adjust the environment by using dehumidifiers or humidifiers, as needed.
Investigation: Identify the cause of the deviation (e.g., equipment failure, ventilation issues).
Corrective Measures: Repair or adjust equipment, or modify processes.
Documentation: Record the deviation, its cause, and the corrective actions taken.
q:What features should I look for in a humidity monitoring system?
A:
Accuracy and Precision: Ensure the system meets the required accuracy for your products.
Real-Time Alerts: Receive immediate notifications for any deviations from set humidity levels.
Data Storage: Secure storage with easy access to historical data.
Integration Capability: Ability to integrate with other environmental control systems.
Ease of Use: Simple installation