Timestrip Temperature Indicators for Food

Timestrip Temperature Indicators for Food

Features

Food is a Timestrip® temperature indicator that shows how long your product has been above the threshold temperature.
Inert until activated and self-adhesive, it can be stored at room-temperature then stuck to a product or package when needed.

 
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Timestrip Temperature Indicators for Food make tracking temperature breaches across a multitude of cold chain food industry applications a simple, cost-effective process.

Food is a Timestrip® temperature indicator that shows how long your product has been above the threshold temperature.
Inert until activated and self-adhesive, it can be stored at room-temperature then stuck to a product or package when needed.

It is single use and indication is irreversible. It is splashproof and there is an expiry date on each pack shipped.

Use Timestrip® Food temperature indicators to monitor the time that potentially hazardous food has been exposed to temperatures between 5°C and 60°C where food poisoning bacteria can grow rapidly in this range to unsafe levels.

Use Timestrip® Food temperature indicators for ready to eat potentially hazardous food
As a general rule, the total time that a ready to eat potentially hazardous food can be kept at temperatures between 5°C and 60°C is 4 hours. After this time the food needs to be discarded.

Use Timestrip® Food temperature indicators to monitor the 2-hour/4-hour rule for ready to eat potentially hazardous food brought out of refrigeration
The 2-hour/4-hour rule is a rule of thumb that has been designed to help businesses deal with some of the practicalities of handling refrigerated ready-to-eat potentially hazardous food.
It recognises there may be several circumstances where this type of food is brought out of refrigeration and held at temperatures above 5°C for convenience; for example while preparing food at a kitchen bench or displaying food for service for short periods.
The rule provides options for what can be safely done with ready-to-eat potentially hazardous food brought out of refrigeration, depending on how long it has been at temperatures above 5°C.

If the total time is:

• less than 2 hours, the food may be used, or refrigerated for later use
• between 2 and 4 hours, the food may still be used
• 4 hours or longer, the food needs to be thrown out

Timestrip Food temperature indicators make tracking temperature breaches across a multitude of cold chain food industry applications a simple, cost-effective process.

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