Having indoor plants not only makes your home look more fresh and beautiful but they also have wonderful health benefits. Plants release oxygen, help purify the air, decrease stress levels, reduce fatigue and can even help lower noise pollution. However there is just as much science involved in keeping indoor plants as there is growing […]
Infrared thermometers are fantastic tools for quickly measuring surface temperatures. However they have their limitations, and knowing how to properly use an infrared thermometer is vital. Today we will be discussing emissivity and how this key factor will affect all infrared readings. Keep your eyes peeled for more blogs to come on subjects such as; […]
Our very first Thermapen was launched in 1992, it was and still continues to be a flagship product for Electronic Temperature Instruments Ltd. However the Thermapen has come a long way from our first model, the Thermapen 3. We now host a variety of Thermapens’, all of which can be used in many different areas […]
Salmonella is a bacteria that lives inside the gut of many farm animals and can affect meat, eggs, poultry and milk. Other foods such as vegetables, shellfish and fruit can also become contaminated if they come into contact with manure in the soil or sewage in the water. Salmonella is very easy to transfer, therefore […]
Did you know that each household in the UK throws away approximately £470 worth of food a year? That amounts to 7 million tonnes of food and drink that is wasted, the majority of which could have been safely consumed. The majority of food thrown away is because there was too much prepared or it […]
Did you know that incorrect water temperature is a key risk factor for legionella growth. Legionella growth can of course lead to Legionnaires Disease. If you are an employer or person in control of a premises then you must organise a risk assessment from exposure to legionella. Here are some key facts about Legionnaires Disease, […]
Creating a HACCP plan is a crucial part of running any business involving food, whether you’re a restaurant, catering company, nursing home, hospital or factory. HACCP stands for: Hazard Analysis Critical Control Point. It is a system that helps food business operators assess how they handle their food and implement procedures to ensure it is safe to eat.
The HACCP identifies specific hazards and measures for their control or prevention. These measures need to be explicitly clear with how they are put into place and which people are responsible for this within the business. Detailing what instruments you will use to measure these control points will help your HACCP plan greatly.
There are 7 principles of HACCP to ensure your business is being safe and correct in all aspects of food production and processing.
Hazard Analysis: Evaluate your entire process from your supplier’s delivery to final output. You will need to assess the places where chemical, biological or physical hazards can occur.
Silver contains antimicrobial additives – this has been known since the time of the Pharaohs. Silver has been used for thousands of years to help prevent the growth of bacteria without the high toxicity associated with other metals. In medieval France they plated entire hospital wards in Silver to help heal and protect patients from any harmful bacteria.
However in today’s society we use silver a little bit differently. For example you will find it in topical gels to treat serious burns and in coated dressings to aid wound healing. In 2000, Biomaster pioneered the use of silver based antibacterial additives and is now the recognised leader in antibacterial additive technology. Biomaster antimicrobial technology is incorporated in the majority ETI products during the manufacturing process, ensuring lifelong protection against the risk of bacterial cross contamination. As well as being harmful to health, outbreaks of food poisoning can damage brands, and the reputation of stores, food producers and restaurants. Read more
Pork loin is a hugely underrated cut of pork which I think is where a lot of people think this cut is dry and tough, but this is only where it’s a lean cut of pork but if cooked properly is juicy and tender and using a meat thermometer helps you achieve this consistently. To […]
There are a number of reasons why the use of a Thermometer during cooking is not only a good idea but good, sensible practice. Cooking to a temperature that kills harmful bacteria is fairly obvious. There are thousands of food poisoning cases each year, involving millions of hours of lost time and unfortunately, many deaths. […]