CHILLED FOOD IN TRANSIT
High risk foods present the most danger when transporting and holding. High risk products and ingredients are those ready-to-eat foods which easily support bacterial multiplication when conditions (food moisture, warmth and time) are favourable and when they are eaten without treatment (e.g. cooking) immediately before eating that would destroy food poisoning bacteria.
Thermochromic labels can show that transported seafood or meat is still below a specific temperature when the delivery or shipment is received and checked on arrival. Thermochromic inks can also act in conjunction with rfid labels, to show the actual real-time temperature of the shipment at any point, rather than discovering a temperature peak/rise after arrival.
Real-time temperature control of pallets, consignments or individual packs is achieved by using liquid crystal and thermochromic indicators.
Other food storage
Food storage temperature monitoring devices can be produced to indicate ambient temperature for the improved storage of other foods, e.g. for chocolate, or for fruit and in particular, banana storage and ripening.
Cadbury's Chocolate
Ideal temperature conditions for chocolate storage
Fyffes Banana Thermometer Card:
Temperature Guide for optimum ripening conditions