Temperature Indicators for Food Hygiene and Safety

CLEANLINESS AND STERILISATION

• - Keep preparation surfaces clean
• - Wash knives and utensils between uses,
• - Cross contamination: -
  • Don´t use the same knives and chopping boards for raw and cooked food ingredients. Don´t contaminate in fridge - keep cooked food above raw food.

Sterilisation of Dishwashers

You can check that your dishwashers are complying with HACCP regulation, and are heating to the required temperature to kill bacteria by using TDI labels.

• TDI Label
• Being applied to a plate to being a dishwasher cycle

These irreversible labels are stuck onto prior to the wash cycle and measure the hottest temperature reached during the dishwash cycle. They can be retained for your records.