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Canadian Fish Processors Respond to New Temperature
Monitoring Regulations with Data Logging
Recently, the Canadian Fish Inspection Regulations have been
amended in
regards to temperature monitoring during the processing,
transportation and
storage of fish. Seafood processors in Canada have been required
to reevaluate
the methods and equipment used to monitor temperatures
throughout all
processing, cooking, cooling, storage and transportation of
fish.
Section 1.8 of the Fish Inspection Regulations published by the
Canadian Food Inspection Agency describes
the temperature thresholds that must be maintained. For cold
storage areas, the fish must maintain a maximum
temperature of -18 C (0 F), although temperatures as low as -26
C (-15 F) are recommended to maintain the
integrity of the product.
According to the regulation, the temperature within the
refrigeration unit must be read and recorded at least
once every 24 hours. Records of all relevant temperature
readings must be maintained for a minimum of three
years. Previously, this would have been manually performed by a
person that would have to physically check
the temperature regularly and record the findings on paper, and
then maintain those papers for a minimum of
three years.
This manual approach is not very reliable or practical and
requires a staffing commitment to take
measurements, as well as a spatial complication for the storage
of paper records for a minimum of three years
for each and every process. With the employment of data loggers
and the software that stores the temperature
records, the process or reliable and consistent temperature
monitoring can be streamlined and hassle free.
MadgeTech's HiTemp140 data logger features a low temperature
operating environment of -40 C (-40 F) and a
maximum of 140 C (284 F), comfortably spanning beyond the
required temperature range set forth by the CFIA.
Unlike some other brands of data loggers, the HiTemp140 is rated
IP68 meaning it is completely submersible in
liquids, expanding its capabilities to also monitor boiling
processes. The small, yet rugged food grade stainless
steel device has the capacity to store up to 32,700 time and
date stamped readings with a user programmable
reading rate from one reading per second up to one reading per
24 hours. With dozens of different probe lengths
and styles available, the HiTemp140 can be used to monitor any
type of seafood at any stage of production.
Once the temperature data has been collected, all readings are
downloaded to the MadgeTech Data Logger
Software and automatically saved. This greatly simplifies the
process of record keeping and puts the
information at the user's fingertips to recall and generate a
report at any time. Graphs and statistics can be
automatically generated and all data can easily be exported to
Excel for further analysis. Having electronic
records diminishes the need to physically store paper records
and provides a greater peace of mind for
compliance conscious processors.
For the real time monitoring needs of seafood storage, MadgeTech
also offers a series of wireless temperature
data loggers that can be used in unison with MadgeTech Cloud
Services to give users real time access to
readings from any internet enabled device, 24 hours a day, from
wherever they are.
