onitoring temperature is
Messential to keeping food safe, and is required by the Food and Drug
Administration (FDA). Regular monitoring of temperatures and adherence to food safety guidelines make for better business— increasing food safety and reducing food waste. The combination of both Raytek FoodPro thermometers provides a complete temperature measurement and monitoring solution for foodservice professionals. It’s fast and easy for kitchen staff to adhere to FDA regulations and HACCP guidelines with the HACCP Check in both units. Keep a FoodPro Plus thermometer handy to round out your HACCP practices, using the probe for internal temperatures, and the timer to monitor exposure times.
HACCP Guidelines
HACCP (Hazard Analysis Critical Control Points) guidelines are recommended by the FDA for food service professionals and institutions to help detect unsafe food conditions1. Food temperatures are a known indicator of food quality, but HACCP standards also examine food exposure times. HACCP programs incorporate the temperature at which a product should be stored, cooked, or cooled, as well as the length of time food products can safely remain at these temperatures.
For more information on HACCP and Raytek instruments, visit www.raytek.com/food
1U. S. Department of Health and Human Services, Public Health Service, Food and Drug Administration, 1997 Food Code, Annex 5: HACCP Guidelines
HACCP Check
The HACCP Check “Go/No- Go” lights show immediately if temperatures are within HACCP guidelines for safe hot or cold food holding.
A green light indicates safe hot and cold holding temperatures, while potentially dangerous food temperatures trigger a red light.
Investigate further with a probe thermometer for internal temperatures.
Accurate Target Sighting
It’s easy to see what you are measuring with FoodPro thermometers. Both products feature a unique targeting system that illuminates the area being measured. What you see is what you 
Easily Washable
Cleanup is quick and