Guidelines and standards in the food industry

Insufficient cooling or heating of food is one of the most common causes of food poisoning. Use Testo’s reliable measuring instruments to comply with food standards and guidelines – to ensure that food is safe. 

  • Improve food safety
  • Comply with HACCP guidelines and EN standards
  • Whether it’s incoming goods, production, transport, storage, food preparation or sale - Testo offers the perfect solution

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HACCP stands for “Hazard Analysis and Critical Control Points” and is an internationally binding quality management system for food. The HACCP guidelines define temperature limits for all products and stipulate that evidence of compliance with temperatures is mandatory. Testo measuring instruments, which come with a HACCP International certificate, can support you in food safety and compliance with the HACCP regulations.

The EN 13486 standard sets out test specifications for thermometers and temperature recording devices. This standard also includes a description of the testing process, environmental testing conditions and requirements of the working standard.
When dealing with articles in contact with food, it is common practice to make declarations or issue certificates with regard to suitability and compliance with stipulated conformity with food law requirements. For all Testo handheld measuring instruments used for food, the requirements of the Regulation (EC) 1935/2004 apply to the measuring tip of plug-in and lockable probes which penetrate or are inserted into the food up to 1 cm before the handle. For instruments with a fixed probe, this is the probe shaft up to 1 cm before the crossover to the plastic case.


The National Sanitation Foundation is a non-profit organization dedicated to public health and safety and environmental protection. Among other things, it certifies kitchen appliances that are not harmful to health when used with food, water or air. It also tests the performance of the product, the design, proper construction and safety of the material.

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The HACCP concept – basic information and background

HACCP
In the 1950s, the race into space between the USA and the Soviet Union was in full swing. And once Moscow produced the Sputnik in 1957, the Americans launched their peak planning stage for a manned space flight. One important aspect of this project was food safety in space. The food had to be 100% safe - anything else could have catastrophic consequences.

Pillsbury – the inventors of HACCP

To develop safe astronaut food, NASA worked closely with the Pillsbury food company. To carry out this task, Pillsbury applied an existing concept of the US military. The aim was to prevent mistakes from the outset, rather than discovering and correcting them later on. HACCP was the result. It proved its worth very quickly, and was being used worldwide by 1985 – 16 years after the successful moon landing.

What does HACCP stand for?

  • HACCP stands for “Hazard Analysis and Critical Control Points”.
  • HACCP is an internationally binding quality management system for food.
  • The HACCP guidelines stipulate that proof of temperature compliance is absolutely essential.
  • Compliance with the HACCP regulations is strictly controlled in many countries.
  • This involves preventive measures for hazard analysis, as well as critical control points in the process chain.
  • The HACCP control system sets temperature limits for all products.
  • Testo measuring instruments can help you achieve food safety and compliance with HACCP regulations.

The 7 HACCP principles

  1. Hazard analysis
  2. Critical control points
  3. Limit values
  4. Continuous monitoring
  5. Correction measures
  6. Documentation
  7. Regular verification
HACCP

Download: HACCP Pocket Guide with poster

HACCP principles
In the Pocket Guide and on the poster, you will find answers to frequently asked questions about food handling and HACCP. Along with: the key temperature limit values for food in Incoming Goods, in storage and in food service.

HACCP checklists

HACCP hygiene

Always be aware of what's important

Implementing the HACCP concept every day, being familiar with all the requirements and identifying risks before problems arise: it’s not always easy to do this, and sometimes you just need a bit of support. Especially since working with food increasingly involves stress and time pressure. Most notably, key temperature limit values in Incoming Goods, storage and serving are not readily available, even after years of experience.

This is precisely why we provide you with the HACCP checklists, which are essential in helping you ensure food safety. The lists make it easier for you to follow the HACCP concept.

Register now, download and take advantage of these. Their contents include:

  • Temperature monitoring for Incoming Goods
  • Checklist for storage
  • Temperature monitoring for production and service

Need to comply with HACCP guidelines? With Testo's measuring technology and expertise, it's easy.

Food is a matter of trust. Its safety and impeccable quality are taken for granted by the customers. This, of course, poses great challenges for food business operators along the entire cold chain: What do I need to watch out for? Which measuring technology is recommended? And who can provide me with information about new regulatory developments that affect my day-to-day business? Fortunately, Testo is on hand to help you with advice, support, expert knowledge plus, of course, the appropriate measuring technology.

Measuring technology for those whose job it is to protect food

Of course, even the best expertise is of no use to you at all if you do not also have the appropriate measuring technology to apply what you have learned in your day-to-day business. Testo measuring instruments for food are designed to provide you with reliable support when working with food. Because we are familiar with the big challenges and small details of these applications and have geared our products precisely to them. Whether it’s a moisture meter , penetration thermometer  or cooking oil tester – food measuring instruments that leave our plants are robust, resistant, protected against water ingress and have the relevant certificates and approvals.

HACCP certification