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A Guide to Temperature Monitoring in Food Manufacturing

Temperature monitoring is a legal requirement at every Critical Control Point in a HACCP food safety plan. For food manufacturers using thermal processing — including retort sterilisation, canning, Pasteurisation, and UHT treatment — the most reliable and cost-effective way to validate that product has reached and held the required temperature is through disposable temperature indicator labels and process record cards. This guide explains what HACCP requires, how thermal process indicators work, and how to select the right one for your process.

Case Study: Using ColdMark to Protect Paint Quality During Cold Chain Transit

Water-based and emulsion paints are highly sensitive to freezing and near-freezing temperatures. A single cold excursion during transit can cause irreversible separation or solidification — rendering an entire consignment unusable. ColdMark descending temperature indicators provide permanent, visible evidence of cold excursions, available in five temperature variants to match your product specification precisely.

Validate Laundry Temperatures in High-Risk Food Production with LaundryStrip Labels

High-risk food production environments — cook-chill facilities, ready-to-eat processing lines, dairy plants, and fresh produce operations — operate under strict microbial control requirements that extend to every surface entering the production environment, including the clothing and protective garments worn by operatives. Workwear that is inadequately laundered carries a genuine microbiological risk: Listeria monocytogenes, Salmonella spp., and other pathogens can survive on fabric surfaces and

Hot Surfaces, Cool Solution: Indicator Labels Prevent Burns