The new EC food directive EC 852/2004

Since January 2006 the member states of the European Union have a common food law.

Among other directives EC 852/2004 describes the food-safety and HACCP principles. The food business operator has to take care, that the cold chain of temperature sensitive products is maintained. Temperature values have to measured with suitable instruments and documented for inspection of the authorities.

Cold chain

A cold chain is a temperature-controlled supply chain. An unbroken cold chain is an uninterrupted series of storage and distribution activities which maintain a given temperature range.


Cold chains are common in the food and pharmaceutical industries and also some chemical shipments. One common temperature range for a cold chain in pharmaceutical industries is 2 to 8 °C. but the specific temperature (and time at temperature) tolerances depend on the actual product being shipped.

This is important in the supply of vaccines to distant clinics in hot climates served by poorly developed transport networks. Disruption of a cold chain due to war may produce consequences similar to the Smallpox outbreaks in the Philippines during the Spanish-American war.

Traditionally all historical stability data developed for vaccines was based on the temperature range of 2-8 °C. With recent development of biological products by former vaccine developers, biologics has fallen into the same category of storage at 2-8 °C due to the nature of the products and the lack of testing these products at wider storage conditions.


A cold chain can be managed by a quality management system: it can be analyzed, measured, controlled, documented, and validated. The food industry uses the process of Hazard Analysis and Critical Control Point, HACCP, as a useful tool. Its usage continues into other fields. PDA (Parenteral Drug Association) Technical Report # 39 gives a rough summary of how the cold chain can be validated.

temperatures have to be monitored :

in storage
in transport
in process
in the incoming goods department
in the store
during preparation work
in the hot and cold food kitchen
when dishing out food
in deep freeze cabinets

Deep freeze cabinet stipulation

Since 1.1.97, deep freeze cabinets with more than 10m3 should be equipped with the appropriate thermometers. Continuous logging of the air temperature and proof of the data for at least 1 year is required.

Which thermometer is right for you?

Spot check

We recommend the following thermometers:

Model 106

The 106 penetration thermometer is ideal for quick, uncomplicated core temperature checks in all
industries i.e. restaurants, caterers, hotels, canteens, supermarkets, bakeries etc., with features such as auto hold, 2 measurements per second, audible & optical alarm.

Temperature range -50..+230°C, waterproof protective cover optional.

The compact, practical thermometer is "always close to hand", is pocket-sized and with its very thin and robust measuring tip it is also suitable for checks on small-sized food.

Model 105 One-hand thermometer with standard measurement tip, incl. battery. 2 user-defined limit values, visual or audible alarm. Temperature range -50..+275°C.

Model 926

926-1, 1 channel food temperature measuring instrument T/C Type T, audible alarm,

connection to an optional radio probe, with battery and calibration protocol.Range -50 to +1000 °C, waterproof protective cover optional.

Measuring temperature instruments with probes for different measuring tasks

Immersion/penetration probes for measurements in solid substances, e.g. meat, bread, pastry, marzipan, pastes Can always be used as an immersion probe
Combination immersion/penetration probes available
Suitable for measurements on food


Measures air temperature in refrigerators and freezers
Checks cooking temperatures
Monitors frying pans
Measures oven temperatures
Measures surface temperature on grill plates
Checks temperatures of meals
measures core temperature of meat and fish
Monitors refrigerated goods upon delivery

Surface probe for hot plates,
baking tins...
Air probe for cold storage temperature freezers, counters...

Many applications for infrared non-contact measuring thermometers

Data loggers

Data logging is important evidence for HACCP. The logging requirements in production areas, storage, cold storage and transport vehicles becomes a very easy and economic case with the series 174 & 175.

They provide you with a LCD screen indicating the current and max / min temperature, alarm, battery status, a LED for operation and alarm.

Weight 90 grams.

Measuring cycle from 10 sec up to 24 hours adjustable. Protection IP68
Button startup Memory from 7800 to 48,000 Guarantee for 2 years





Fast reading memory Standard lithium battery > 2.5 years Support base and padlock
Suitable for food safety (EN12830)
Secure data storage, even with empty (or without) battery. Transferring data: in H / Y or laptop via port RS232, sending email,
in a portable printer (575) with data & graphs, a portable data collector unit 580
Operating range: -35 ... +70 ° C,
accuracy: ± 1 ° C (-35 ...- 20 ° C),
± 0.5 ° C (-20 ... +70 ° C)