The meat and meat products market is one of the largest product market segments food. To ensure high health quality of food all elements food chain, i.e. the production and acquisition of raw materials, the purchase of raw materials, their processing and trade in the production and marketing of foodstuffs must be strictly regulated supervision aimed at finding factors that reduce the health quality of food and ensuring adequate food safety. Systematic monitoring on
Each stage of the technological process chain ensures that a high quality product is obtained.
Depending on the business profile, meat processing factories are required to meet relevant standards and regulations regarding the conditions in which meat products are produced, processed and stored. The requirements vary, to all enterprises involved in the production of meat or the production of cured meat products (sausages, hams, pies and other animal products, e.g. fats) and enterprises engaged in the transport of the above-mentioned products.
Requirements regarding rules related to hygiene in establishments related to meat processing and its transport, including monitoring of environmental conditions in the production and processing of meat products are specified in the following documents:
In addition, the principles of Good Manufacturing Practice, Good Hygienic Practice and quality management system including hazard analysis and critical control points of HACCP should be implemented in production plants.
The loggers are accurate and reliable, durable and easy to maintain.
Secure software with encrypted connections – proven in over 300 large installations with up to 1000 sensors.
The solution complies with the legal requirements of the GxP, HACCP guidelines, FDA 21 CFR Part 11, GMP, the manufacturer provides materials for validation.
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Manufacturer’s warranty 2 years.
When storing meat and sausages, create conditions that keep the products fresh for as long as possible. The rooms must meet the sanitary and hygienic requirements set out in Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs.
The average storage time of meat in the air in refrigerated conditions (0 to 2ºC) is from 3 to 4 weeks for beef, 1 to 2 for pork and 6 to 14 days for poultry.
Find out more about temperature monitoring in meat processing factories
freezing is a quick cooling of the product to -20°C or -40°C (but usually not below -30°C and rarely reaching -40°C) and maintaining it below -18°C during the entire shelf life of the products in the cold store. Freezing stops the development and action of microbes that spoil food and cause poisoning. Due to the low temperature, chemical reactions as well as enzymatic and biochemical processes occurring in non-frozen food are significantly slowed down.
Low temperature recorders equipped with an external probe can be placed in freezers and in places where electronics will not work.
In the meat processing factories there are rooms such as server rooms, boiler rooms and technical rooms. These places must be secured against water, which may result in data loss as well as financial and image losses.
These rooms can be monitored using remote systems such as flood sensors, both the entire surface and the designated area.
Check it yourself. The starter kit includes all you need to test our solution:
- Efento Gateway
- Bluetooth Low Energy temperature and humidity sensor
- Unlimited Efento Cloud access
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