Restaurant & Hospitality
A failure in your food safety practices can put you out of business and a Hazard Analysis Critical Control Point (HACCP) program is the best way to protect your business from this risk. This program takes a look at how food is handled from truck to table, and the temperature safety standards that are defined by the USDA. With more than 150 years of expertise in product development and manufacturing, Taylor’s instruments are accurate and easy to use with minimal training, so even the newest crew member can use them reliably in a HACCP program. This section features some of the Taylor’s products for food service use. If you would like to learn more, or if you have any questions about HACCP or food safety temperature standards, just ask your Taylor representative or go to the Contact Us section of this website.
How to Use a BiTherm Thermometer
The Bi-Therm coil in a bimetal thermometer is approximately two inches long. For effective and accurate measurement, the bimetal stem should be inserted into the meat or soups, etc. the full two inches. A dimple in the stem of the Taylor Bimetal thermometer shows the actual length that should be inserted into the meat or into soups.
Taylor Technology: The Precision Your Hazard Analysis Critical Control Point Program Demands
A failure in your food safety practices can put you out of business. A Hazard Analysis Critical Control Point (HACCP) program is the best way to protect your business from this risk. This guide takes a look at how food is handled from truck to table, and the temperature safety standards that are defined by the latest government standards.
