HACCP Principle Technology

Protecting your clientele from food borne illness is the most important thing you can do in the food service industry. So many things have the potential to go awry during food preparation and storage so being aware is your first line of defense in prevention.

In general, there are three specific categories of contamination to consider when handling food for you and for others.

  1. Biological Contaminates
  2. Chemical Contaminants
  3. Physical Contaminants

These three categories must be assessed and analyzed and steps must be taken to prevent the spread of food-borne illnesses with regards to each. When it comes to food safety, there is so much to take into account.

ITD Food Safety has a line of products on the cutting edge of science that will ensure you are in compliance with HACCP Thermometer principles. Our Temp-Taker 3 allows you to take temperatures with ease and stores data automatically. The Prep-Pal 3 lets creates flawless labels freeing you from the need to handwrite anything!

The Prep-N-Temp Station combines the ease and convenience of temperature taking and automated label creation while the Prep-Pal station is our all in one device for all of your HACCP food preparation needs.

We know you have so much to consider when it comes to food preparation and storage and our goal is to provide you with the knowledge and tools to make this process quick and easy. We look forward to speaking with and serving you on your quest to providing the highest quality food to your customers whoever they may be.