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Is The Relative Humidity (RH) In Your Office Making You Sick?

Indoor Air Quality

Is The Relative Humidity (RH) In Your Office Making You Sick?

During the cold winter months, buildings are closed up tighter with less outside air being introduced into the buildings, resulting in an increase in various indoor air pollutants. While such a scenario may have some validity in homes and buildings that do not have mechanical ventilation, the same cannot be said for all buildings. An Indoor Air Quality expert in the New York area collected and analyzed the air quality data from over 125 different “Class A” commercial buildings located in the Metropolitan New York region over a five year span. For most of these buildings, air quality testing was...

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NEW HACCP Thermometer- Designed for food safety in compliance with HACCP principles

Food Safety HACCP Temperature/RH Thermometer

NEW HACCP Thermometer- Designed for food safety in compliance with HACCP principles

Sper Scientific is excited to announce the launch of the HACCP Thermometer- 800042. This thermometer is designed specifically for the food safety industry in compliance with HACCP principles. The thermometer offers a wide temperature range and high degree of accuracy. Hazard Analysis Critical Control Point (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP itself was conceived in the 1960s when the US National Aeronautics and Space Administration (NASA) asked...

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The Importance of pH in Food Quality and Production

pH ORP Water Quality

The Importance of pH in Food Quality and Production

A definition of pH is the measurement of the acidity or alkalinity of a solution, commonly measured on a scale of 0 to 14. pH 7 is considered neutral, with lower pH values being acidic and higher values being alkaline or caustic. pH is the most common of all analytical measurements in industrial processing and since it is a direct measure of acid content [H+], it clearly plays an important role in food processing. Among the reasons for measuring pH in food processing include: To produce products with consistent well defined properties To efficiently produce products at optimal cost To...

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Useful Temperature Information and Conversion Chart

HACCP Temperature/RH Thermometer Wall Thermometers

Useful Temperature Information and Conversion Chart

Temperature is defined as the degree of hotness or coldness, as measured on a definite scale. Three temperature scales are in general use today: The Fahrenheit (°F) temperature scale is used in the United States and a few other English-speaking countries. The Celsius (°C) temperature scale is standard in virtually all countries that have adopted the metric system of measurement, and it is widely used in the sciences. The Kelvin (K) scale, an absolute temperature scale (obtained by shifting the Celsius scale by −273.15° so that absolute zero coincides with 0 K), is recognized as the international standard for scientific temperature...

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Safe and Unsafe HACCP Temperature Levels

Food Safety HACCP Thermometer

Safe and Unsafe HACCP Temperature Levels

Hazard Analysis Critical Control Point (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and Hot handling, to manufacturing, distribution and consumption of Food the finished product. HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices based on science, differs from traditional “produce and sort” quality control methods that do nothing to prevent hazards from occurring and must identify them at the end of the process....

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