RayTek Food Safety Thermometers User Manual

Raytek FoodPro Series of Food Safety Thermometers

Food Safety Thermometers

FoodPro

™



Quickly scan surface temperatures without risk of
cross-contamination



HACCP Check temperature monitoring to instantly
spot potentially unsafe temperatures



Hand washable



Verify internal temperature measurements*



Easily monitor cooking, cooling and holding times*

*FoodPro Plus™ unit only

The Raytek Food

Temperature Team

Foodservice professionals understand the need for complete
temperature monitoring of food products. Raytek FoodPro

™

thermometers provide temperature measurement solutions for
quick surface scans and essential internal measurements.

FoodPro
Plus

™

The Last
Word

FoodPro

™

The First
Line of
Defense

99 Washington Street
Melrose, MA 02176
Fax [phone]
TestEquipmentDepot.com

HACCP Guidelines

It’s easy to see what you are
measuring with FoodPro
thermometers. Both products
feature a unique targeting system
that illuminates the area being
measured. What you see is
what you get—no more
guesswork!

M

onitoring temperature is
essential to keeping food
safe, and is required by

the Food and Drug
Administration (FDA). Regular monitoring
of temperatures and adherence to food
safety guidelines make for better business—
increasing food safety and reducing food
waste. The combination of both Raytek
FoodPro thermometers provides a complete
temperature measurement and monitoring
solution for foodservice professionals.
It’s fast and easy for kitchen staff to
adhere to FDA regulations and HACCP
guidelines with the HACCP Check in
both units.Keep a FoodPro Plus
thermometer handy to round out your
HACCP practices, using the probe for
internal temperatures, and the timer to
monitor exposure times.

The HACCP Check “Go/No­Go” lights show immediately
if temperatures are within
HACCP guidelines for safe
hot or cold food holding.

A green light indicates safe hot
and cold holding temperatures,
while potentially dangerous
food temperatures trigger a
red light.

Investigate further with a
probe thermometer for
internal temperatures.

HACCP (Hazard Analysis Critical Control Points) guidelines are
recommended by the FDA for food service professionals and
institutions to help detect unsafe food conditions

1

. Food
temperatures are a known indicator of food quality, but HACCP
standards also examine food exposure times. HACCP programs
incorporate the temperature at which a product should be
stored, cooked, or cooled, as well as the length of time food
products can safely remain at these temperatures.

For more information on HACCP and Raytek instruments,
visit www.raytek.com/food

1

U. S. Department of Health and Human Services, Public Health Service, Food

and Drug Administration, 1997 Food Code, Annex 5: HACCP Guidelines

HACCP Check

Cleanup is quick and
easy—just wipe and
sanitize.

Easily Washable

Accurate Target Sighting