Vinod:
The term "indicating" thermometer comes from previous USFDA regulations, such as that for Low-Acid Canned Foods, first published in 1973. It has also been a term in use in the LACF industry in the US for even more years. USFDA LACF regulations require two (2) types of thermometers for indicating the temperature of the thermal process:
(1) An indicating thermometer which is generally going to be a mercury-in-glass thermometer with the temperature indicated on a scale, usuallly in 1-2°F increments in a range of 170-270°F; or it can be a thermocouple type sensor or resistance temperature detector which displays or "indicates" the temperature on a digital display. This is in contrast to the second requirement, that of a
(2) Temperature recording device, which gives a complete time-temperature profile of the thermal process, with the temperature usually being recorded on either a round chart or a strip chart - with an automatic ink pen - or it can be "burned" into a special type of strip chart.
For a batter- type operation in seafood, another type of indicating thermometer may be used and that is a standard dial-type thermometer with a bi-metalic stainless steel stem and a needle-type indicator encased within a round head; and indicating the temperature on a scale that typically is 0-220°F (I leave it to you to do all the conversions from °F to °C). I have seen MIG thermometers, thermocouples and RTDs also used in batter-type operations in my 25 years as a USFDA Investigator and additional 9 years now as a consultant. There really is no requirement in the seafood industry that you must have both an indicating and a recording thermometer, unless, of course, you are processing canned seafood.
One of the more important aspects of any type of indicating thermometer is that it must be calibrated against a reference thermometer or instrument to ensure its continued accuracy and reliability. It then becomes the reference instrument for indicating the temperature in the operation. If you also use a temperature recording device, then this should be compared against the reading on the indicating thermometer - on at least a daily basis for a batter- type operation - to ensure that the full recorded history of the temperature of the batter reflects an accurate temperature.
Hope this helps.
Regards,
Bill Cole
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William R. Cole
TechniCAL, Inc.
P.O. Box 65
Glenwood, MD 21738
PH: (410) 489-9927
FX : (410) 489-7373
E-mail : wmcole@erols.com
Internet: www.tcal.com
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----- Original Message -----
From: Vinod V
To: seafood@ucdavis.edu
Sent: Thursday, July 27, 2006 12:07 AM
Subject: Indicating thermometer
Dear List,
In page 204 of the "Fish & Fisheries Hazards & Controls Guidance : 3rd edition, in the control strategy for hydrated batter mix control, under the head - How will monitoring be done ? There are 5 options out of which the 5th option is, using an indicating thermometer.
What is an indicating thermometer ? Aren't all the thermometers indicating thermometers or are these any specific type of thermometers ?
Please clarify.
Regards
Vinod
INDIA
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