Food Processing

Pressure and temperature measurements are foundational to HACCP (Hazard Analysis and Critical Control Point) compliance, ensuring both consumer safety and product consistency within food preparation industries. Temperature is the most critical variable in food safety because it directly controls microbial growth and ensures food stays out of the "danger zone" (typically 8°C to 60°C) where bacteria like Salmonella and Listeria multiply rapidly. Pressure is vital for maintaining the structural integrity of processes and verifying treatment effectiveness, particularly during sterilization and canning or during packaging to ensure no air or contaminants enter finished products. Brannan provide a wide variety of products suitable for use in food preparation industries.