The Hazard Analysis Critical Control Point (HACCP) concept uses a system approach to food safety. The DeltaTRAK Food Safety Kit will provide you with the tools allowing you to monitor those critical control points and help prevent food borne illnesses at your facility. The comprehensive kit, carried in a convenient multi-pocketed fanny pack, holds many items needed to conduct food safety checks. Originally developed for the inspectors and sanitarians of the California Department of Health Services, this same kit is now available for restaurants, schools, hospitals, health care facilities, and all food service establishments where food safety is critical.

The kit comes with an easy to understand, bilingual English/Spanish reference guide, Food Safety Made Easy. This step-by-step guide discusses how to use each tool, and lists the safe temperatures for cooking and storing of various food, temperature and chemical levels necessary for proper sanitization and the pH level needed to assure food safety. A binder containing record Keeping Log forms is also included to meet the recommended food safety documentation criteria.

The Food Safety Kit contains the following items:

Waterproof Digital Probe Thermometer, Model 11025: The professional use digital thermometer is one of the most important food safety tools. Totally waterproof, built tough and engineered for accuracy, it is designed for commercial use.

Mini Infrared Thermometer, Model 15034: It is a highly accurate [±1.5°F (±0.8°C)] infrared thermometer with compact and light weight design. Practical HACCP applications in the restaurant industry include quick checks of surface temperatures in salad bars, buffets, hot holding areas, and refrigerated display cases.

Alcohol Swabs: The 70% Isopropyl Alcohol Swab cleans the thermometer probe to help prevent cross contamination, especially important for prepared, ready to eat foods. Each swab is individually foil wrapped.

ThermoLabels: The self-adhesive ThermoLabel is applied to a ceramic plate before loading into a hi-temp dishwasher. When the actual plate temperature reaches the proper sanitization of 160°F (71°C) during the final rinse cycle, the label irreversibly turns from white to black. Attach the used label to the Record Keeping Log as evidence of this critical control point.

Quat Test Paper: Quaternary Ammonium can be used to wash and hand-sanitize food utensils. A color change of the test paper (0 to 400 ppm) compared against a color chart shows if the quat level is sufficient for sanitization.

Chlorine Test Paper: Chlorine can be used to wash and hand-sanitize food utensils. A color change of the test paper compared against a color chart shows if the quat level is sufficient for sanitization.

pH Strips: Acidity hinders bacterial growth and by controlling the level of acidity, or pH, food borne illnesses can be prevented. The stiff plastic sticks (0 to 6 pH) allow easy pH measuring of liquid, semi-solid and solid foods.