Bakery Compliance with FSMA Regulations

If you are interested in bakery compliance with FSMA regulations, look no further than the state-of-the-art Reading Thermal SCORPION® 2 Data Logger and our various sensors and sensor arrays.

Reading Thermal, a Reading Bakery Systems brand, has been learning everything there is to know about the commercial baking process for more than 25 years. We manufacture and support the SCORPION® 2 Data Logging Measurement System, which measures and maps the key baking parameters of temperature, air velocity, heat flux and humidity, and is a worldwide standard in the baking industry.

Our State-of-the-Art Systems

Controlling internal food temperature is key to achieving food safety. FSMA (Food Safety Modernization Act) requires commercial bakeries to provide validation of process controls, such as thermal kill steps, in order to reduce food borne pathogens, such as Salmonella spp, in ingredients and finished products.

For baked goods, such as cookies, crackers, pretzels, pizzas, pastries, and similar products, our SCORPION® 2 Temperature Sensor Array measures temperatures at product level, in fixed positions across the conveyor, and delivers a true representation of what your product is experiencing over time.

The sensor array is connected to the SCORPION® 2 Data Logger and travels through the oven with the product, yielding a precise picture of temperature from side-to-side and end-to-end.

Different types of pluggable sensors are available, including one designed for solid or tight mesh conveyors and one for open mesh conveyors.

After gathering the data, the SCORPION® Software (SV8) Food Safety Module makes it easy to calculate lethality and then generates a comprehensive report displaying cumulative log reduction.  By combining this ease of measurement with robust data capture, the SCORPION® 2 System makes it simple to optimize your process while meeting food safety standards.

If you produce bread, artisan bread, rolls, hamburger buns, cakes, biscuits, or other bread products, you know that several stages are temperature-dependent, such as oven-spring, drying/dehydration, and color formation.

Reading Thermal’s Pan+Dough Probe consists of a copper plate that is put into the pan and remains fixed at the same single point during the entire passage through the oven. It simultaneously captures the pan/dough interface temperature and the dough core temperature. The Pan+Dough Probe provides accurate repeatable results unattainable with hand-placed thermocouples. It connects to the Temperature Interface device which can accommodate 5 dual probes.

One major advantage of investing in the SCORPION® 2 System is that you can add smart sensors to explore more oven variables than just temperature, and earn far greater value from your investment.

Count on the state-of-the-art Reading Thermal SCORPION® 2 Data Logger for bakery compliance with FSMA regulations. No other system makes achieving desired levels of food safety and throughput so simple. Call our headquarters in Sinking Spring, Pennsylvania at (610) 678-5890 Ext. 2, or contact us online to learn more about our innovative products.