Interesting! Reported by WDRB Fox 41. The Kentucky Health Department in its new Restaurant Health Standards, has reduced the temperature specification for holding cold food from 45F to 41F. Food and consumer safety stated as the driving factor.
That’s only a 4 degree change! It doesn’t seem like much unless your measurement is OFF by a couple degrees and then the risk of food born illness and non-compliance is just an FDA Inspector or sick customer away. Read the article.
We can help with that!
With the right Burns RTD and a little coaching about the potential sources of measurement error, 41F can be achieved with confidence!
Give us a call, Bill would love to discuss the options and approaches - 952-935-4400, or drop a note via email@example.com.
Geeky, strange, detailed, or rigid? Whatever you think, true or un-true, Engineers do change the world. From NASA to Disney to Burns, Engineers help make things better and enjoyable for everyone. Here are the Engineers Week activities in Minnesota.
Celebrating 60 years, here are the activities at a National Level .
Grab this POSTER to celebrate with your favorite Engineers!
What are you doing for eWeek? Share by leaving a comment.
Read this important message from NIST:
No more Calibration of Mercury Thermometers (MiG).
In the big picture, this is necessary to help build momentum to STOP the use of these devices. There are a lot of reasons they are in place, but the Mercury risk to the environment is too great.
FYI - Burns can help provide an RTD based instrument to replace the MiG.
Send a note to firstname.lastname@example.org, we’ll help you find a better solution.
NO Cost consultation for improving existing temperature measurements. The session is TODAY, Wed., Feb 16 at Noon central time.
Join the session: Register here!
Can’t particapate in the session? Send a note to: email@example.com and we’ll let you know when the session will be offered again.