We manufacture ready to eat meals, sandwiches, salads, desserts. We do not have QC's that take temperatures continuously, and does tasting analysis, at the moment sensory evaluation and temperature checks are done randomly, but we want to change that. We want to start taking temperature of all the products just before it gets dispatched, but the question is how do we take the temperature of the sealed products without harming/poking hole in the product. We wanted to go the non contact surface thermometer route as well, but it only reads surface temperature and not core.
Any suggestions please?
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