Hello,
I was wondering what you all think is the best way to do temperature checks at receiving for ingredients that must be kept cold, including juice concentrates and fresh leafy plant materials. We have been using temperature strips, but we are looking at getting something better. What do you think about infrared temperature guns, assuming we can get a NIST certificate ensuring accuracy?
We are certified for NSF GMP and SQF food safety, and manufacture dietary supplements in the United States under 21 CFR Part 111 and 21 CFR Part 117.
Matthew