Toll Free (800) 922-3124
Fax (269) 621-3127
14 S. Center St. PO Box 86
Hartford, MI 49057
Food Service Professionals:
A failure in your food safety practices can put you out of business!
A Hazard Analysis Critical Control Point (HACCP) program is the best way to protect your business from risk.
This program looks at how food is handled from truck to table and temperature safety standards that are defined by the USDA.
A precise thermocouple device is key to this implementing and maintaining these standards.
NSF Thermocouple Probes
Bimetal Dial Thermometers
Kitchen & Cooking
Remote Reading VAC Thermometers
Clocks & Timers