Temperature monitoring iphone app

 

If it's taking you a while to get pregnant, a good way to raise your odds is to  chart your fertility  cycle. When you do this, you can find the best chance to make it happen.

As you go through your cycle, your body gives all sorts of clues to show when you ovulate. You just need to know how to look for them.

It may seem like a hassle. But you can boost your chances of getting pregnant if you keep track of a few different things every day. You can do this with pen and paper, or you can try out some smartphone apps.

Temperature monitoring iphone app

5°C to 60°C has been specified as the danger zone for food. This is the range in which micro-biological growth can occur quickly. If food is left too long within this temperature range then potentially deadly micro-organisms can grow.

Heating food above 60°C will kill most micro-organisms. It will not, however,remove the toxins that may have been introduced. Cooling food to below 5°C will almost stop the growth of micro-organisms.

Any food that may contain food poisoning bacteria are classed as “potentially hazardous”. They include meat, dairy products, seafood, processed fruits and vegetables (including salads), cooked rice and pasta, foods containing eggs, nuts and other protein rich foods, and items that contain these foods (e.g. sandwiches).

If it's taking you a while to get pregnant, a good way to raise your odds is to  chart your fertility  cycle. When you do this, you can find the best chance to make it happen.

As you go through your cycle, your body gives all sorts of clues to show when you ovulate. You just need to know how to look for them.

It may seem like a hassle. But you can boost your chances of getting pregnant if you keep track of a few different things every day. You can do this with pen and paper, or you can try out some smartphone apps.

Food safety starts with temperature monitoring.

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HACCP Hazard Analysis and Critical Control Points is your key to food safety.

Food safety guidelines apply where food is prepared, cooked, stored, displayed or moved. The critical factors for food quality and safety are temperature and pH. Temperature is the single most important factor which keeps pathogens like bacteria under control.

High risk foods are foods where bacteria may multiply if the food is stored at the wrong temperature. They include meat, chicken, seafoods, eggs, smallgoods and diary products. They also include salad vegetables and any prepared food containing combinations of these products. Generally bacteria will grow and multiply at between 5 deg C and 60 deg C so this is the danger zone to avoid or minimize.

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