Seafood Temperature Indicator


New Zealand’s seafood industry is a real success story. It’s a major employer in New Zealand and a major exporter to the world – according to Seafood New Zealand we produce enough seafood to make one billion meals a year for seafood lovers!  New Zealand is a world leader in fisheries management and supports an industry based on sustainable harvest and environmental principles.  The Shockwatch Seafood Indicator is vital for all involved in the processing and transport of New Zealand’s valuable seafood.

The new ShockWatch Seafood Indicator is designed specifically for seafood in reduced oxygen packaging. By indicating temperature breaches above 3°C, it assures shippers and seafood sellers that the seafood they sell their clients has been handled properly or, if temperature excursions occur, flags the products for greater scrutiny.

The ShockWatch Seafood Indicators’ threshold is critical because, even in refrigerated environments, the bacteria clostridium botulinum (C. botulinum) and other pathogen grow rapidly as temperature increases above 3°C. Importantly, these Seafood Indicators record not only temperature excursions, but their cumulative duration. Seafood distributors, grocers, and chefs, therefore, can make informed decisions about usage, testing, or disposal.

Like other members of the ShockWatch WarmMark2 ascending temperature indicator family, the ShockWatch Seafood Indicator is easy to use. Just before use, simply press the blister bubble to activate the indicators. The word “on” appears and the arming window turn blues. Then the indicator is ready to use.

Reading the ShockWatch Seafood Indicator is easy, too. Just by glancing at the indicator, recipients can know whether temperature excursions have occurred. Thanks to the indicator’s two-hour and four-hour exposure windows, the extent of any temperature breaches that may compromise product quality can be quickly identified and investigated.

Because the ShockWatch Seafood Indicators are activated only when they are about to be used, these single-use indicators can be shipped in ambient temperatures. Each tamper-resistant indicator also has a unique identifier that helps thwart in-transit tampering.

The new ShockWatch Seafood Indicator provides assurance that seafood has been handled properly from the time it was shipped to the time it reaches the customer. In doing so, it helps New Zealand food providers meet the temperature monitoring requirements identified in their Risk Management Programme (RMP), and ensures you are meeting all requirements of the Processing of Seafood Product or Rendering Codes of Practice (COP), your Food Safety Programme (FSP), and the Food Hygiene Regulations 1974 (FHR).

Just as importantly, it assures chefs, grocers and even home cooks that this seafood – the star ingredient in tonight’s dinners – has been handled properly.

To learn more about the ShockWatch Seafood Indicator and our full line of temperature monitoring solutions contact Shockwatch NZ 

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