HACCP & Temperature Monitoring for Food Safety in the GCC

What HACCP expects

HACCP (Hazard Analysis and Critical Control Points) hinges on monitoring and recording temperatures at critical control points — receiving, cold storage, transport and cold display. If you cannot show a recorded temperature, you cannot prove control.

Where temperature data loggers fit

• **Receiving** — a PDF logger record proves inbound goods were in range before acceptance
• **Cold chain transport** — a logger attached to each pallet or shipper records the full lane profile
• **Storage** — reusable multi-use loggers monitor cold rooms and display cabinets
• **Dispatch** — logged data backs your release decision and provides recall evidence

Recommended monitoring practice

• Place loggers at the **warmest** point of the load, not the coldest
• Pre-set alarm limits at the food-safety threshold for the specific commodity
• Keep records linked to the specific consignment or batch
• Pair loggers with validated passive shippers so the temperature stays in range

Why the GCC is demanding

With ambient temperatures over 45°C in summer, the drop between the shipper and the storage room is where most excursions happen. A strong log + shipper combination protects both product and brand.

Royal Kana supplies food-safe USB/PDF loggers and validated shippers from Dubai, helping food importers and distributors across the GCC meet HACCP documentation requirements.

Need help with your cold chain setup? Contact Royal Kana.