FoodController® This is an internationally recognized procedure for minimising and preventing food safety hazards during food and drink product reparation processes. Until fairly recently health checks carried out on food products were undertaken by the appropriate inspection bodies at the end of the production process, taking into account only the aspects of distribution and consumption. This system provided no precise information about what caused the development of pathogens and toxic substances during production. The self-regulating HACCP system, owever, is based on the principle of identifying the critical processing steps which could cause deterioration of the product during any of the phases prior to consumption. All industries which prepare, process, produce, package, store, transport, distribute or administer food products are obliged to comply with this regulation. Every business must analyse and identify potential risks. In order to do this, it must be equipped with the technical tools needed to undertake the tests on critical factors. For all kinds of food product the main parameter to be monitored during the various steps of preparation is temperature.   Constant temperature monitoring is important because any variations cause the bacteria naturally present in food to proliferate: at -18°C bacteria proliferation is blocked between +3°C and +5°C bacteria starts to multiply at +38°C bacterial growth is at its maximum at +60°C bacterial growth slows down at +80°C the majority of bacteria die at +120°C almost all bacteria are dead Five hours at +38°C can cause 100 bacteria to increase to 3,000,000.