I work at company that bottles mainly citrus juice. We are currently pointing infrared thermometers on the outside of the container, but is this sufficient?
We do not want to have to throw away one gallon bottle of juice each load to check a product temperature.
We do not want to open bulk product (drums and totes) after we have sealed them.
I was looking for other's opinions on how check the product temperature at shipping without compromising the packaging to comply with the SQF requirement to record core product temperature at regular intervals during loading.