Can an electrical thermography survey be carried out in a high-care food production area?

Yes. Electrical thermography can be carried out in high-care and high-risk food production areas while lines keep running. The thermographer follows the site’s hygiene rules for that zone, uses equipment cleaned and cleared for it, and images panels once the site’s electrician opens them. Most main distribution sits outside the high-care zone, so only local panels need high-care entry.

Where the electrical equipment actually is

On most food sites the main switchboard, distribution boards and motor control centres sit in plant rooms, switch rooms or on mezzanines outside the production floor. They can be surveyed with normal site PPE. Inside high-care and high-risk areas, the panels are usually local control panels, isolators and wash-down enclosures serving individual lines. Planning the route so low-risk areas come first, then high-care, keeps entries to a minimum.

Working to the site’s hygiene rules

Changing, hand washing and PPE exactly as the zone requires, including captive clothing where the site uses it
Camera and tablet cleaned before entry with the site’s approved wipes, with no loose items such as pens, lanyard clips or paper
Entry at the times the site sets, often between cleans or during a scheduled break
No glass or brittle plastic taken onto the floor without the site’s agreement

The site’s hygiene or technical manager sets the rules for each zone. We follow them and confirm them in the method statement before the visit.

Wash-down enclosures

Panels in wet areas are sealed to keep water out, which means the thermographer can’t see the connections through a closed door. They are opened by the site’s electrician under the site’s safe system of work, imaged, and closed again. Where a panel can’t be opened during production, it is recorded as not inspected with the reason, and can be picked up at the next planned stop.

Traps in a food environment

Process heat. Ovens, fryers, steam lines and cook tanks make their surroundings warm. Readings are compared with matching components in the same panel, not with the room.
Condensation and steam. Moisture on a lens or in the air affects readings. The camera is allowed to acclimatise when moving from chilled to hot areas.
Anti-condensation heaters. Common in wash-down panels and warm by design. They are noted, not reported as findings.

Running lines are the point

A connection only shows its condition when it carries current, so the survey is best done with lines in production at normal throughput. Nothing is switched off for the thermography. The report records each finding by panel reference, with a thermal and visual image, the measured temperature, where it was taken, and the difference in °C from a matching reference.

Ti inspects and reports. The site’s engineering team or contractor investigates any finding with the circuit isolated. Reports are usually issued the same or next working day, which helps when a finding needs to be fixed at the next planned stop.

Frequently asked questions

Does the thermographer need a food hygiene certificate?

That depends on the site. Many sites ask for a health questionnaire and a site hygiene induction on the day. We complete whatever the site requires.

Can the survey avoid production stops?

Yes. The thermography is non-contact and lines keep running. Only panel doors are opened, by site staff.

How often should a food production site be surveyed?

Many sites survey once a year, with critical lines more often. See our guide to how often a food production site should be surveyed.