Within months after the monitoring solution was installed, the system alerted of an incident where the cooler door was not shut all the way which could have resulted in thousands of dollars of spoiled inventory and labor time to replace.
Temperatures are rising which means refrigerators, freezers and air conditioners will be working overtime to keep foods and guests cool. Identifying which foods must be thrown vs. kept can be risky, when you don’t know the two important things – time and temperature of the foods during that power outage. […]
Control over Foodborne Illness Risk Factors Of the foodborne illness risk factors, restaurants had the best control over “inadequate cooking.” There remains a need to gain better control over “improper holding/time and temperature” and “poor personal hygiene.”
Consumers deserve to be confident in the safety of the food supply. Because farmers and food manufacturers want their customers, as well as their business, to thrive. But most importantly: Because too many of our citizens are still getting sick and dying of foodborne illness – and we can do […]