Over the last couple of years, restaurants have begun adopting wireless sensors and digital checklists to improve food safety. This has marked the beginning of the digital food safety era. However, organizations are still figuring out how digital systems impact their restaurants. What we have seen at TempAlert is that the impact of digital food safety goes far beyond food safety. Here is what we have observed from...
Food preparation, holding, serving, and storing is a complex chain of interdependent touchpoints. Perhaps no product other than food undergoes such rapid and drastic temperature changes, from freezing in storage to piping hot in the oven, often in a matter of minutes.
Recently, TempAlert exhibited at the National Restaurant Association (NRA) show in Chicago, IL. The NRA is the largest foodservice trade association in the world and supports over 500,000 restaurants. In addition to restaurants, in attendance at the show were e-commerce companies, technology companies, equipment manufacturers, and restaurant suppliers.
Food safety is about more than reducing foodborne illness. It’s also about quality assurance. The primary goal of your restaurant’s food safety plan is to ensure quality by keeping the food you serve safe. The first step is to develop standard operating procedures (SOP) that address how you will control the most common risk factors responsible for foodborne illness.
Keeping food free of pathogens should be a no-brainer. Since microorganisms grow best in warm conditions, the goal is simply to ensure proper storage that keeps food within a safe temperature range. Common sense, right? But refrigerators and freezers aren’t perfect. They can break down, power outages can turn them off, and busy employees can accidentally leave a door open. That’s why it’s important to have a...
It’s always better to be proactive rather than reactive when it comes to food safety.
