September is National Food Safety Education Month, and we wanted to highlight methods for preventing foodborne illness by monitoring commercial kitchen temperature. The CDC has reported that 48 million people per year get sick from foodborne illness, many of which are preventable. It is important for food service professionals to be aware of the primary types of food safety hazards, and the best methods of...

Written by SmartSense | September 25, 2018 | Food Safety, HACCP, FSMA

Hazard Analysis and Critical Control Points (HACCP) is a system designed to identify and prevent safety hazards during food production and distribution. It includes steps to avoid problems before they occur and correct deviations as soon as they are detected.

Written by SmartSense | April 4, 2017 | Food Safety, HACCP

Written by SmartSense | March 21, 2017 | Food Safety, HACCP

Restaurants are fast paced and hectic on a normal day, but add a power outage into the mix and it can cause a lot of problems. It can be a challenge to keep up with the practices of food safety while in the middle of a power outage due to the amount of equipment that relies on electricity. A good way to focus on keeping up with the food safety protocols is to focus on the one main goal: making sure the frozen and...

Written by SmartSense | August 24, 2015 | Food Safety, HACCP

The 7 principles of HACCP are a series of guidelines that follow the rules and regulations set forth by the U.S. FDA. These are typically associated with the implementation of HACCP programs. The main priority of these guides in food service organization is the safety and protocol to keep food, employees, and customers safe in retail and food service. 

Written by SmartSense | May 26, 2015 | Food Safety, HACCP

Not all refrigerated trucks are created equal

Written by SmartSense | October 14, 2014 | Food Safety, HACCP