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Temperature monitoring systems
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Food Safety Technology for Professionals
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food safety technology

Professional Chefs are working harder than ever before, skilled labour shortages, high overheads, and added pressure to satisfy a highly food savvy sophisticated market leaves no time to focus on food safety, legislation and compliance reporting.

Yet as Chef's we are not excused, in fact it's our legal responsibility as professional Chef's and Managers to ensure our meals are served safely. This includes kitchen cleanliness, hygiene, maintenance, and of course serving fresh safe food. Part of your compliance obligations is to provide 'real' evidence that we are storing food at the correct temperatures.

Most operators simply believe that what ever digital display on the outside of the coolroom or refrigerator is accurate to whats going on in the inside of the room/cabinet, and if you check it first thing in the morning and again at night all is ok.

That couldn't be further from the  truth, the digital display is often what the 'air temperature' coming in/out of the refrigeration system is, that's why you may see some times such wide variances in temperature, defrost cycles, cool down periods, busy periods with lids off, doors open etc...its whats inside the room or cabinet, the food and it's temperature that matters.

Checking twice a day, (assuming 2 minutes to check and take data notes per unit)  leaves 23hrs and 56 minutes that you have no record of what the storage temperatures were. Was the check done 'correctly', 'accurately' and 'honestly'. We have all been there and seen it...busy week..temperature logs not completed..it's Saturday late night everyone is tired...out comes the pen..and away we jot..2,2,3,2, etc etc most of the time the pen or grip doesn't even change, pretty obvious that the data recorded isn't really legit! Don't get caught out, Auditors and Inspectors are onto it and they can tell if it's being done properly, especially in larger operations.

For less than the cost of a drink at your establishment  you can get your cool room monitored for a week, and all your data files recorded and reported for you, it's inexpensive and easy, i-temp does it all for you.

Food Safety Technology for Profesionals

Food Safety Technology for Profesionals

Professional Chefs are working harder and faster than ever before, Skilled labour shortages, and the added pressure to satisfy a highly sophisticated market leaves little to no time to focus on food safety, legislation and compliance obligations.

Unfortunately this is no excuse, it's the legal responsibility of any commercial food business to ensure our meals are served safely. This includes kitchen cleanliness, hygiene and maintenance, fresh safe food including evidence that food storage systems are operating at correct temperatures.

Most operators simply believe that what ever digital display on the outside of the coolroom or refrigerator is accurate to whats going on in the inside of the room/cabinet, and if you check it first thing in the morning and again at night all is ok.

That couldn't be further from the  truth, the digital display is often what the 'air temperature' coming in/out of the refrigeration system is, that's why you may see some times such wide variances in temperature, defrost cycles, cool down periods, peal demand/useperiods etc.

You need to be able to provide evidence that your refrigeration systems are 'averaging correct temperatures over the long duration' and there for you are storing food at correct temperatures.

Checking twice a day, is farcical to say the least.

Assuming two checks per day this leaves around 23hrs and 56 minutes that you have no record of what the storage temperatures were. Basically you are 'assuming' and 'hoping' that everything was within correct range. You have no evidence to prove that they were or were not!

And 'honestly',  we have all been there and seen it...busy week..flat out, long hours, exhausted, temperature logs not completed..it's Saturday late night everyone is tired...out comes the pen..and the 'gaps' are filled in, 2,3,2, etc etc most of the time they don't even change the pen or grip to make it look legit!

Don't get caught out, Auditors and Inspectors are onto it and they can tell, especially in larger operations.

Food Safety is serious business, and the consequences of not being on top of your game can be devastating to your business.

For same cost as a drink at your establishment  you can get your cool room monitored for a week, it's inexpensive and easy, i-temp does it all for you.