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.