Your food safety starts and ends with temperature monitoring
Food temperature needs monitoring from the beginning to end of the production process, whether you are in charge of that entire process or just act as a link in the chain. Food temperature is the single most important factor in keeping bacteria under control, and thus preventing a food safety breach.
Where should food temperature be monitored?
Food delivery – Uncooked, unprocessed or raw food must always be carefully monitored, whilst refrigerated food must not rise above 5°C in the transportation process. Frozen food must still be frozen hard.
Food storage – All frozen food should be kept constantly below -15°C. Foods being kept for shorter periods must be refrigerated at below 5°C. These temperatures need monitoring constantly to ensure no sudden peaks or drops in temperature leading to a loss of stock.
Display of cold and frozen stock – All high risk foods or prepared dishes that contain these foods should be kept at a temperature below 5°C.
The Abacus Guardian temperature monitoring system ensures that your product’s temperature never drops below or above the parameters you set without you knowing.
Call us on 01582 52 80 82 to find out more.