OneEvent has launched a new software enhancement which will improve efficiency, increase compliance and more effectively manage refrigerated inventory.
Temperature monitoring is essential in preventing pathogenic bacteria in food for several reasons…
The food service temperature danger zone is a temperature range in which harmful bacteria and pathogens can multiply rapidly in food. It typically spans from 40°F (4°C) to 140°F (60°C). This range is considered dangerous because it provides optimal conditions for the growth of microorganisms that can cause foodborne illnesses.
Refrigeration temperature monitoring is important for Hazard Analysis and Critical Control Points (HACCP) compliance, particularly in the context of food safety.
Monitoring food temperature during the cook-chill process is essential for several important reasons: