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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:

Using OneEvent for proper refrigeration temperature monitoring plays a crucial role in supporting sustainability in several ways:

According to a report by the Environmental Protection Agency (EPA) in 2019, commercial refrigeration accounted for approximately 11% of the total electricity consumption in the retail sector in the United States. How OneEvent saves our clients money, every day:

When a refrigerator or freezer door is left open, it can lead to energy wastage as the appliance works harder to maintain the desired temperature. The exact amount of energy wasted depends on various factors.

Refrigeration monitoring is crucial for food safety for several reasons. Here are six of them.

In the United States, the FDA and the USDA provide guidelines and regulations for food safety, including refrigeration monitoring. Here are some standards related to refrigeration monitoring in the U.S.