Historical Data Analysis
For Food Service
There are various strict food safety standards. The Federal government estimates that there are about 48 million cases of foodborne illness annually. Above all, for food service practitioners, they should be responsible for providing the safe and high-quality food. The core lies in the food storage temperature.
The refrigerator should be at 40 ° F or below and the freezer at 0 ° F or below. If the temperature rise up to the “danger zone”, it would lead food at risk. The foodstuff would be tend to reproduce the bacteria quickly.
It is unavoidable that administrator is out of working time
Manual temperature recording is the time-consuming task
Administrator fails to discover earlier the potential refrigerator and freezer malfunction
Temperature Monitoring System
facilitates you to inspect the temperature condition
in real time for safe food storage environment
alarms you if any slightly abnormal temperature deviation occurs
thereby adhering to rigid food safety requirements.