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If you’re familiar with the processing of juice, seafood, meat, or poultry, HACCP is the risk-based preventive food safety system you know and love. And although historically not required, many other types of food commodities have used HACCP, either to satisfy customer requirements or to achieve a third-party certification. I have heard many people express the notion that “well I have a HACCP plan, so I’m good”. But in reading the regulation (21 CFR Part 117), I think there is more to it than just considering the biological, chemical and physical hazards associated with the product and the process.

Posted: March 21, 2017
Filed under: Food Safety, HACCP, Restaurant, Technology

There are many valid reasons why it’s important to invest in smart temperature technologies that will protect your customers, your business, and make your operation more efficient. Traditional monitoring has involved taking a reading periodically with an indicating thermometer or relying on a temperature recording chart (also known as “temp wheels”). While “temp wheels” have been standard issue for many years, they can be difficult to read, there’s labor involved in replacing them, and they’re prone to error. The following are some reasons why you should consider installing digital temperature monitoring devices.

Posted: February 09, 2017
Filed under: Corporate Dining, FSMA, HACCP, Higher Education, K-12 Schools, Restaurant, Technology

Remember what the invention of the car did for personal transportation? Rapid innovations in software and technology are about to do the same for restaurants.

According TechCrunch, nearly $970 million in venture capital funds have poured into technologies aimed at streamlining restaurant operations and enhancing guest experiences.

Posted: November 03, 2016

The Hazard Analysis and Critical Control Point (HACCP) system is an internationally recognized plan designed to reduce the risk that individuals dealing with, preparing, and storing food have on the substances that consumers eat.

Posted: October 27, 2016
Filed under: HACCP, Restaurant

How do you create your own HACCP plan for maximum food safety? This is something that every company involved with food production or selling should be engaged in. We've put together a quick outline of how developing your own HACCP plan works - and what that plan needs to include.

Posted: October 13, 2016
Filed under: HACCP

FreshTemp iOS App Update v 2.5.5 released 10/11/16

Posted: October 12, 2016
Filed under: Announcements

Food poisoning is caused by the presence of microorganisms within or on the food that we eat, such as bacteria. When food is contaminated by microorganisms, the result can be a number of dangerous, and uncomfortable systems, that can range in severity from minor to extreme.

Posted: September 29, 2016
Filed under: Corporate Dining, Food Safety, K-12 Schools, Restaurant

No matter how food is involved in your business, it's fair to say that keeping that food safe makes up a huge part of ensuring your company stays running. Without food safety measures in place, the chances are that your business would go bust in no time.

Posted: September 22, 2016

Throughout the world, food wastage has become something of an epidemic, with one-third of all the food produced globally being spoiled or wasted. Research has shown that Americans throw away around 40% of the food they buy, yet in 2013, a study uncovered that 49.1 million Americans were currently living without reasonable access to nutritious and safe food.

Posted: September 15, 2016
Filed under: Corporate Dining, Higher Education, K-12 Schools, Restaurant

Anything from a sudden heatwave, to an aggressive storm and other natural events, can cause your power to fail suddenly. While a last-minute power outage would present a serious problem for anyone - it can be particularly problematic for kitchens, wherein maintaining the safety of foods is of upmost importance.

Posted: September 08, 2016
Filed under: Food Safety, HACCP, Restaurant
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