Make sure your food is safe
Record your cooked and reheated food temperatures here ♨️
Remember, cooked food must reach 75℃!
Temperature logs are a crucial part of your food safety record, often referred to as HACCP (Hazard Analysis and Critical Control Points).
The Food Standards Agency (FSA) recommend food to be cooked to at least 70°C for 2 minutes to make sure harmful bacteria is killed. Temperature monitoring makes sure these temperatures are achieved and your food is safe.
These repetitive tasks need to be done but it doesn’t need to be so painful. Here's how we improve the experience:
The next step is to chip away at every friction point until none remain — record keeping becomes automated and invisible.
Digital food probes are not yet at an accuracy and usability level we are happy with. Once this technology progresses, we'll be able to accept data via Bluetooth and APIs. We are already doing this with wireless fridge temperature monitors, check out our integrations page for more details!
Lay the foundations for perfect operations