Cooking & Hot Holding Temperature Checks

Temperature logs are a crucial part of your food safety record, often referred to as HACCP (Hazard Analysis and Critical Control Points).

Once cooked, food should be held above 63°C to prevent bacteria growth. Temperature monitoring makes sure these temperatures are maintained. Once the temperature drops below 63°C, it must be sold or wasted within 2 hours.

These repetitive tasks need to be done but it doesn’t need to be so painful. Here's how we improve the experience:

• ‍Faster record keeping. Quickly capture data from all your team with smart inputs built specifically for busy staff.
• Corrective action. Trail automatically prompts your teams if a temperature is outside the normal range and when the product must be sold/wasted.
• Digital audit log. Prove to management and auditors that your team is up to date with digital audit logs to report any problems and actions taken.‍
• Photographic evidence. Whether it’s a photo to document corrective action or to prove the recordings were taken. Remove any doubt with hard evidence.
  

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!