A good temperature monitoring system is vital to any school foodservice department. The most important temperatures to monitor include walk-in coolers/freezers, reach-in refrigerators/freezers, milk coolers, holding units, and final rinse temperatures of dish machines. Additionally, food temperature data must be monitored: from receiving, to storage, to holding temperatures, to cooking temperatures.
Gathering and recording temperatures is only one part of the equation. A good temperature monitoring system should also alert you when any of your temperatures fall out of range and thus help avoid costly product loss. You should be able to view your entire operation from anywhere, at any time and be able to take corrective actions on the spot and print out summary data in the forms of charts and graphs. Having all data readily available at your fingertips will help with HACCP compliance.
HACCP implementation can be a long process with many steps. A temperature monitoring system should help automate all of your HACCP requirements, including logging asset temperature data, food temperature data, and Standard Operating Procedures (SOP).