Temperature for food preparation is a critical control point whether it relates to the storage temperature for chilled and frozen ingredients, deep meat temperature achieved during the cooking process or the ‘holding temperature’ for prepared food. Most HACCP systems prescribe critical temperature control points and the challenge is to put in place a system that monitors those points routinely and effectively.

Many commercial food preparers still rely upon ‘juniors’ or ‘shift managers’ to remember to check temperatures at regular intervals. Experience confirms they forget when the outlet is busy and gaps in the record sheet are a problem and a ‘failure’ for HACCP accreditation. Gaps in the record sheet are also a problem if a food poisoning occurs.

Data Acquisition Networks provide a range of data logging equipment that can routinely monitor critical control point temperatures. Data is sent to a data vault on a website where it can be accessed by management and owners of the restaurant. 

Data logging equipment supplied by DAN also sends alarms when things go wrong.