Food that is stored in coolrooms is perishable by nature and strict temperature controls are necessary to preserve the safety, integrity and shelf life of the product irrespective of whether the food is packaged or ready-to-serve.

Some foods that are temperature abused permit the growth of bacteria that can be injurous to health or in some circumstances, fatal. In almost every circumstance, a perishable food that is temerpature abused suffers a reduction in useable shelf life. At the expiry of its useable life food can lose physical structure, nutritional value or taste as the balance of flavours begin to break down. In some circumstances, all three can occur.

The outcome of temperature abuse at very best is the eating quality of the food can be corrupted and at worst, the food can be unhealthy to eat. KEEPING TEMPERATURE IN COOLROOM STORAGE AREAS FOR FOOD IS THEREFORE CRITICAL TO THE PERFORMANCE OF A FOOD UNIT.

HACCP requires operators to routinely take temperatures and record those temperatures in a permanent way. DAN units undertake that function 24/7 and at hourly intervals. Many food institutions have staff writing down temperatures several times a day which can miss times when temperature is lost. Also, some staff have been known to write down a tempreature that they know will not create a problem or investigation irrespective of what temperature they see. In a worst-ever-seen food establishment, a staff member was recording temperatures three days in advance because they knew they would be too busy to do it when it needed to be done.

 DAN systems send alarms to notify managers of a problem so that immediate corrective action can be taken.

Don’t allow the quality of the food you distribute to suffer because you do not monitor temperatures routinely. DAN systems cost so little yet offer much protection.

Call DAN today on +612 8838 2358 for more information.