Wrong Food Temperatures: HACCP Regulation Inefficiencies

According to FoodSafety.gov, 48 million Americans get food poisoning each year, and of those 3,000 will die. These numbers are incredibly high for an avoidable problem. In response to this epidemic, the foodservice industry has standardized “hazard analysis and critical control points” to ensure food is stored at proper temperatures and cooked thoroughly.

The main culprit for HACCP problems in restaurants is organizational: many kitchens keep track of their HACCP compliance with a notebook or clipboard, when really they should implement a remote monitoring system. Here’s a couple of concerns that support the argument against storing HACCP records manually:

1.  Unforeseeable Disasters: fires and floods can permanently distroy paperwork, and if the health inspector comes before you receive a replacement, there’s no closing that Pandora’s Box.
2.  Pencil Whipping: Falling behind on HACCP temperature readings can cause a domino effect of problems. Trying to remember and come up with estimations later on can result in submitting false readings to the FDA which could later be used against you if someone became ill.

Automating your HACCP temperature recording process through a system of remote monitors is a simple preventative measure to avoid the aforementioned scenarios.