How effective is the equipment temperature monitoring practice at your foodservice operation?

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Four million Canadians fall victim to food-borne diseases annually - Canada Public Health.

There are strict rules to ensure accurate and safe temperature measurements at various stages of food production, processing, packaging, and delivery. There is no room for errors as it can endanger the health and safety of your end consumers. When you run foodservice operations, you are responsible for ensuring error-free temperature logging at each stage as an operations manager.

Based on the type of foodservice operations you run, whether QSR or FSR, you typically have multiple types of equipment to run your operations on a day-to-day basis.

Typically this equipment includes - a walk-in cooler, walk-in freezer, under-counter fridge, salad fridge, satay fridge, glassdoor reach-in freezer, glassdoor reach-in cooler, pizza table fridge, prep fridge, line fridge, line freezer, blast chiller, cream dispensers, under-counter fridge, under counter freezer, bar fridge, beer fridge, reach-in fridge, reach-in freezer, display cooler, drink fridge, meat fridge.

As an operations manager of foodservice operations, how do you need to manage your temperature measurement activity?

  • Place thermometers /analog dials at each piece of equipment so that when taking temperature measurements, it will be handy to the workers during the shift.
  • Instruct the staff at each shift to take temperature measurements at each piece of equipment.
  • Let your staff at each shift go across each piece of equipment, take a measurement along with the time, and note down these measurements on paper.
  • Save these paper-based measurements carefully for reporting purposes.

What are the problems you typically encounter with such a practice?

  • Typically staff misses taking measurements. Sometimes, the team needs a reminder to take temperature measurements at regular intervals as scheduled.
  • It’s a possibility that the measurements taken by staff are error-prone.
  • When your foodservice operation gets busy, staff has to put the revenue-generating process aside and spend time on the measurement.

How can you ensure manual temperature measurements are taken correctly?

  • Train your staff to take the correct temperature at all times.
  • Remind the staff member about the subsequent temperature measurement 10 mins before the scheduled time.
  • Do a random temperature check as soon as the staff takes the measurement and ensure there is not much difference between the temperature measurement done by the team.
  • After each measurement round, go over all values and ensure no missed value for the equipment.

Would you like to automate this entire practice?

Welcome to Stratosfy tempgenie, an automated temperature monitoring system you can use to bring automation and accuracy to your foodservice operation’s equipment temperature monitoring practice.

Install stratosfy’s wireless temperature sensors and probes in each piece of equipment and connect Stratosfy’s gateway to your foodservice operation’s wi-fi connection. Temperature data will automatically start flowing into the cloud, and you can view this information via Stratosty’s tempgenie mobile and web applications. In addition, you can download temperature data into reports in PDF/Spreadsheet format.

 Schedule a FREE DEMO of Stratosfy tempgenie and experience the new-age temperature monitoring for your foodservice operation.