This is more for a quick service restaurant, however i feel as if this should be used in all kitchens. It is a hand held sanitation log pretty much. It keeps records of when employees wash their hands, temperatures of the refrigerators, and their is even a probe to check the temperature of food. Sure people should be able to do these things easily on their own, but what makes it useful is that it stores the information automatically. This could save restaurants from spreading food born illnesses by following HACCP standards, and logging them for protection against lawsuits.
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I will agree with you that it is an interesting concept. It will give chefs the convenience of time with one device that sort of does it all. the only thing that I would be concerned with is cross contamination. If it is one device that can do it all there is less of an inclination to sanitize it in times of busyness.
ReplyDeleteThis is cool, though I feel like it would be unnecessary if your staff was trained about proper hygiene. It seem this would be a pretty expensive alternative to simply training staff properly and checking hygiene before a shift. Though on the other hand a system like this ties in to HACCP all too well. Does this system actually use software tied into the HACCP system?
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