National food safety month puts spotlight on data loggers
Who doesn't love holidays? Apparently, people in the United States love them; there is some sort of tribute nearly every day. Entire months are celebrated in honor of groups or topics that are interesting and sometimes amusing. For instance, did you know that June is National Accordion Awareness month? Or that October is National Pizza Month?
Published on: Mar 3, 2016
Transcripts - National food safety month puts spotlight on data loggers
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Who doesn't love holidays? Apparently, people in the United States love them; there is
some sort of tribute nearly every day. Entire months are celebrated in honor of groups
or topics that are interesting and sometimes amusing. For instance, did you know that
June is National Accordion Awareness month? Or that October is National Pizza
Whether relatable or not, some are set with the goal to shine light on otherwise secondary topics. One in
particular that relates to everyone is September, which is recognized as National Food Safety Month.
The National Restaurant's ServSafe program has been sponsoring National Food Safety Month (NFSM) since
its conception in 1994. Each week, the company is distributing free training materials to reinforce proper food
safety practices. Each year, the company has selected a different topic to focus on and highlight its importance.
This year, NFSM is focusing on the flow of food through restaurants, from delivery through consumer
consumption. Each week in the month of September is focusing on a different step in the process including
receiving, storage, thawing, preparation and service.
Although a stronger focus is generally put on the production side of food safety, monitoring what happens once
the food has arrived at the restaurant is just as important. As with production, temperature plays a major role in
all steps of the process from delivery to table.
Upon receiving deliveries, the restaurant is required to immediately check the temperatures of the food cargo.
Of course, factoring in the type of food and state in which it is received (live, frozen, refrigerated, etc.) will
determine the temperature it should be received at in order to be safe for consumption.
It is unlikely food delivered to a restaurant will be immediately served; it will likely require some storage before
being prepared. Ensuring that the food is held at the correct temperature will ensure it maintains integrity as
well as remaining safe to be served. Wireless data loggers can be used in storage areas, including freezers and
refrigerators, to monitor temperature levels in real time. Data is made available on a central PC using the
MadgeTech Software, or on mobile devices with the MadgeTech Cloud. Data loggers can also be configured to
send text or email alerts to selected users when temperature thresholds are breached.
Once the time does come to cook the food, temperature monitoring is critical to ensure the product is heated to
the correct temperature for the correct amount of time. Inadequate cooking or heating can mean that bacteria
is not depleted and can continue to multiply, increasing risks of foodborne illnesses to consumers. Depending
on the type of food and the manner in which it is being prepared, different data loggers can be employed to
monitor ambient as well as internal temperature to ensure adequate cooking and safe consumption.
To learn more about the National Food Safety Month Campaign, check out their website here.
For more information on data loggers used in the food industry, click here.