Manual Versus Digital Hazard Analysis & Critical Control Point
Many businesses are now making the switch from traditional, manual temperature checks to automated, paperless systems for their food safety management.
Automated systems have proven to be more time and cost efficient compared to original pen and paper monitoring.
Many people who migrated to digital automated systems save multiple hours per week across their business.
This time can be used to have staff serve customers and assist with their queries, cook and serve food, and make sure shelves are well stocked.
Kelsius HACCP Solution
There are countless benefits from going digital when it comes to Hazard Analysis & Critical Control Point (HACCP), however, according to Kelsius 'it is the modern and simple solution.'
Benefits include the following:
- Saves time and labour
- Readily available data records for full traceability
- Remove paper
- Reduce stock loss
- Reminder prompts to take temperatures and complete hygiene tasks
- In house or remote alert system should any storage malfunctions occur
- Accessible from any web enabled device
With 18+ years’ experience, Kelsius said it has worked closely with numerous food sectors in supplying accurate and automated temperature monitoring solutions with the FoodCheck 2.0 system.
If you would like to join other food businesses in making the move to a more reliable, automated solution for your food safety needs, visit www.kelsius.com
"The greatest benefit by far that I have found with FoodCheck 2.0 is that it frees up between 15-20 hours a week for my staff," said Liam Glynn, Centra Carnmore, Galway
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