FIGHTING BACK AGAINST FOOD SPOILAGE
W ith the beneift of today’s technology, the fight against food spoliage, is more often won than lost. Most people responsible for safe food handling are aware of most tools available, yet many do not take advantage of what is acutally at their fingertips. Technology that is available today includes remote temperature monitoring systems with audible or text alarms that can alert a manager when there is a risk of losing product. Proper maintenace and pre-planned maintenance of refgrigeration equipment also reduces the risk
of spoilage and a few dollars spent to be proactive, can prove to save thousands of dollars a year on inventory. Educating employees and staff about proper refrigeration protocol can prove to be invaluable in saving product and money. For example, when there is a lot of inventory in and out of the kitchen, good management would ensure the doors are not left open for extended periods of time. This can save product and keep temperatures stabalized. For more information about how to minimize risk of product loss, click on the photo below. n
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