According to the Centers for Disease Control and Prevention (CDC), about one in six, or 48 million, people each year get sick from contaminated food in the United States alone.*
Paper logbooks are easily misplaced, damaged, have gaps and errors in the temperature records, or in some cases are simply made up. Manual data collection is also time-consuming, and can take key employees away from their primary job duties. Poor monitoring can lead to excessive food spoilage and waste, or worse, a health safety event and the resulting loss of revenue and brand reputation.
An automated method of continuously monitoring food temperature takes the burden off employees by providing automated temperature monitoring and digital storage for instant access from anywhere with bank grade security.
*1 Centers for Disease Control and Prevention. Vital Signs. Making Food Safe to Eat. http://www.cdc.gov/vitalsigns/foodsafety/index.html