Regulatory Standards – Record Keeping
Proving that perishable product is being maintained at specified temperatures is the goal of any HACCP plan.
Most temperature monitoring systems retain temperature histories in refrigeration rack controllers with minimal logging and reporting capacity.
With proof being crucial in unpleasant situations, a sketchy history of problems with no record of reactions leaves you too vulnerable.
Why not use a system that effortlessly gives you a credible history of problem solving? Years worth of comprehensive logs, graphs, ready-to-submit HACCP reports including records of what actions were taken, can be at your fingertips.