by Steve Pierrehumbert | Aug 27, 2026 | News |
A freezer sitting at -18°C can look perfectly normal at breakfast and still put thousands of dollars of stock at risk before lunch if its temperature begins to climb unnoticed. Understanding freezer temperature limits gives food businesses a clear point of control:...
by Steve Pierrehumbert | Aug 25, 2026 | News |
A cool room reading of 9°C at 6:15 am is not just a number outside a preferred range. It may mean stock safety, shelf life and compliance records are at risk. HACCP corrective procedures give your team a clear, documented way to respond before a temperature breach...
by Steve Pierrehumbert | Aug 23, 2026 | News |
A multi-site monitoring deployment is not simply a matter of fitting sensors in more locations. It is the process of creating one dependable temperature-control standard across every fridge, freezer, cool room, vehicle or storage area your business relies on. When...
by Steve Pierrehumbert | Aug 21, 2026 | News |
A refrigerator alarm at 5.30 am can be the difference between a routine reset and thousands of dollars in spoiled stock. Responding to refrigerator alarms needs to be a defined operational process, not a judgement call left to whichever staff member happens to see a...
by Steve Pierrehumbert | Aug 19, 2026 | News |
A cool room reading of 5°C can look harmless on a busy morning. For chilled, potentially hazardous food, it may already be the point where your safety margin has disappeared. So, what temperature should a cool room be? For most food businesses, the practical target is...
