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  • HACCP Inspections: Active Managerial Control

    The FDA’s stance on Active Managerial Control

    More now than ever, the active communities of review and ranking sites have provided a clearer window into restaurants and food establishments, and needless to say, this transparency and honest feedback is invaluable to owners and consumers alike. With that said, restaurant owners and operators are also tightening their in-house food safety practices to prevent spoilage and bacterial infestation. In the larger picture, these practices reflect well on the operational capability of the establishment, and also serve to prevent the stigmata of food inspection violations. 

    The FDA has long published documentation on prevention and adherence to the HACCP (Hazard Analysis and Critical Control Points) preventative approach for food service. Still, many restaurant owners and operators are unaware or unfamiliar with these practices and suggestions, and to this day, health inspectors are suspending licenses and punishing these businesses for failing to comply. While reviews and consumer feedback are invaluable to the welfare of a restaurant or food establishments, these inspections are not to be overlooked or ignored. The following explication of active managerial control serves to inform you about the basics of HACCP, and what you should expect from a visit with the health inspector.

    Temperature@lert HACCP Food Safety Monitoring

    One of the primary objectives of a health inspector is to observe the level of active managerial control, or as the FDA defines “the purposeful incorporation of specific actions or procedures by industry management into the operation of their business to attain control over foodborne illness risk factors.” In short, such actions and procedures are a preventative and proactive approach to food safety, as opposed to reactive post-disaster tactics. Following this approach is critical for any food establishment or restaurant to ensure best practices in the kitchen. The above statement specifically cites foodborne illness risk factors, of which are outlined below.

    • - Food from Unsafe Sources (farms, meatpacking plants, etc)
    • - Inadequate Cooking (to subpar temperatures)
    • - Improper Holding Temperatures
    • - Contaminated Equipment (bacteria, mold, dust, etc.)
    • - Poor Personal Hygiene (for line cooks, chefs, and prep personnel)

    The health inspector will be focusing on these five points of failure as they represent the most sensitive areas for food safety and food consumer protection. There are a number of tactics that can be used to avoid these risk factors, and while some dwell in the neighborhood of common sense, others are not so obvious. The following food safety management tips are taken directly from the Regulator’s Manual for Applying HACCP Principles to Risk-based Retail and Food Service Inspections. Consider this a quick ‘cheatsheet’ for your next inspection, and be sure to employ as many of these smaller strategies to conquer the larger goal of safe food practices. These represent FDA-approved guidelines for HACCP compliance.

    • - Standard Operating Procedures for critical operational steps in a food preparation process. This includes cooling, heating, reheating, and holding.
    • - Recipe Cards or ‘cheatsheets’ that contain specifics steps for individual item preparation. This should include important boundaries such as final cooking temperature, verification, and directives for temporary storage.
    • - Monitoring procedures for preventing bacterial growth, spoilage, and proper cooking/holding temperatures.
    • - Record keeping. These include temperature records, employee records, and equipment maintenance and upkeep documentation.
    • - Health policy for restricting ill employees from the establishment.
    • - Specific goal-oriented plans, such as Risk Control Plans (RCPs) that are used to control specific and more incremental risk factors.

    In the next piece, we’ll dive further into these incremental risk factors and RCPs that can easily be employed in your restaurant or food establishment. Remember that while the world of online reviews can boost your consumer reputation, the food safety management suggestions from above are equally as important for the long-term livelihood of your business.

    Temperature@lert HACCP Food Safety Monitoring

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  • Paper Logs for Temperature Monitoring: The Same Old Mistake

    There are a number of ways to ensure proper storage temperatures in restaurants and food service establishments. With that said, one particular method is becoming obsolete altogether. In the past, paper logs were the primary method of temperature logging. Employees would check temperatures twice daily (generally), and could produce weekly collections of logs from food storage areas. But how efficient is this method, and how is it becoming obsolete? Check out this 4-point list of problems that can surface with manual paper logging, and consider upgrading to an automated system for consistency and compliance.

    1. Time: Even if temperature readings are recorded by a busboy or intern, keep in mind that the constant recording (particularly with many spots to log) can take significant time away from the employee's primary duties. 

    2. Massaged Data: This is a larger "trust" issue if data has been altered or misused, but overall, the possibility of altered data exists with a paper log. Employees can (knowingly or by mistake) record false temperature readings that may indicate a failure or possible temperature excursion. There is no excuse for an employee that fails to indicate potential changes. 

    3. Lost reports: If the health department requires you to produce temperature readings that span back a few months (or to a randomized date), paper logs create a variety of issues if organization is poor. Daily logs (365 in a year) can be easily lost amidst a mountain of paperwork, and pinpointing exact dates can be extremely cumbersome. Owners may have to comb through a mountain of disorganized data, and the realization that the data may be "missing" can have serious consequences when the health department arrives.

    4. Inadequate reporting: Especially with the example of twice-daily checks, temperatures may fluctuate significantly in the 12 hours between temperature recordings. Food safety dictates that if certain foods are left exposed to low/high temperatures for 2 hours or longer, disposal may be the only option. Temperature readings may seem normal during the first check, but a temporary failure (that lasts 2-3 hours) cannot be accounted for when the second recordings are taken. This "dead zone" of lost readings can hold important clues for possible variations or issues, whether they're specific to the HVAC system or the actual refrigeration/freezer unit.

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  • Top 5 Consequences of Monitoring Failures

    For a variety of industries and applications, failing to monitor temperature can set off a chain reaction of problems and frustration. From lost research, to tained vaccines, to spoiled food costing thousands of dollars, temperature monitoring is a concept that shouldn't be ignored, overlooked, or passively addressed. Check out these common disasters that can arise from the lack of a monitoring system, and prevent these from becoming your reality:

    1. Melting Servers and IT Equipment: For the banking sector in particular, melted servers are the equivalent to a data meltdown. Employees will often arrive at the office on Monday, only to walk directly into a sauna-like server room.

    2. Melted Ice Cream: Many ice cream vendors live and die by their freezer systems. The delicacy must dwell within a certain range in the freezer, and without a monitoring system, countless dollars are lost when the ice cream melts. 

    3. Food Safety Violations: When inspected by the health department, many restaurants and cafes face stiff penalties if refrigerated and/or frozen products aren't properly monitored. Beyond the health department, contaminated food leads to sickness, lawsuits, wasted food, and perhaps all three. 

    4. Tainted Vaccines: Many stories have come up recently about vaccine contamination and misuse, and the root cause is typically due to a temperature monitoring failure. The Harvard Brain Bank was an unfortunate example of this problem.

    5. Mold in the Home: Vacation homes are at risk for mold contamination, particularily if left unoccupied for long periods of tie. Owners will often arrive at the home to find an outbreak of mold because humidity levels had been elevated for several weeks unbeknownst to them. 

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  • Temperature Alert: Food Recalls, Sellers, and Distributors

    Distribution and Packaging:

    One Source of Food Recall

    NOTE: For all USDA recalls and relevant information that pertains to consumer food products, please visit USDA's "Current Recalls and Alerts" page, viewable here

    We’re all captivated by the allure of grocery stores; some are swayed by enticing deals, others are attracted to colorful displays and packaging, and all of us are (hopefully) reassured that the grocer has some variation of the motto “a commitment to quality assurance”.

    But unfortunately, grocery stores are nothing more than warehouses full of consumer products.  These products (for grocery shelves and storage) are purchased with profit margins and potential discounts in mind, and not necessarily your personal health. Often, the realization that the shelves may be stocked with unhealthy or dangerous products comes too late.  The failure can often be traced directly to the manufacturer or distributor of the product, and the truth is that “Grocery Store X” often has little to no accountability for the original problem.

    To draw attention to this issue, check out two of the recent food recalls by the USDA Food Safety and Inspection Service from the past year. You may recognize the recalled products, and some of them are available today in your local grocery store. Food safety is an important issue, and consumer food safety (that is, safety of the foods that are available in grocery chains) is an especially sensitive issue. If you’re a distributor or seller of like-products, be sure that you’re accounting for safety, and safeguard your distribution/production areas with all ‘deterrent devices’ and food safety measures. Temperature Monitoring is one small example of a ‘necessary deterrent’ that can prevent bacterial outbreak in your product, and is one particular strategy you should be employing to keep yourself off this short list.

    February 8, 2013: Foreign Materials

    February 8, 2013: AdvancedPierre Foods: The recall is for 15,000+ pounds of frozen, cooked country fried steak products. The cause is the presence of foreign materials (plastic pieces) in the food.  To quote FSIS, “The firm alerted FSIS after the company received complaints from two customers who each received an oral injury upon eating the product. The problem was a result of a piece of plastic bin being introduced into the production process and then being broken into smaller pieces.”

    • These tainted products were produced on December 21, 2012, and were distributed to Wal-Mart stores in the following states:

    Alabama, Arkansas, Arizona, California, Colorado, Florida, Georgia, Iowa, Illinois, Indiana, Kansas, Kentucky, Louisiana, Minnesota, Missouri, Mississippi, Montana ,North Carolina, North Dakota, Nebraska, New Mexico, Nevada, Oklahoma, South Carolina, South Dakota, Tennessee, Texas, Virginia, Wyoming.

    One of the Tainted Products



    August 14, 2012: E. Coli Outbreak

    Dale T. Smith and Sons Meat Packing: The recall is for a variety of weight combinations for “Boneless Beef” and other cuts that were produced on August 7, 2012. To quote FSIS “The problem was discovered through lab testing conducted by USDA’s Agricultural Marketing Service, which confirmed positive results for E. Coli 0157: H7, and may have occurred as a result of a refrigeration malfunction.”

                    Though the August outbreak was limited to one specific retailer in Glendale, CA, it shows that producers and distributors alike must catch these problems before the products are packaged and distributed. From the time frame, an entire week had passed before this possible refrigeration failure was discovered (along with the realization that food had been tainted). By using monitoring devices in a commercial refrigerator, you can be alerted to a malfunction instantly, rather than retroactively. Refrigeration units, particularly at the top of the consumer chain, must be outfitted with robusttemperature monitoring systems that have fail-safe mechanisms.

    Our own Cellular Device (a true deterrent) can transmit temperature readings during a power outage or temporary malfunction, and production of those foods can then be halted before the food can begin the journey to consumers. Check out our products page for more information on the Cellular Edition.

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  • Is It Done Yet? Safe Temperatures That Keep the Germs Away

    In order to keep your perishable foods safe to eat, it needs to be maintained at certain temperatures throughout the entire cold chain to serving. This is necessary to keeping your food out of the danger zone as previously discussed. There are a variety of germs that can grow on your food when kept at improper temperatures. To ensure the safety of your diner, it is critical to consider what temperatures your hot cooked foods are reaching in order to kill off germs. By following the USDA list of recommended safe minimum internal temperatures for at least 15 seconds that would kill the bacteria:

    -Steak & Roast: 145°F

    -Hamburger & Ground Beef: 160°F

    -Veal: 145°F

    -Lamb: 145°F

    -Fish: 145°F

    -Pork: 160°F

    -Eggs: 160°F

    -Chicken Breasts: 165°F

    -Poultry: 165°F

    -Casseroles: 165°F

    By following such guidelines, you can kill germs/bacteria before they infect your diner. According to the CDC, "[estimated] that every year about 48 million people in the United States become ill from harmful bacteria in food; of these, about 3,000 die". The most common bacteria found in food services that are cause by improper temperatures are:

    -Botulism: found in canned and vacuum-packaged foods

    -Campylo-bacter: found in undercooked meat, poultry, shellfish, and raw milk

    -E. Coli: found in raw vegetables, unpasteurized fruit juice, and undercooked ground beef

    -Salmonella: found in undercooked chicken, raw vegetables and eggs

    There are other bacteria found in food services, such as: Hepatitis A, Listeria, Norovirus, Shigellosis, and Staph Infection. Those bacteria are caused by poor hygiene, cross-contamination, and improper food preparation. By having such food mishandling, the diner is doomed to at least an awful case of food poisoning if not worse. Not to mention the health violations that your establishment can incur from not following the best practices for food services and handling.

    Always remember to clean, separate, cook, and chill your foods to maintain the proper temperatures. It's not enough to just store your food at proper temperatures, it's crucial to cook your food to the proper temperatures too! Monitor your food temperatures at every step to avoid causing your diner harm.

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  • Harvard Brain Bank Failure: Temperature Monitoring



    A little over a month ago, the Temperature@lert team uncovered yet another frightening "monitoring" tale from the Boston Globe (from Summer 2012). The article, centered around Harvard's Brain Tissue Resource Center at McLean Hospital (referred to herein as the "Harvard Brain Bank"), outlines a recent failure that affected several years of medical data.


    Here's a few statistics that crunch the data:

    Total Number of Lost Samples 147
    Time to Collect Samples 14+ Years
    Percentage of Lost 'Autism' Samples  37%

    In all, the 'Autism' samples represented nearly a quarter of all available 'brain samples' that are used for Autism research. The loss of years' worth of data is an outright tragedy, and will merely be remembered as 'lost work'. But how did this happen? How could the Harvard Brain Bank be so careless with precious brain samples? Aren't there best practices that are designed to prevent this type of disaster?

    The answer is, there are both 'best practices' and specialized devices that support them. The shocking truth in all of this, is that the Brain Bank's 'best practices' were not the cause of this failure. In fact, the losses were caused by failure of their own specialized devices. 

    (Read the original Boston Globe article here)


    What Happened:

    The Harvard Brain Bank houses about 24 freezers for their brain samples. Each of the 24 freezers are equipped with a digital readout for temperature. The freezers are supplemented by a backup system that detects freezer failures. In concept, this two-step 'confirmation' system should be enough to detect failures before they become critical problems. 

    Unfortunately, their two-step system failed on both fronts. Staff at the Brian Bank discovered  that Freezer 'U' had lost power several days earlier. This particular freezer showed a normal digital readout (-79 degrees Fahrenheit) despite having lost power, and the backup system failed to recognize the problem. Once making this discovery, the staff realized that 147 brain samples had defrosted, and were no longer suitable for use. A leading autism researcher commented that "so many autism brain samples should not have been stored in one freezer" and questions still exist as to why the samples were not distributed amongst the other 23 freezers. Regardless, their solution had a systematic breakdown that stemmed from a simple power outage.

    The Lesson:

    We can all shake fingers, rattle cages, and roll heads to prevent this disaster from happening again, but the more important thing is to identify the solution of the future and learn from these mistakes. Reality is, priceless data and research is often protected by simple technology, and these devices, for better or worse, are not always perfect. For this particular example, the failure was embedded in the power supply. The digital readouts and the backup systems were rendered useless without access to power, which seems like a common-sense consideration. Power can go out at anytime, but should your systems also fail simply because of lost power?


    The Solution

    Of course not! From the storage of valuable research material, all the way down to a simple server room, temperature devices should have a secondary connection option. A secondary connection would allow the device to transmit readings despite losing power from a common power outage.  With this feature, caretakers can receive notification of rising/falling temperatures during an outage. This is the ideal solution, especially when contrasted with the 'sudden discovery' of damaging temperatures in the days afterward at the Harvard Brain Bank. Any temperature monitoring solution that solely relies on AC power, is hardly a solution at all!

    Our Solution

    For this specific reason, we've fitted our Temperature@lert Cellular Edition with backup power functionality. Readings can be transmitted during outages with the pre-installed backup supply. Even with telephone lines down, the Cellular Edition utilizes the mobile phone networks to deliver timely alerts. We hope that other critical storage facilities are aware of this case-in-failure, and we're glad to offer a "dual-power" temperature monitoring system.  For more information on the Temperature@lert Cellular Edition, please visit our Products page.

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  • Is Your Food in the Danger Zone?

    When dealing with food safety, it is crucial to remember that temperature variations can mean the safety and well-being of your diner. Although, many would not like to think so grimly about how changes in time and temperature affect your food so severely; these changes can most certainly gravely impact your diner's health. Food safety should always be a top priority and concern for anyone in food service.

    All foods should be maintained at certain temperatures; however, many foods still fall into the Danger Zone. The Danger Zone is known as the range of temperatures between 40°F to 140°F. This range of temperatures is most dangerous because it is within this range that germs and bacteria grow the fastest. Bacteria can double in growth within 20 minutes of being in the Danger Zone, especially if it's a moist environment. Once food falls into the Danger Zone, there is no way to kill off the germs in order to make the food safe enough to consume. Best practice would be to avoid the danger zone all together and follow theses guidelines:

    • -Keep hot cooked foods at or above 140 °F. Hot foods should be placed in preheated steam tables, warming trays, or slow cookers if the hot food is not being immediately served

    • -Keep cold foods at or below 40 °F. Food should be placed in containers on ice if not in refrigeration units.

    • -Cool leftovers using a blast-chiller, otherwise placing them into food pans and back into the refrigerator/freezer would work.

    • -Leftovers should be placed in shallow pans for quicker cooling.

    • -Leftovers should be placed into the refrigerator/freezer (<40°F) within 2 hours to prevent spoilage of perishable foods.

    • -Never leave food out of the refrigerator for more than 2 hours, and no more than an hour on a hot day (90°F+).

    • -Cooked foods must reach the minimum safe internal temperature for at least 15 seconds in order to be deemed safe for consumption.

    • -Reheated foods need to reach 165°F (hot & steaming) in order to be safe for consumption.

    • -When roasting meat and poultry, the oven temperature can be no lower than 325°F.

    • -Use a meat thermometer whenever possible to make sure that the internal temperature of your specific meat is being reached.

    • -Monitor temeprature of food prep areas if necessary to make sure your prepared ingredients don't spoil.

    Whether you're cooking, reheating, cooling, storing, or whatever you are doing with your food; it is important to remember the safety of your diner. Although a diner may not perish like your perishable food from bacteria, your diner can still get severely ill. It may seem to be a bit over-whelming to monitor all these various temperatures, but you can be sure that this will avoid a health violation and that your diner is happy to be served delicious, bacteria-free food from your establishment.

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  • Vaccine Retrieval and Storage: Power Outages

    For most of us, a power outage is a sudden and temporary inconvenience that leaves us without our beloved gadgets and internet (that is, until the battery in your iPhone dies). But for vaccine storage, it's clear that a power outage brings larger and more troublesome obstacles. 

    It is virtually unavoidable to prevent all power failures. Storage faciilities must have back-up plans and back-up equipment to prepare for a power outage. Courtesy of the CDC's latest toolkit, here are a few procedures that you should be implementing in your power outage solution.


    1. Do not allow vaccines to remain in a nonfunctioning unit for an extended period of time, if you cannot forsee an immediate 'uptime' for the facility. 

    A homeowner might know this one instinctively; a power outage that lasts several hours can compromise the food in a home refrigerator/freezer. Though the food may be able to sustain an hour or two without cooling, it will eventually become a breeding ground for bacteria. Vaccines, on the other hand, are only effective when the temperature is kept within the required range. Avoid this by moving vaccines into emergency/secondary storage units as soon as possible after an outage.

    Generally, for attenuated vaccines (of which contain a weakened form of the actual virus), exposure to heat and light can compromise the contents. Be sure to move these vaccines to cooler zones immediately during a power outage. On the opposite side, inactivated vaccines are sensitive to freezing temperatures. However, it is difficult to determine whether inactived vaccines are frozen/affected by variable temperatures, and a simple "eye test" is never sufficient. Stay tuned for next weeks post on the differences between attenuated and inactivated vaccines.



    2. If you are certain that power will be restored before comprimising temperatures can settle in, continue to use caution and be safe, not sorry.

    Do NOT open a storage unit door until the power has been completely restored. Even if the outage is temporary, make sure to avoid exposing vaccines to uncontrolled and uncertain temperatures. Vaccine storage is really a calculated science, and the environment outside of the storage unit represents uncertainty, fluctuation, and variation (not helpful). Whereas on the inside, the temperature and climate are controlled, certain, and show very little fluctuation (ideal for vaccines). In an outage, keep vaccines in their proper dwelling, and be sure not to disturb the natural (and controlled) temperature within the units.


    3. Once power is restored:

     Check all refrigerators and freezers that have been affected by the loss of power. make sure to to mark storage units that have moved beyond their set thresholds (Refrigerator 2C-8C , Freezer -50C and -15C). Document the changes in temperature from the thresholds, and make sure to indicate how long vaccines were out of their required range. Such information is highly useful for disaster recovery plans, and can provide insight for future outages. If you ever have  suspicions about a vaccine(s) after a power outage, be sure to mark these with a "DO NOT USE" label and store them seperately. The key is to isolate the affected vaccines, and ensure that they're handled carefully after a power outage. With thorough planning, robust procedures, and attention to detail, affected vaccines can be recovered and bacterial growth can be averted afrer power outages.

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  • FSIS Appliance Monitoring: Ovens, Microwaves, and Freezers

    The Food Safety and Inspection Service (FSIS), an arm of the United States Department of Agriculture (USDA) has maintained 'best practices' for measuring temperature in different refrigerated/heated environments. These tests will tell you if your equipment is in correct working order. For food safety and equipment accuracy, temperature sensors/probes have a range of applications for different storage/cooking methods.


    Oven Sensors:

    An average oven (for cooking meat and poultry) should be set for 325°F or higher. To maintain accuracy, a temperature sensor/thermometer should be used to ensure that the oven is functioning properly. Misleading oven temperatures can comprise both food quality and safety. The FSIS suggests that oven thermometers/sensors should be hung from a rack in the center of the oven. Be sure to test multiple temperatures (apart from 325°F) to ensure continued accuracy with increased/decreased heat. As per the FSIS advice, some ovens may "run hot" and any normal "variation" should be accounted for when measuring the overall temperature. 


    Microwave Probes:

    Albeit a bit tricky, microwave temperatures can be monitored using specialized probes or with built-in hardware. Consumer-grade microwaves often have this feature built-in, highlighted by this ehow.com article on Frigidaire Microwaves. Other consumer brands allow similar measurements. For commercial uses, however, there are more specialized probes for microwave ovens. These probes are typically immune to Electromagnetic Interference (EMI), Radio Frequencies (RF), and microwaves, and have an expanded temperature range (from 10°C to over 950°C). These probes, while often costly, give both accurate and precise readings of temperature for commercial microwaves. For these applications, ensure that yoursensor/thermometer can withstand the various types of interference to maintain accurate readings. 


    Freezer Sensors:

    Borrowing a few tips from our article "Where to place a Temperature Sensor: Vaccine Refrigeration", the same applies forFreezers. Each section of the Freezer has some temperature variation, and this must be taken into account when using a sensor/thermometer. The FSIS recommends placement between frozen food packages in the center of the freezer, with a 5-8 hour waiting period. After the waiting period, the temperature should read between 0-2°F. These "packaged" buffers are a useful variable, as they represent a common occurrence in freezer storage. The presence of the buffers and temperature readout will indicate if the Freezer is within a functional range (based on the controlled variable).

    If you missed it, See our article "Buffer Vials for Temperature Monitoring: Propylene Glycol vs Sand" for an accuracy comparison of buffer substances for temperature sensors and probes.

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  • Is Your Refrigerator Running?

    Not sure? Then you probably should be monitoring it!

    All jokes aside, many neglect the importance of monitoring their refrigerator. Especially since many consider it to be a "set it and forget it" type of device. Without constant monitoring, one would be unaware if a piece of hardware (i.e. compressor, evaporator, condenser, expansion belt, pumps, fans, motor, etc.) failed, and as a result, the refrigerator is no longer functioning properly.

    The consequences of a failing cooling unit is not a pretty sight at all. From melted pools of ice cream, to spoiled food, to vaccine contamination, there are big issues when your cooling unit goes off and causes damage to the equipment, possibly losing years of compiled research.. Imagine walking into work and seeing just globs upon globs of spoiled food. This is a sight you should avert, not clean up.

    Although it's possible to plan for research dates, arrival of food products, among other cooling dates; it is not possible to plan for a malfunction. This can happen at any time without warning; therefore, temperature monitoring and alerting are necessary to deter any possibility or likelihood of malfunction. 

    Even with preventative measures, malfunctions can still occur. For example, Harvard's McLean Freezer's  containing brains for research on Autism and other neurological conditions. Their freezer had malfunctioned causing 150 brains to decay and decompose. A loss of this magnitude is not only financially damaging but has potentially set back research on neurological conditions for a decade. This type of research is truly priceless, and illustrates that the importance of proper storage, temperature monitoring, and temperature fluctuation extends well beyond financial cost. Unfortunately, the residual effects of lost data can be more damaging than the replacement of equipment and subsequent recovery.

    The CDC (Center for Disease Control) estimates that 17%-37% of vaccinations are improperly stored. However, members in the medical and pharmaceutical industry are not the only ones affected by malfunctioning monitors. As well, members of the food and beverage industry suffer from malfunctioning cooling equipment.

    Pipeline Restaurant's CEO Ben Wood decided to avert disaster rather than clean it up, “walk-in refrigerators fail more often than you’d think.  With Temperature@lert, we can correct the problem before it adversely impacts our business. Anyone who has ever experienced a refrigeration failure will agree that this is a no-brainer purchase. Now, the problem is fixed before it impacts our business.  I love these little devices!”

    For refrigeration needs, we suggest either our WIFI or CELL device. The CELL has a backup battery that can transmit even during a power loss. Our WIFI is also an excellent option if you currently have an implemented UPS backup power as well. Either device combined with our temperature sensor can help you monitor more efficiently and alert you to any problems. Specialized sensors and accessories are available as well, such as stainless steel tipped temperature probes for submerging in liquid, expanded range probes for cryogenic temperatures, and buffer vials (which prevents the dreaded "false alarm" from an open cooler door)

    Learn How to Monitor Your Refrigerator

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