When developing an effective system for daily line checks and temperature recording more often than not, operations managers are faced with many of the same challenges. Be it trying to find a balance between Front of House and Back of House, or simply being able to read the reports, line checks and temperature rcords have to get done - there's simply no getting around it.
What follows are the top three most often mentioned challenges food service operators face when it comes to developing a good HACCP regimen, and how our new Saf-T-Log addresses those challenges and makes life easier.
In the food service industry, no two days are ever the same. This makes planning very difficult. Early morning line checks can be interrupted by staff calling in sick, plumbing problems, incomplete produce orders, or the early rush that you never saw coming.
This can cause some team members to simply rush through line and temperature checks, which provides incomplete and inaccurate records for the shift. Managers at the executive level are well aware of the dangers of such reporting and understand the potential consequences that follow.
The innovative Saf-T-Log thermocouple thermometer has a built in system that records the time, date, user and pass/fail status for every item on a line check sheet. This feature effectively eliminates any error in reporting standards.
Few things garner more attention these days than running high labour costs. When head office wants to see how much money you're spending on labour per shift, the thought of adding more bodies to your schedule seems unthinkable. Yet in many cases, managers are asked to have a team of two or more persons perform their line checks. That's two people who could be helping prepare for a busy shift.
Chefs and line cooks are often pulled off of important preparation tasks to accompany managers with clip boards and thermometers to mull over line items. One calls out the product and the other records the temperature. This process can take up to an hour or more to complete - depending on the size of the operation.
The Saf-T-Log effectively eliminates the need for clip boards and hand written reports. Instead, a single user can scroll through a customisable list of products, insert the temperature probe and, with one touch, record the correct temperatures. No longer a two-man job, the Saf-T-Log will stream line your line check operation and help you complete the task in half the time.
Effective communication is a key step in the success of any business, let alone food service. There's nothing worse than having to answer for a poor health inspection score, especially when it comes as the result of poor record keeping and inconsistent line checks. While the boss was under the impression that line checks were getting done, the fact is, operations can sometimes get the better of us, and a few days were missed.
The Saf-T-Log allows users to download their daily records (with corrective actions added) and store them on a PC for safe keeping. Files, saved in a PDF format, can be emailed to area managers to check for accuracy and consistency. When daily reports have to be emailed to the boss the likely hood of them being skipped over is reduced.
It's clear that developing a HACCP system for a food service or food processing operation does not come without its challenges. Multiple menu items, multiple stages in the flow of food, multiple pieces of equipment and multiple food handlers can all hinder the establishment of an efficient and effective personalised HACCP program. However, having the right tool for the job can make the process a lot easier.