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Cafes & Restaurants

According to the Australian & New Zealand Food Standards Code, if you are receiving, storing, processing (including defrosting and preparing), cooling, reheating, displaying or transporting potentially hazardous foods then you must be able to show that your food has not been exposed to the critical “Danger Zone” temperature range (5°C to 60°C) for too long.

It’s almost guaranteed that food is going to be exposed to the danger zone. The important thing is to make sure that this exposure time is kept as short as possible. This has implications on the way you transport, receive, prepare, cool, and serve food.

OnSolution’s range of LogTag and Thermocron temperature loggers can help you monitor the temperature constantly. These devices will provide a record of when the temperature exceeds a certain range. This is perfect to determine if there are problems with fridges, or if a transportation company has left the food out of refrigeration for too long.

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