Temperature control of the cold chain in the food service industry: What to look out for in the food service industry

Temperature control of the cold chain in the catering industry ensures safe food and stable quality. It also reduces risks, losses and stress in day-to-day business.

Strict hygiene, storage and documentation requirements apply in the food service industry. Clear processes are therefore needed to reliably monitor the temperatures of cold rooms, deep-freezers, incoming goods and prepared food. This blog post shows why temperature data is important, which measurement methods are suitable and how digital solutions can efficiently support monitoring.

Temperature control of the cold chain in the catering industry: Why temperature data must be recorded

Temperatures influence the shelf life and safety of food. A professional hygiene concept therefore requires regular monitoring and documentation of relevant measured values. This also provides reliable proof that food has been stored and processed properly.

Clean documentation also supports internal quality assurance. This allows weak points to be identified more quickly, such as overloaded refrigeration units, frequent door openings or unfavorable placement of goods. As a result, damage to goods and complaints are reduced.

Typical sources of error in everyday life

Many problems are not caused by a lack of technology, but by a lack of routine. For example, measurement intervals are forgotten under stress or values are incompletely noted. In addition, shift changes often lead to gaps if responsibilities are not clearly defined.

Common causes are

• Samples too infrequent or unclear measuring points

• Manual transmission errors for lists

• Cooling unit failures that only become apparent at a late stage

• Unnoticed temperature peaks at weekends or on public holidays

Temperature control of the cold chain in the catering industry: which areas should be monitored

An effective cold chain does not end in the cold store. The most important process points should therefore be defined and consistently monitored. Clear allocation also helps to ensure that each measured value can be clearly assigned to an appliance, a room or a product.

Cold storage and freezer rooms

Cold rooms and refrigerators are central measuring points. Stable temperatures should therefore be detectable there. It is also worth taking a look at temperature trends, as trends often provide an earlier warning than individual samples.

Incoming goods

Incoming goods are also part of the cold chain. Therefore, delivery temperatures should be documented, especially for sensitive products. This allows deviations to be clarified directly before the goods go into storage.

Preparation and output

Additional risks arise during processing, for example in the event of long downtimes or incorrect heat retention. Clear limit values, defined times and traceable protocols therefore help. Standardized checklists also make implementation easier.

Measuring methods: from manual to automated

Temperatures can be measured manually in the traditional way, for example with penetration thermometers, infrared meters or analog thermometers. These methods work, but require discipline and time. In addition, errors are more likely to occur if values are noted down by hand or transferred later.

Digital data loggers and networked sensors automatically record measured values. This creates a continuous temperature history that is easier to evaluate. Systems can also issue warnings if limit values are exceeded before goods become critical.

Advantages of networked sensor technology in practice

Automated temperature monitoring reduces walking distances and paperwork. Reliability is also increased because measurements are taken regularly and are comparable. Some providers (e.g. TEMPASCAN) create reports and certificates fully automatically, so that no manual intervention is required. This leaves more time for guests, kitchen and service.

A solution such as TEMPASCAN enables automated monitoring with a clear overview, alerts and digital documentation. In addition, audit evidence is generated fully automatically, which significantly simplifies controls and internal audits.

Comparison: Manual documentation vs. automated recording

The differences can be easily demonstrated using key criteria. It’s not just the technology that counts, but above all the effect in everyday life.

Practical recommendations for a stable cold chain

Clear rules are needed for temperature control to function reliably. Processes should also be so simple that they can be adhered to even at peak times.

Define measuring points and responsibilities

Each measuring point should be clearly defined. Equally important is a fixed responsibility per shift. This results in fewer gaps and fewer misunderstandings.

Document limit values, measures and escalation

A limit value without measures does not help. Clear steps should therefore be defined in the event of deviations, such as relocating goods, checking the appliance, informing the technical department and documenting the process. The cause should also be traced in order to avoid recurrences.

Evaluate data regularly

Temperature curves show patterns. For example, frequent peaks can indicate doors being open for too long or overcrowded storage. This allows processes to be improved before real damage occurs.

Conclusion: Temperature control as a safety and efficiency factor

Temperature monitoring is essential for food safety, quality and traceability in the food service industry. Manual checks are still possible, but are time-consuming and more prone to errors. Automated systems, on the other hand, provide a consistent database, react faster and take the strain off the team on a day-to-day basis. In addition, audit evidence is generated fully automatically, eliminating the need for manual lists and rework. This reduces losses and makes processes more reliable.

Information on implementing digital temperature control of the cold chain in the catering industry with TEMPASCAN:
Phone: +49 (0)30 85969434
Email: info@tempascan.com

click here for prices