Who is the customer

The customer is a Hospital Catering Department.

Challenges 

The Department’s responsibilities include the management of the catering kitchens, two restaurants and delivery of meals  to the ward kitchens.  This requires temperature monitoring and probing in various equipment and situations. The customer sought advice from Rototherm in choosing and sourcing the most appropriate equipment to meet their objectives.

Effect of Challenges

Lack of appropriate temperature monitoring equipment could pose the following risks to the customer  :

Food spoilage  :  Storage of perishable food products in the range 5°C to 63°C is one of the most common causes of food spoilage. Bacterial growth occurs in the temperature range 5°C to 63°C in this temperature range bacteria can double every 20 minutes. Protein food stuffs are the ideal breeding ground for bacteria.

Risk to Patient & Public Safety due to Food Poisoning : Bacteria contaminated food can lead to food poisoning which is a potentially serious illness that can, in extreme cases, cause organ failure and even death.

To reduce these risks food safety regulations and quality systems such as HACCP require stringent attention to temperature monitoring and management which increases the workload in an already busy environment. Critical control points for temperature monitoring are highlighted for the areas in which food is

• received  (Goods In)
• stored (Cold Room/Walk in Freezer/Serveovers) ,
• prepared, cooked and served

Risk of the consequences of non-compliance with regulatory requirements

How did Rototherm go about it 

In consultation with the customer the options for performing the temperature checks for each group of critical control points were discussed and the solution which best matched the customer’s requirements was identified. The determining factors were based on the temperature measurement required probing which is typically required at Goods in and in the food preparation/cooking areas continuous monitoring which is typically required in storage units e.g. Refrigerators; Cold Rooms, Freezers, Serveovers, Burlodge trolleys

Other factors taken into account were staff time involved in temperature monitoring and recording , ease of use, price, suitability to food environment and regulations of the proposed solutions. There was an identified need for technical support and ongoing calibration and repair  service for any solution considered.

What products /services were used 

Rototherm recommended the following products and services :

• Data Temperature Recorder (DTR)   for Goods In temperature checks
• Therma 20 Thermometer Kit: for food probing temperature checks  required in the  food preparation and cooking areas.
• IceSpy System 5 Automatic Continuous Temperature Monitoring System or Temperature Data loggers for storage areas Refrigerators, Cold Rooms, Freezers, Serveovers, Burlodge Trolleys.
• Calibration traceable to National and International standards as required by HACCP; FSAI; BRC etc.

What was the outcome?  

The customer now has the appropriate equipment and resources to carry out all of the temperature checks required by HACCP and to ensure their compliance with regulatory requirements. Regulatory audits are no longer a cause for anxiety!