ComplianceMate Blog

It’s all in the number or the letter. Any restaurant health inspection will result in a final score. Sometimes it’s a number, like here in Georgia. Other times, it’s a letter grade.

Restaurant kitchens worldwide make frequent use of thermometers and temperature probes to ensure that foods stay at the appropriate temperatures and avoid staying in the danger zone (about 41°F to 135°F), which is the range of temperatures at which potentially dangerous bacteria can proliferate with relative ease.

We know a thing or two about monitoring the temperature of cold holding units, and here’s a key lesson we’ve learned: don’t take anything at face value.

Calculating the true cost of ownership of a digitized checklist system is tricky. Obviously, it includes the cost of the equipment, but it also includes many costs that restauranteurs may not realize or consider. 

Interest in food safety has been on the rise, particularly in the wake of widely reported foodborne illness outbreaks. “Ask Us” is a monthly feature in which we answer questions and offer perspectives relevant to consumers and diners interested in food safety issues.