CheckPoint - Types of Application : Cook-Chill Central Kitchen

Wireless Temperature Recording System

CheckPoint is an automated, wireless, computerized remote temperature monitoring, recording and alert system to replace chart recorders, data loggers and manual temperature log reports for refrigerators and freezers. The software program is designed to meet HACCP, USDA, FDA, JHACO, ISO 17025 and regulatory health requirements. The system installs on an existing PC and comes complete with installation, training and support for a total quality solution.

CheckPoint is the standard cook-chill temperature monitoring and recording system used by FoodService Partners. One of the most cost efficient, quality driven patient feeding systems in the country, FoodService Partners produces and delivers 7,000 meals a day in refrigerated trucks to 21 hospitals and retirement homes from the central kitchen in South San Francisco; and 4,000 meals a day to eight sites from the central cook-chill kitchen in Roanoke, Virginia. Superior Safety, Quality and Service are the hallmarks of FSP. FSP is the first in the industry to introduce a state-of-the-art wireless computerized temperature system throughout their facility and to incorporate it into their rigid HACCP standard.

CheckPoint monitors 9 walk in coolers, freezers, dry storage area, a blast chiller and the final rinse manifold temperature of the flight type Stero dishwasher. Checkpoint assures that the storage temperature of their entire facility is always safe to process the hospital meals, maintaining complete and accurate records for regulatory purposes and for the benefit of the client hospitals. Whenever Checkpoint detects a temperature breach of even a few degrees outside of the normal range of any equipment, an alert notifies the manager for immediate corrective action, 24/7.

FSP maintains a tremendous Cook-Chill operation, and proper cooling is a critical control point (CCP). FSP utilizes the Product-Temp Tracking feature of Checkpoint to profile the cooling rate of every batch of chilled product, and the complete temperature records of every batch can be retrieved instantly.

Wireless temperature probes are inserted into each of the food items in 2-inch pans and wheeled into the blast chiller.

On the computer, the cook can view the current temperature of any food pan inside the blast chiller, and as soon as the temperature cools to the safe temperature zone of under 40° F, a color change on the screen notifies the cook. If the temperature does not drop within the required time, an alert appears and instructs corrective action to the cook. The cooks’ morale has greatly improved since they no longer have to walk in and out of the cold blaster chiller every hour to manually write the food temperature, as has been done with the manual method.

Wireless ambient air sensor within the blast chiller also keeps a vigilant check to ensure the blast chiller itself is operating at peak efficiency.

At the end of the day, an automated summary report lists every menu item and the total time taken to chill down to reach the safe target temperature of 40 ° F. The records are now complete, accurate, and available with a single click.

CheckPoint has cut labor costs, increased productivity, and above all, dramatically enhanced the accuracy of the temperature data. The five cooks in charge of the cook-chill operation are relieved of the tedious manual temperature logging, and can concentrate on more productive tasks.

The procedures and temperature data are fully documented by CheckPoint to pass JHACO inspections, anytime.

Finished meals are delivered to the hospitals in refrigerated trucks.

"Checkpoint clearly improves our operations and saves labor, but more importantly, the complete and accurate record keeping tremendously improves our risk management. Our hospital clients are really impressed," remarks Angelo Bizzarro, Chairman and CEO of FoodService Partners.