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| Wireless Temperature Recording System |
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For HACCP, CheckPoint is an automated, wireless, computerized remote temperature monitoring, recording, logging and alert system to replace chart recorders, data loggers and manual temperature log reports. The software program can help the kitchen and engineering departments with equipment maintenance, enhance quality control and meet HACCP and health codes. The system installs on an existing PC and comes complete with installation, training and support for a total quality solution.
At Scoma's, a "San Francisco Tradition" seafood restaurant at San Francisco Fisherman's Wharf, CheckPoint wirelessly monitors over 30 coolers and freezers in two kitchens, two bars, storage warehouse, beer holding room and the fish receiving station. Scoma's serves not only the best quality, but the safest food, and it is a leader in the restaurant community to adopt new technology to better serve its customers. |
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| Checkpoint remotely monitors a seafood warehouse freezer and cooler located across a boat dock and filled with expensive lobster tails, crabs and other seafood. |
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The Fish Receiving Station where every day loads of fresh fish are unloaded from the boats and stored, is also monitored.
The glycol cooling system to cool the tap beer is also monitored to alert if the beer line should freeze and sales for the whole day may be lost.
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| In a large and busy kitchen, manual temperature logging can be very difficult. With CheckPoint, ice build up on the evaporator coil, a freezer door left slightly ajar, or any event with the potential of becoming a major problem is alerted and quickly corrected.
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A veteran in the restaurant business, Executive Sous Chef Alan Fairhurst set up the HACCP Standard Operating Procedures for temperature monitoring using CheckPoint.
A manager regularly logs into the CheckPoint program to document that all equipment are been actively checked. Complete and accurate temperature data of every single equipment is recorded, and every alert is fully documented with the proper corrective action.
An automated monthly report is generated to meet Scoma's own food safety criteria, as well as the requirements of the local health department.
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