Sponsored By

Gain inspiration from your colleagues by "stealing" their ideas.

Transparent temperature tracking

We changed how we record temperatures of our hot and cold items by moving our logs to highly visible locations.

May 11, 2015

1 Min Read
FoodService Director logo in a gray background | FoodService Director

We changed how we record temperatures of our hot and cold items by moving our logs to highly visible locations, using a storage clipboard instead of a binder, and including a thermometer, blank temperature logs and alcohol wipes in each set-up. The increased visibility has improved accountability because anyone can spot a gap in the logs.

Jessica MarchandDirector of Food and NutritionWakeMed Health HospitalsRaleigh, NC

Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.