• System includes three components
  • Temperature Module (TM)
  • Translator Subsystem(TS)
  • Server
• TM is attached to equipment where food is being monitored
• TS is mounted on/near ceiling or near wireless access point (if facility is wireless)
• TM monitors temperatures and transmits in real time to TS
• TS transmits data (via wireless access point or over hard-wired network) to Server
• Server - a private, internet-based network in a central location (e.g. computer in the chef or manager's office) - allows constant monitoring of temperatures from the computer screen
• Any time (24/7) temperatures go out of compliance range, system notifies (calls or pages) the chef or manager
• System stores data indefinitely, so operator can generate a report (via Excel spreadsheet) that documents HACCP/temperature compliance