Taking Your Temperature

Holaday, Susan
November 2007
FoodService Director;11/15/2007, Vol. 20 Issue 11, p50
Trade Publication
The article focuses on the role of technology in taking and monitoring food temperatures by food service operators. Food safety is a growing concern these days, with the most recent data from the U.S. Centers for Disease Control and Prevention placing the number of cases of foodborne illness at 76 million a year. Although technological advances make it easier to prevent foodborne illness, operators struggle with the economic reality that state-of-the-art equipment still can be expensive for all but the largest institutions, the author said.


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