An award-winning bakery that rose the Sydney's Bayswater Brasserie through the 1990's that today provides artisan bread and pastries to over 500 restaurants and cafes in Sydney, Canberra or maybe Victoria (since the 2011 opening in South Melbourne).
Starting with 2006, the bakery begin to upgrade its facilities to be in line with meal truck safety requirements of Hazard Analysis and Critical Control Points, a systematic and preventive plan regarding food wellbeing.
The problem faced was that complying with the HACCP requirements is protracted. The head baker from Sydney declared that the team was at the situation of spending up to seven hours each week to manually record coolroom temperatures for HACCP evaluations. The accurate temperature monitoring is crucial not only because the requirement of being compliant with food safety norms, but for stock control too: one coolroom failure posed possibility of to cause up to $10,000 losses.
Overcoming the problem
It was pretty clear that the actual best thing to make was to utilise what the team called 'the black box principle': the information collection in order to be automated in order to produce real-time reports and consider the strict HACCP principles.
Once the bakery opened a new point in Melbourne, the issue is become more stringent, but so the solution was closer than basically. One of the bakery customers happened to enhance a company that provided real time temperature monitor. The solution he proposed was to install monitoring devices that provides remote to be able to real-time temperature data in both bakeries.
Wireless temperature tags inserted into batches of dough and is actually a coolrooms now automatically transmit data via radio frequency to the monitoring devices, all being transferred to be able to cloud-based care. The bakery's team has recently 24/7 visibility of all coolrooms and the dough placed in both bakeries only by accessing the cloud service with a good login on any web-enabled device. Basically, any temperature fluctuation or device failure triggers automatic email and text alerts to bakery and production managers.
Fast Access Makes Remote Coolroom Monitoring Viable
As the automated system transmits the temperature in the unit and its product in live-minute intervals, the business has cut the human error risk in monitoring and reporting dough and coolroom heat. Unfortunately, as the head baker himself acknowledges will be the major bakeries that also work outdated fashion way and check the temperatures on fridges twice daily. The problem is that all of it can look perfect those twice times you check it, but during whole day it can be completely out of whack as well as the food could possibly be damaged. Checking the temperature more frequently is the safest way. With the new technology the bakery has now installed the head baker can log in the system from his tablet or smartphone at every time just to confirm how the fridges are operating.
This involving on-demand data transmission from both bakeries in Sydney and Melbourne means that the team can spot and react to any kind of problem just as it occurs. Knowing exactly when a fridge isn't working properly saves organization an involving money concerning the energy and maintenance many. When something goes wrong, the malfunction is immediately eradicated and that means techniques no resources wasted.
Also frequent reporting intervals help businesses to grow their HACCP audit results. If the officer auditor shows up in center of a fridge defrost cycle, for example, the previous records can remove any doubt that the fridge isn't running professionally.
Furthermore, accurate performance data can help businesses for you to trace the sum total of equipment ownership, from installation to running and maintenance running costs. This can also help them decide on future orders for merchandise.
New technologies bring a new era for companies that together with temperature sensitive products and importantly, real-time temperature monitoring systems assist in avoiding the human risk in temperature monitoring and stock loses, reduce shelf lifetime of perishables and complying with HACCP search terms.