Internal food temperatures during cooking must be maintained to avoid risk of foodborne disease.
If food isn’t cooked to the correct internal temperature, harmful bacteria can multiply, not only risking disease, but also harming reputations and profits.
Using time and visual appearance as estimates doesn't guarantee food is adequately cooked. Risk of foodborne disease greatly increases when undercooked food is served.
DeltaTrak’s monitoring solutions eliminate temperature guesswork through reliable, accurate, NSF certified thermometers, calibrated to NIST traceable standards. Data can be stored for audits and regulatory compliance.