Call For More Information 800.421.6661

Food Safety: Monitoring and Control

A restaurant’s kitchen is the place where signature food is prepared and customer retention is bred. With an influx of daily orders and chefs, cooks, and employees constantly in and out, the operations of a given kitchen are typically fast-paced and critical to a quick service or fast food restaurant’s overall routine.

But even if a kitchen works well and produces top-notch food, there’s much that has to be done to ensure consistent success. Keeping close watch on kitchen equipment, such as walk-in coolers, grills, and fry machines, is imperative to avoid spoiled food that could sicken customers and potentially cause reputation damage and business loss. 

The Centers for Disease Control and Prevention (CDC) estimates that every year, one in six Americans becomes affected by restaurant food-borne illness. This staggering statistic includes about 3,000 annual deaths, and occurs from lack of cleanliness, whether from employees or equipment, and improper food handling and temperature monitoring.

Let’s face it: customers that get sick from your restaurant’s food will forever have a tarnished view, and may never come back. Who remembers the infamous Chipotle e.coli epidemic of 2015? Not only that, there’s the potential for legal action, which could irreparably harm your business. The bottom line is that quick service and fast food restaurants have a lot to lose from food that’s not up to standard.

The key to avoiding these major problems and concerns is video surveillance and equipment monitoring systems that are guaranteed to work 100% of the time. Without this dependability, an investment in food security is absolutely worthless. In the past, managers and owners would’ve had to physically be in their locations to check on equipment. With UAS today, they can reliably maintain eyes and ears on their food operations remotely, at all times, and without any delay.

Despite the many challenges of a kitchen, from high-stress situations to inter-personal employee relations, the biggest obstacle to overcome is making sure that high-quality food is consistently being served and the risk of food-borne illness remains as minimal as possible. Aside from monitoring equipment, this also includes monitoring employee workflow to ensure optimal productivity and standard codes of cleanliness.

Whether it be keeping watch on the operations of employees and their own safety practices, or closely monitoring equipment functions and temperatures, staying on top of your restaurant’s happenings is critical to your success. Don’t let your customers down with food that must be feared. Make sure that your restaurant is a place that you’d want to eat at yourself — keep it safe and sound with UAS security.