Dear all,
I'm new to this forum and the HACCP principles so I really hope you can provide some input to my open issue:
I work within the electronic refrigeration controller industry and am currently looking into the market of wireless temperature monitoring and logging equipment. So far I found a dozen suppliers offering such systems but I wonder how users actually perceive the systems:
- What benefits did you obtain from the system?
- What problems did you encounter?
- Why was a wireless system chosen over a wired system?
- Where in the food lifecycle does it offer special advantages for you - preparation, cold storage of unprepared food, hot storage of finished food, other?
Please don't state manufacturer brands unless you specifically want to.
Thanks in advance for your kind help
Svend
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