About the Company
In the 1970s, a new food business was launched after its founder acquired a popular line of salad dressings from a local restaurant. The company quickly expanded its offerings to include refrigerated deli salads and pivoted its strategy from retail sales to the foodservice sector, supplying bulk products to restaurants and distributors throughout the region. During the mid-1990s, the business ventured into producing custom and proprietary frozen items, becoming well-known for its line of traditional, southern-style side dishes, which eventually gained national exposure on a popular television shopping channel. Now operating as part of a larger fine food enterprise, the company continues to expand while upholding the founding principles of quality and family-instilled values.
The Challenge
Monitoring temperatures is complex due to the dynamic nature of environmental conditions and the diverse equipment and storage methods employed in the facility. As food products move through various stages, they encounter a range of temperatures: cooled receiving areas, chilled processing rooms, and spaces where cooking or pasteurization steps might involve extreme heat. The equipment used throughout processing is equally varied, including industrial ovens, continuous cookers, heat exchangers, and various types of chillers and refrigeration units. The interplay of these varying conditions, equipment, and storage demands constant vigilance and sophisticated temperature monitoring strategies to ensure food safety and quality throughout the entire processing chain.
