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Digital HACCP & Temperature Monitoring Market Leaders Kelsius Win Prestigious Technology Award At The Guaranteed Irish Business Awards

By Dave Simpson

Kelsius are an Irish based company that manufacture and provide Digital Food Safety solutions to the Hospitality Industry across Ireland and the UK. They recently won Technology award at the Guaranteed Irish Business Awards for their FoodCheck 2.0 Digital HACCP & Food Safety solution.

FoodCheck 2.0 by Kelsius is a wireless system that removes paper from Food Safety and HACCP procedures. Replacing manual temperature recording with an automated system can help alleviate some of the pressures the industry is currently facing with staff shortages due to Covid-19. FoodCheck 2.0 has saved many Kelsius customers in the food sector multiple hours per week by streamlining food safety processes.

The sustainable benefits of the system are not to be overlooked. Going paperless with a digital system not only reduces vast amounts of paper waste, the 24/7 monitoring of produce and storage areas also ensures that little to no stock is being lost or wasted – this is regulated through an alert system.

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Kelsius provide an optional alert system to help protect your stock and reduce waste. If storage areas deviate from optimal temperatures, key personnel are alerted immediately via text/phone and/or a visual alarm to send warnings of any sudden temperature changes.

To Find Out More

To find out more:

Visit: www.kelsius.com

Call: +353 (0)7491 62982

Email:

Sales: [email protected]

Sales: [email protected]

Statement By Culinary Director, Bujo

"FoodCheck 2.0 has completely eliminated paper from all food safety procedures. The sensors are installed in our kitchens and storage units where the temperatures are monitored and recorded digitally throughout the day so we no longer need to do this manually. All data is then visible to us via the online portal which is easily accessible for staff members and for audit trails. Choosing a paperless HACCP system has helped us in our commitments to keeping waste levels to a minimum."

- Gráinne O'Keefe, Culinary Director, BuJo

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