The Pharmacy Department at St. Vincents University Hospital conducted an internal research study to examine the impact and benefits of having Kelsius temperature monitoring systems in place. They subsequently released the information to Kelsius and you can view here.
Please click here to download the case study.
“Prior to installing FoodCheck we were a little apprehensive as food safety is such an important part of our business here at The Marker.
Kelsius came and completed a site survey and explained how FoodCheck could be adapted to our exact requirements. This gave us great confidence we were making the correct decision. HACCP has become much more manageable and less time consuming.
We get daily reports and weekly audits which ensures we are always on top of our HACCP requirements. All units are monitored 24/7 and chefs have more time to concentrate on what they are best at – cooking.
I am delighted that we overcame our original apprehension and FoodCheck has proven its value to us many times over. I couldn’t recommend this system highly enough.”
Gareth Mullins, Executive Chef, The Marker Hotel
