CHECK HACCP

In principle, the HACCP-relevant data is captured in two different ways – via Mobile-°CHECK and Auto-°CHECK. With Mobile-°CHECK, the customer captures the data himself using a smartphone, QR code and core temperature sensor. Auto-°CHECK, on the other hand, uses installed sensors, which send data to the database at predefined intervals.

Mobile Check

Initially, the customer scans a QR code with the smartphone. The code states the customer’s location. It also states whether hygiene data or temperature data are being captured.

If hygiene data is concerned the customer can enter the status (e.g. cleaned) or store a photograph. The respective temperature data is captured by a core temperature sensor (Blue-Therm probe), which forwards the data to the smartphone via Bluetooth. The smartphone sends the collected information to the database. This principle is also called the SMS principle, short for Scanning – Measuring – Sending.

Auto Check

Auto-°CHECK uses temperature sensors, which are installed in a piece of equipment or a room. These sensors measure the temperature at defined intervals (e.g. every 15 minutes) and send the information to a router, which forwards it to a database. This way, irregularities within heating chains or refrigeration chains can be detected and corrected if required.