1 / 15

The Basics

The Basics. By the Numbers: 2000+ Food Items 6000+ Logged Events 250 Users by Name Security PINs if desired 17 Logged Parameters Key Features: Customizable Temp-Taking Programs Custom Corrective Actions Audio/Visual Alarm Indicators Fast Scrolling through Lists Filter Data Review

mimis
Download Presentation

The Basics

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. The Basics • By the Numbers: • 2000+ Food Items • 6000+ Logged Events • 250 Users by Name • Security PINs if desired • 17 Logged Parameters • Key Features: • Customizable Temp-Taking Programs • Custom Corrective Actions • Audio/Visual Alarm Indicators • Fast Scrolling through Lists • Filter Data Review • Color Coded Report • Checklists Integrated Probe Storage Easy to Read LCD Display Bright LED Indicator Light Simple 4 Arrow Navigation with Enter Key (Circle)

  2. The Basics In Range Out of Range

  3. Taking Temps Select Name or Title Select “Take Temps”

  4. Select “Take Temps” • Select “Hot Food” • Choose from List, e.g. “Meatballs” • Insert Probe • Touch the “circle” to take temp • In range? Choose Next Item

  5. Out of Range? • Custom Corrective Actions • Re-measure • Undo • Quick Heat • Quick Chill • Dispose • Maintenance

  6. Using the Sanitizing Tube • Sanitizing Tube: • Attaches to the Side of the Unit • Easily Removed for Cleaning • Squeegee built into Cap • Alternate Use: Additional Tubes may be purchased for use as “temping stations” for freezers, walk-ins or reach-ins • Tip: Clean the probe prior to storing it in the storage compartment

  7. Custom Checklists • Create Checklists under “Take Temps” Groups • Opening • Closing • HACCP • Safety • Maintenance • And more… • “Yes or No” Questions • Integrated with Overall Report • Alarms to Notify for Completion • Minimize Paperwork

  8. Using the Software

  9. Download Your Temps • Open the Temp-Taker 3 Software • Plug in the USB Cable to the Handheld • Wait for it to notify you that the download is complete • Unplug the handheld • Simple, Easy and Effective

  10. Easy-to-Read Report

  11. Dynamic Reporting Save, Print, Export and Email Sort by Day, Week, Month Sort Columns

  12. Batteries and Probes • Batteries • Handheld uses 2 or 4 “AA” Batteries • 4 Batteries means longer life • Do not mix old and new batteries. Also, do not mix rechargeable batteries with non-rechargeable. • Changing the Batteries: Remove the probe before removing the back cover! • Probes • Standard K-type Thermocouple • Internal Connection Protects Probe Wiring • Easily Replaced by Removing Back Cover and Taking Out one Screw

  13. ITDFoodSafety.com Technical Support 321.676.3194

  14. Contact Information ITD Food Safety 4680 Lipscomb Street NE, Suite 1 Palm Bay, FL 32905 www.ITDFoodSafety.com 321.676.3194

More Related