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Danger Zone for Food: Common Errors That Lead to Health Violations
March 12, 2026
This guide covers the most common danger-zone mistakes that trigger violations and the simple controls that prevent them. What is the food temperature “danger zone”? The danger zone is the temperature range where pathogens grow fastest: 41°F to 135°F (5°C to 57°C). When food sits in this range too long, bacteria can multiply to unsafe...Read More »
Wireless Temperature Monitoring Systems vs Manual Logging Compared
February 15, 2026
This comparison breaks down where each method fits, what each one risks, and how teams usually decide. What is manual temperature logging, and why do some teams still use it? Manual logging is when staff read a thermometer (or display) and write temperatures on paper or enter them into a spreadsheet. They still use it...Read More »