Sentry9000 BRYAN, TEXAS
Vendor member since: October 2009

302 N. Bryan Ave Bryan, Texas P: 800-519-7567 F: 979-314-1276
Erin Fernandez: erinfernandez@sentry9000.com
http://www.sentry9000.com

Category:	Food Safety
Features:	Taking the necessary steps to eliminate ALL paperwork associated with HAACP and Food Safety in the kitchen . Sentry9000 not only provides the means to do away with all the paperwork, but also provides a kitchen management tool. Nowhere is this more evident than on the home page for each school where Incidents, Reports, Corrective Actions, Freezer and Cooler Temperatures and Food History are all available at a glance. One of the greatest features of the Sentry9000 system is the Reporting capabilities. Once the data has been collected it can be organized into concise, informative reports. Sentry9000 is a Food Safety company with a suite of products to enhance your Food Safety Program that is based on the HACCP program. These include: Temperature monitoring of coolers and freezers – Sentry9000 installs wireless sensors that monitor the temperature and provide
About:	Sentry9000 is the complete automated wireless HACCP Documentation, Kitchen and Food Safety Management System. Based on Standard Operating Procedures required by the USDA and The National Food Service Management Institute Guidelines, Sentry9000 has put all of the necessary food safety forms into a handheld computer that records real-time data and wirelessly transmits critical information to a customized website for each school in a district for easy viewing and for monitoring. It is Internet based so it also can be viewed from an offsite location. Not only does Sentry9000 record data but it will analyze the information collected and alert management when out of limit conditions occur. Maintaining safe food temperatures is critical in preserving Food Safety. If a temperature collected is out of the designated safe temperature zone a Corrective Action will be automatically created requiring the problem to be fixed to allow the program to move forward. Digital data collection changes the work dynamic because the data is Real-Time. It records WHO takes temperatures, WHEN temperatures are taken, and WHAT menu items temperatures are taken. Accountability creates a more responsible kitchen staff. There is much improved data accuracy because temperatures are sent directly from a wireless Bluetooth temperature probe to the handheld computer without transcription error, time recording errors, forgetting and the other human errors that occur. Everything is time and date stamped with a digital signature of the person inputting the data when they take the data.