Frequently Asked Questions Q. Am I required to use a certain Internet browser? A. Yes, our clients are required to use Firefox 1.5 or above and/or Internet Explorer 6 or above. Q. What is the difference between School HACCP's Gold and Platinum services? A. Platinum is our premium service and utomates temperature monitoring whereas with the Gold service the kitchen staff is required to enter the temperatures into the system. Typically, Platinum saves a minimum of 8 work hours a week whereas Gold saves a minimum of 3 work hours a week. Q. How long does it take to create a HACCP Plan? A. Usually, it takes 30 minutes or less for each kitchen in your District. In addition, you can copy similar kitchens and simply adjust minor changes for each kitchen. Q. Can I print my HACCP Plan and my daily and weekly reports? A. Absolutely, all you have to do is click on print in the chosen section and your plan plus reports will print. Q. What is the price difference between the Platinum Service and the Gold Service? A. The Platinum service is $35.00 per month per kitchen while the Gold service is $20.00 per month per kitchen. It is key however to review a cost benefit analysis before choosing. When you look at the time savings the Platinum service is your best bet. Q. How many automated temperature sensors do I need? A. We generally suggest 4 sensors, two antennae, and one reciever ($999.00). However, it depends on how you would like to set up your temperature data collection. Schools have chosen to monitor each menu item with it’s own sensor or have chosen to use one sensor in a hold holding or cold holding unit that is holding multiple items that fall in the same temperature range. Q. Can I attach the same automated temperature sensor to multiple items? A. Yes, in the kitchen control panel, a sensor can be attached to multiple menu items. Q. How can I ensure that my staff places the proper temperature sensor in the correct menu item? A. In the kitchen control panel you can create easy to understand labels for each sensor, link the proper sensor with that label, label the sensor. Also, it is easy for a kitchen build and print a work production menu calendar that communicates to your staff which sensor needs to placed with each menu item. In addition, this schedule allows you to attach each piece of equipment to guide your staff on where to place each menu item as well. Q. How do the automated temperature sensors know when my staff is switching food in and out of hot or cold temperature wells? A. Each sensor is programmed so that dramatic shifts in temperature will be an aberration thus the system will automatically discount those dramatic shifts. Once the sensor is within a certain range then the system will be monitoring the sensor/menu item for potential problems to sned e-alerts and prompt corrective actions. Q. How long does a sensor last? A. Typically, sensors last three years. Q. If I need a new sensor how do I get one? A. Simply go to the School HACCP online store to order new sensors Q. How do I keep each sensor clean? A. This is easy, we recommend you place the sensor in a plastic baggy (sandwich bag or larger) and place in the food. If you choose to place the sensor directly in the food you can because the sensor is dishwasher compatable for cleaning. This way the sensor stays clean, monitors the temperature, and will definitely be visible to your staff and students. Q. How much does a sensor cost? A. $50.00.

Frequently Asked Questions

Q. Am I required to use a certain Internet browser?
A. Yes, our clients are required to use Firefox 1.5 or above and/or Internet Explorer 6 or above.

Q. What is the difference between School HACCP's Gold and Platinum services?
A. Platinum is our premium service and utomates temperature monitoring whereas with the Gold service the kitchen staff is required to enter the temperatures into the system. Typically, Platinum saves a minimum of 8 work hours a week whereas Gold saves a minimum of 3 work hours a week.

Q. How long does it take to create a HACCP Plan?
A. Usually, it takes 30 minutes or less for each kitchen in your District. In addition, you can copy similar kitchens and simply adjust minor changes for each kitchen.

Q. Can I print my HACCP Plan and my daily and weekly reports?
A. Absolutely, all you have to do is click on print in the chosen section and your plan plus reports will print.

Q. What is the price difference between the Platinum Service and the Gold Service?
A. The Platinum service is $35.00 per month per kitchen while the Gold service is $20.00 per month per kitchen. It is key however to review a cost benefit analysis before choosing. When you look at the time savings the Platinum service is your best bet.

Q. How many automated temperature sensors do I need?
A. We generally suggest 4 sensors, two antennae, and one reciever ($999.00). However, it depends on how you would like to set up your temperature data collection. Schools have chosen to monitor each menu item with it’s own sensor or have chosen to use one sensor in a hold holding or cold holding unit that is holding multiple items that fall in the same temperature range.

Q. Can I attach the same automated temperature sensor to multiple items?
A. Yes, in the kitchen control panel, a sensor can be attached to multiple menu items.

Q. How can I ensure that my staff places the proper temperature sensor in the correct menu item?
A. In the kitchen control panel you can create easy to understand labels for each sensor, link the proper sensor with that label, label the sensor. Also, it is easy for a kitchen build and print a work production menu calendar that communicates to your staff which sensor needs to placed with each menu item. In addition, this schedule allows you to attach each piece of equipment to guide your staff on where to place each menu item as well.

Q. How do the automated temperature sensors know when my staff is switching food in and out of hot or cold temperature wells?
A. Each sensor is programmed so that dramatic shifts in temperature will be an aberration thus the system will automatically discount those dramatic shifts. Once the sensor is within a certain range then the system will be monitoring the sensor/menu item for potential problems to sned e-alerts and prompt corrective actions.

Q. How long does a sensor last?
A. Typically, sensors last three years.

Q. If I need a new sensor how do I get one?
A. Simply go to the School HACCP online store to order new sensors

Q. How do I keep each sensor clean?
A. This is easy, we recommend you place the sensor in a plastic baggy (sandwich bag or larger) and place in the food. If you choose to place the sensor directly in the food you can because the sensor is dishwasher compatable for cleaning. This way the sensor stays clean, monitors the temperature, and will definitely be visible to your staff and students.

Q. How much does a sensor cost?
A. $50.00.