Refrigeration temperature monitoring is critical in food service. For food services at a hospital treating patients with compromised immune systems, the stakes can be especially high.
St. Luke’s Hospital is part of the largest health system in Kansas City. In this video Sven Ohlund, Director of Nutrition at St. Luke’s, talks to us about the temperature monitoring solution the hospital chose for its food services refrigerators. See why this solution was chosen and how it enabled the hospital’s nutrition department to “get rid of the paper and identify problems in real time” — and what that means for the hospital’s staff and high-risk patient population.