In many shellfish-producing states, May 1 marks the beginning of Vibrio season. For those who don’t know, Vibrio is the most common food-borne illness caused by raw oyster (and other foods). The key management strategy: Keep it cold.
Vibrio rules are some of the most dynamic pieces of shellfish regulation, as environmental conditions change continuously and our collective understanding of the risks and effective treatments evolves along with them.
This is a good time to revisit one of the most useful features we've built into both our Harvester Tagging and Distributor apps, RETEMPING. On the log screen, you can tap into any lot and hit the "Temp" button:
Add a temperature and confirm the date and time, both of which are pre-filled:
You can also attach an employee to this record for accountability and HACCP compliance, so make sure you have employees loaded into your Settings. Hit Done in the upper right and this temperature record is saved. It will now show up in the app (by re-opening the Temp page) and in your Harvest or HACCP Log when you export.
Of course, this is in addition to fields for Harvest, Cooling, and Receiving temperatures on the main tagging screen, which satisfy most temperature recording requirements.
If you have any questions or feel that this capability doesn't completely satisfy your particular requirement, please let us know.