Consistent refrigeration and monitoring of temperature-controlled products is imperative for both shippers and receivers. Temperature variance beyond acceptable levels is still the primary reason for receivers to reject shipments. Require your shippers to place temperature recording devices on all perishable loads. Our shock and water resistant In-Transit FlashLink Data Logger is packaged in a patented, 5” x 4” high visibility, yellow and blue utility case. A manual start button allows the user to easily activate the unit prior to shipment. A green LED confirms start-up and a red LED can be custom programmed to flash when an alarm condition occurs.

The In-Transit FlashLink Data Logger will record and archive the temperature data of your food products during transport from the supplier to the distribution center, to the retail store or restaurant. A patented Shadow Logging fail-safe feature guarantees data recording even if the operator fails to activate the unit.

FlashLink data can be downloaded into a PC, exported to a spreadsheet, downloaded directly to a handheld printer, or to a Web printer that will send encrypted, secure data to a Web server. You can take immediate action with a shipper if there is evidence of out-of-range temperature conditions. Data derived from the logger will help identify frequent temperature abuse among your suppliers, help analyze the effects of temperature during transport on product shelf life and can be used as evidence for supporting insurance claims. Our FlashLink In-Transit Receiver Program also allows you to utilize pre-programmed units, with temperature ranges set for the transport of specific categories of perishable commodities.

Consistency in transportation, handling, and storage of temperature sensitive products will minimize damage and costs. Ensuring product quality is easier with proper temperature test instruments and basic receiving guidelines. Refrigerated foods should be received at 41°F (5°C) or lower. This refers to the core temperature of foods, not the environment or surface temperatures. Use our FlashCheck Folding Probe Thermometer to check the core product temperature. The reduced tip probe provides a fast and accurate reading on the digital display.

Frozen foods should be accepted at 0°F (-18°C) or below. Check to make sure the food has not been thawed and re-frozen. Look for ice crystals or other evidence of melted products on the outside of the containers of products such as ice cream. To verify receiving temperatures of frozen foods open the box and place the FlashCheck Digital Pocket Probe between the food packages. If the temperature is acceptable close the box and record the data.

Even the quality of dry goods are affected by temperature abuse. The ideal temperature for dry foods is 50°F (10°C) for maximum shelf life. Use our Thermo Trace Non-Contact Infrared Thermometer to quickly spot-check the surface temperature of all food products as they arrive.