We have been using Prep Pal 3™, and Temp Taker™ for just a few months. Already see huge benefits in our tracking of temps and out of date items. As we mature in the use it will become more and more effective. I highly recommend the product.
Temp-Taker 3 is the answer to automating any food service temperature plan. The intelligent handheld delivers lightning fast temperatures and uniquely customizable
options for recording, displaying and correcting temperatures and checklists.
The handheld device offers Corrective Options when the measured temperature of an item is Out of Range (i.e. outside the expected safe zone).
These options are defined in the Corrective Options tab (shown in the figure below).
Common default options are already provided. New options can be added and revisions made at
Create Custom Checklists - Yes/No & Surveys
The Temp-Taker 3 handheld can be set up to answer yes/no questions. Some common HACCP questions are already
provided (see figure below). New questions can be added and revisions made at any time. Note
that questions must be assigned to one or more ‘Checklists’. Each Checklist is essentially a group (or list) of questions.
Take Temps - In-Range
The Temp-Taker 3 uses a proprietary temperature-stability detection algorithm
to determine when the temperature of the probe’s tip has sufficiently stabilized before producing the temperature reading. This contributes
toward generating fast/accurate Temps.
The figure below shows how to take In-Range Temps. If the measured temperature is within the established safe zone, an In-Range event is generated
and the event details are saved into non-volatile memory (i.e. memory that requires no battery power to preserve data). At this point the device
is ready to Temp another item.
Take Temps - Out-of-Range
Appropriate Corrective Options are provided according to the product
being measured and the circumstances in which the product was measured (e.g. if it’s an initial Temp or if the Temp was taken after corrective
action had been performed).
The figure below shows what happens when a Temp is Out of Range. Here the QUICK CHILL option was selected. This initiated a 30-minute Corrective
Session (customizable in Corrective Options tab) in which the user must follow through on the corrective action and then re-take the product’s
Temp under the Main Menu icon ‘Corrective
Enter appropriate page title/subtitle fields and select the default page layout in the Settings>Printing tab (see figure below).
To help you find the data you need quickly, Temp-Taker provides Day, Week, Month, and Custom view-scope options (see figure below).
It also has a data filter and a text search feature on the bottom left corner of the print preview window.
The default fiscal week setting is Sunday through Saturday. If your fiscal week is different, make sure to change it in the Settings>View tab.
The week scope is governed by this setting.
The Temp Cloud Remote Monitoring HACCP Solution is the simplest remote monitoring solution on the market. Now
you can wirelessly sense, collect, record and alert critical data points related to your business, including temperature and humidity,
24/7. Find out more here >>
Temp-Taker 3 PC Software and Device Firmware Updates
ITD Food Safety is committed to providing the best paperless HACCP solution in the industry. It has worked tirelessly to enhance the PC software
and device firmware for its 3rd generation Temp-Taker product since it was first released back in April 11, 2013. The latest version is available
for all Temp-Taker 3 users to download free of charge.
The PC software also includes the latest device firmware code available at the time of release. So updating your PC software will automatically provide you with the latest firmware code for your handheld devices. No separate utility or download is required. For more information, see the following document:
If you’re running version 3.5 or later, the PC software application automatically checks for updates via the Internet every time the
app is started. However, if you’re running a version prior to 3.5, then you’ll need to manually download and install the latest
update available (see link below). This update will work for all editions of the Temp-Taker software (General Edition, Subway Edition,
and SFTP Edition).
Highlights of recent features and enhancements (since Dec 2014):
New ‘Report Templates’ feature
allow the saving of up to 20 customized report templates
New ‘Auto-Report’ feature
provides the following options:
Generate PDF reports
immediately after every data upload from device
Generate PDF reports
every day; time of day can be set by user
Generate PDF reports
every fiscal week; week day and time can be set by user
Generate PDF reports
every month; day-of-month and time can be set by user
reports (described earlier) can be based on multiple Report Templates
reports may be set to auto-emailand/orauto-save to a network folder; This also applies to cloud-storage folders (e.g. Google
Drive, Dropbox, and OneDrive) installed on a local machine or in a network location
New Auto-Update Settings
feature allows organizations with multiple locations to remotely update the Temp-Taker settings in all their locations
Custom answers may
now be entered for each checklist question; Up to 10 different answers may be entered for each question
New Cooling feature automates tracking of the cooling process for hot & room-temperature food items following HAACP guidelines; provides reminder alarms
and corrective option features
New Cooking feature adds the 5th HACCP process to the Temp-Taker lineup. See the following descriptive table of all 5 processes:
Standard probe used in Temp-Taker® 3 handheld unit; Fast-response, NIST traceable, K-Type thermocouple penetration probe with male mini connector; 4" x
0.125" (102mm x 3.2mm) diameter shaft reducing to 0.059" (1.5mm) near the tip; SS 304/316 sheath; Coil cord 6.5" (156mm) long in relaxed position,
stretches up to 4' (1.2m); PVC jacket diameter 0.15" (3.8mm); Delrin handle 1¾" (44.5mm) long, SS spring strain relief; Probe tip temperature
range -58°F to 572°F (-50°C to 300°C)
Immersion K-Type thermocouple probe with male mini connector; 6" x 0.11" (152mm x 2.8mm) diameter shaft; Non-coiled cord 40" (1m) long with 0.15" (3.8mm)
diameter PVC jacket; Handle length 5.25" (133mm); Handle diameter 0.6" (15mm); Probe tip temperature range -58°F to 752°F (-50°C to 400°C);
Probe is suitable for measuring the temperature of liquids using the Spot-Check Temps mode of Temp-Taker® 3 handheld unit.
An ITD Food Safety technical specialist configures the Temp-Taker® 3 software application to exactly fit the needs of your organization and generates a Windows
custom software installer; Customer just needs to run the installer and the application installs with all settings customized
$250.00 & up
Call for custom pricing
Facilitates probe sanitation between food temperature measurements; Plastic tube 5¼" (133mm) long with ⅝" (16mm) diameter; Screw cap
has 0.18" (4.6mm)
hole and integrated rubber washer that acts as a squeegee when a penetration probe is pulled out of the tube filled with sanitizing liquid; Integrated clip and
reinforcing rubber band allow the sanitizing tube to be clipped onto the side of a Temp-Taker® 3 handheld unit during use.
NOTE: The sanitizing-tube clip holder feature of the Temp-Taker® handheld unit is designed to retain the tube in place even during
the application of a moderate pulling force; Twisting the tube slightly while pulling it out allows the clip to be removed.
TIP: Always wipe the probe shaft before inserting it into the sanitizing tube; Clean the inside of the tube at the end of each shift
and fill it with an approved sanitizing solution at the beginning of each shift.