Operating with peace of mind: Reducing food waste with Temperature Sensors
Keep meat, dairy and produce in the heat for a few hours – and come back to spoiled food. For Marley Spoon, $200,000 to $300,000 in food inventory can be thrown out on an average production day if storage temperatures aren’t monitored. The risk of recalls, people becoming sick and customers leaving are the realities of sending out poor quality food for Marley Spoon.
Manual routine cold room checks by the quality team was the old way of monitoring and maintaining temperature levels.
Now, Marley Spoon recruits the help of SafetyCulture Sensors to automate the monitoring process. It’s cut down staff hours, brought a layer of peace-of-mind and food is ending up in dinner bowls – not bins.
Pinpointing the right time to respond: A simple way to track temperature changes
The smallest errors can cost the most. One weekend, a cold room door wasn’t closed properly in the Marley Spoon production facility. Temperatures started rising and the SafetyCulture Sensors triggered an alert. The team sent someone immediately to the facility to close the door. If the problem had been discovered on Monday – it would’ve been too late and the food inventory would be spoiled.
Keeping food fresh and safe
Marley Spoon is committed to delivering fresh ingredients to their customers within just two days of receiving it from farmers and suppliers. But, there are hundreds of areas of risk and failure during the food safety and quality assurance operation. Food contamination, spoiled food and compliance breaches can occur in any given week.
Running into these kinds of mistakes means that Marley Spoon risks not being compliant, wasting food and losing customers.