The Restaurant industry encounters some of the same HACCP regulations as distributors encounter for the stored food.  The many applications for stored foods in restaurants are temperature and humidity.

Temperature of food stored in the freezer should be below -40 degrees.  Many restaurants have additional refrigerators that are used to store food that will be cooked for that particular day and they may have an additional refrigerator for the storage food that many need if supplies run low.  Temperature for theses food may vary.

Humidity is very important in conjunction with the temperature.  Humidity can cause bacteria to grow rapidly. 

The monitoring of refrigerants and disinfectants such fluorocarbons and ammonia can be important as well.  Refrigerant gases sometimes leak into the stored food.  These leaks may sometime go unnoticed.  They are mostly recognized during the tasting of the foods.  Refrigerants can cause the food’s taste to be intolerable and unsafe for humans to consume.

The R-Net, which we call Cookout for restaurants, system can incorporate the use of a meat probe to monitor and record the temperature of the food being cooked.  Managers would be able to check reading to ensure that the food was cooked properly to kill off any contaminate that may be in the food.