Protect Your Inventory
Jolt helps keep ingredients fresh by protecting your inventory with probes or sensors that notify you when temperatures fall out of range.
Digital Food Safety
Jolt helps restaurant owners serve hot, fresh food with automated temperature monitoring, food & date labeling, and quick temperature logs.
AUTOMATE TEMPERATURE MONITORING
Improve Performance and Compliance
Jolt helps food & beverage operations serve hot, fresh food through quick temperature logs, automated temperature monitoring, and easy food labeling.
Real Time Alerts and Notifications
The sooner you know about an unexpected change in temperature in your restaurant’s freezer or coolers, the sooner you can correct the issue and save significant money. With real time alerts, you will be notified when the temperature goes above or below the acceptable range. This allows you to remedy the situation before any spoilage, thawing, or other loss of inventory can take place. Emergencies such as power outages, equipment malfunctions, and tampering can all just as easily occur during closing hours as they can while your business is open. In the event that something does happen while your location is closed, you will not need to wait until it is too late, and staff arrives to open the restaurant, to be alerted to the problem. You and those you select, will receive a notification immediately on your mobile device.
Never Lose Logged Data Again
When the health department inspector asks to see your temperature logs, it will behoove you to be able to present them with the required data in an easy to read, well organized format. Jolt’s digital data storage enables you to easily access the requested logs without having to search through a ratty old paper notebook or checklist. Another advantage is that your records will not be lost, or simply misplaced in a physical log book. Digital record keeping is also safe from tampering by inept or malicious parties. It also gives you a picture of the trends in your refrigeration equipment, which allows you to quickly see if your equipment is in need of maintenance, such as a slow increase in temperature over time, resulting from a small leak in refrigerant gas. These issues are usually much easier, and cheaper to fix if you catch them early before catastrophic failure. Your data can be automatically archived to give you an accurate long term picture of your measurements over time. In addition to temperature logs, Jolt helps with other records, such as photo proof built directly into our digital forms, that sanitization levels were always correct throughout the period. You can also demonstrate that all other practices such as hand washing audits, manager walkthroughs, etc. were carried out correctly.
Fast & Accurate Food Labeling
With Jolt labeling, you’re always compliant, prepared and fast. Jolt labeling helps you consistently deliver fresh food by auto-calculating labels for 100% accuracy.
3x faster food & date labeling
Automatically calculated for 100% accuracy
Name, date, and timestamp for each label
Intuitive touch-to-print system
Pass inspections with ease
Meet and Exceed Mandated Food Safety Standard
Protect your inventory and your customers while you save time on all your food safety checks and temperature logs.
Complete food safety checks faster
Instantly record temperature logs
Increase employee efficiency
Stay compliant without sacrificing speed
Flexibility to edit lists yourself
When you take the time and effort to ensure that your establishment adheres to the highest standards of food safety, you will quickly gain a reputation for being a trustworthy business and the health department will treat you as such.
You will save a lot of money and labor resources when you don’t need to waste inventory because of incorrect storage procedures, and your management and staff will take pride in being part of a business that values quality and the safety of their customers.
Next time you have a health department inspection, wouldn’t it be nice to be overwhelmed with kudos and praise for your practices, rather than with lists of changes that need to be made before the reinspection deadline? Stop worrying about the potential of having to pay fines, deal with closures, and protect your business from liability surrounding foodborne illness complaints.
By following industry best practices, automated temperature monitoring, and immaculate record keeping, you protect yourself, your company, your staff, and your customers and offer the highest quality product and experience.
“Steritech came in and audited us for our food safety. They couldn’t believe how everything had a label on it, and were impressed with Jolt’s digital food safety solution.”
Better Personnel Management
With Jolt Lists, your entire team naturally does the right thing, at the right time, in the right way.
Empower your employees to know exactly what is expected of them throughout the day, and when certain tasks need to be completed. Naturally, you want your kitchen, public areas, washrooms, and other facilities to be kept to a high standard of order and cleanliness. This is best accomplished by having a well-defined and easy-to-follow system of task scheduling and delegation.
Jolt’s list software makes it easy for employees and management alike to monitor which tasks have been completed and which still need to be done. Notify management about specific tasks by email, text message, or push notification if something is overdue or hasn’t been completed properly. Jolt lists enhance your employees’ personal accountability and help them get into a routine of completing daily tasks and chores in a consistent and standardized way.
You can also easily show health inspectors food temperature logs, which are always at your, and your employees’, fingertips.
Jolt Information Library
Show the health inspector all your current certifications, operating license, food safety procedures manuals, and more from one convenient platform. SImplify and streamline the onboarding and training of new employees with all the training materials compiled in the Jolt Library. Current employees will appreciate knowing where everything is too without having to go searching for various notebooks, manuals, or clipboards if they have a question about a specific procedure or best practice.
As administrator of the information library, you can make sure that each employee has access to all the documents, training resources, and manuals they need. This includes user manuals for kitchen equipment, recipes, cleaning procedures, and much more. Another excellent feature of Jolt’s digital information hub is that you will be able to update certifications, procedures, and employee data without the expense and hassle of printing off and compiling a new paper manual every time there is a change that needs to be made. Additionally, with nothing to ship to your various locations, you will save valuable resources by simply publishing all of your new information or changes to all locations with the click of a button.
The most well-written memo in the world does no one any good if it is not read and understood by its intended audience. With Jolt, everyone receives your important announcements.
Jolt Communication Manager
The Jolt Communications Manager is a unique system for ensuring that important messages are received by the managers or staff for whom they are intended. You will be able to keep track of who has read the message, as well as send email or text message blasts for mass distribution of critical information. Keep all employees appraised of updated policies, current and ongoing promotions, and changes in opening hours, and decisions regarding scheduling, benefits, or emergency store closures.
Another exciting feature of the Communication Manager is that you have the option of attaching comprehension quizzes with announcements. The purpose of these quizzes is to verify that the people are actually reading and understanding the pertinent information in the material. You can then track how many people have read the announcement, taken the quiz, and how many attempts it took to pass the quiz. This could easily become another way for your business to recognize staff who put in effort; by rewarding employees who promptly read notifications and complete the attached quizzes.
Protect Your Inventory and Equipment
Streamline the label-making process by reducing the time it takes to make labels and eliminating errors.
Jolt Labeling System
One of the best ways to immediately give a good impression of your establishment’s food safety practices and organizational skills is to have everything properly labeled when the health inspector walks in. This really starts your inspection on the correct path.
Jolt’s labeling software and print stations were designed to make it easy for your business to fulfill the health department’s requirement that stored food be clearly labeled with the proper information.
With printed labels, any chance of illegible or confusing handwriting on labels is eliminated completely. Your food labels will always be clearly and accurately labeled in a consistent format. Labels can be customized to include any information you would like. You also don’t have to worry about the liability that results from employees later admitting during an audit, to making up the expiration dates, since Jolt automatically calculates the appropriate expiration dates for them.
On top of the required name, preparation date, and expiration date, some businesses like to include the name of the person who prepared it or common allergen information, for example, if it contains nuts or shellfish. You also won’t need to waste time waiting for the labels to print either – Jolt’s printing stations fire out your labels at the speed of six per second.
With Jolt’s temperature probes, easily take and record food temperature in just seconds.
Jolt Temperature Probes
Temperature probes are an essential piece of everyday use equipment for any business that serves food. The temperature of foods needs to be checked frequently to see that they are within safe ranges and that bacteria is not allowed to grow. Jolt carries a full range of temperature probes designed for frozen, fresh, or hot foods, and liquids as well. As part of your health inspection, your inspector will very likely want to check that your probes are calibrated correctly and in good working order. That’s why it’s important for your business to invest in high quality probes so that you are getting correct temperature readings and keeping your customers safe. Their user friendly design makes them simple to use with only minimal training required. Our probes are directly integrated into Jolt, and eliminate human error and misreading when it comes to reading the temperature. Additionally, our DishTemp Blue automatically records the highest temperature in the dishwasher, and ensures that dishes are properly sanitized.
Discover a remote monitoring solution that protects inventory with alerts when temperatures fall outside of a defined range.
Jolt offers remote, wireless temperature measurement systems for your coolers, hot stations, and walk-in freezers. You will receive a notification as soon as the temperature moves out of the acceptable range. That means that you’ll never again need to throw out an entire cooler, line station, or freezer full of product due to an unexpected change in temperature. These changes can be due to power failures, natural disasters, misuse such as doors left open, malfunctioning equipment in need of repair or maintenance such as low gas levels or broken seals, or even malicious tampering from disgruntled employees.
Jolt offers a range of industry leading sensors that will last much longer, retain their accuracy, and stand up to wear and tear much better than other leading brands. These sensor also install in your existing equipment in a matter of minutes. Temperatures are recorded and stored automatically, so there is absolutely no need to worry about the unnecessary liability that is created by an employee forgetting to record a temperature, or simply writing a temperature value in a paper log without actually checking.
Jolt Digital Food Safety Features.
All in one place.
- Real-Time Alerts and Notifications
- High-Level and Store-Level Reports
- Pre-built Food Safety Checklists
- Pre-built Monthly/Quarterly Checks
- Included Pre-Shift Checklist
- Automated Corrective Actions
- Employee Time Clock & Scheduling
- Employee Quizzes & Training
- 24/7 Remote Temperature Sensor Monitoring
- On-the-spot Employee Training
- Daily Food Safety Checklists
- HACCP Checklists
- Customizable Inspection Forms
- Digital Temperature Logs
- Repeatable Temperature Logging
- Time-Based Temperature Logs
- Instant Temperature Bluetooth Probe Sync
- Customizable Name & Date Labels
- Inkless Zebra Printer Labeling
- Automated Temperature Sensors
- Automated Temperature Notifications
- Temperature & Humidity Measurement
See What Our Customers Have To Say:
Breeze Through Health Inspections
Health inspections do not need to be a source of stress and anxiety to your management and staff. With the right tools, equipment, and training systems in place, you can welcome the health inspectors with full confidence and pride in your operation.
Although the specific requirements of a health inspection vary from state to state, and sometimes even from city to city, most health departments follow the guidelines laid out by the Food Safety and Inspection Service (FSIS) of the USDA. It’s a good idea to check with your local health department before making any systematic changes in your business, but the following criteria are described below to give a general idea of what the health inspectors are looking for when they visit your establishment. Whether your health inspection is a routine semiannual one, or is a required visit as the result of a customer complaint, you can pass with flying colors by following industry best practices.
- Handwashing: Employees should wash their hands after handling raw food, touching their face, blowing their nose, using the restroom, handling money, or cleaning, and always before handling food. The proper handwashing technique is to wet the hands with hot (110-120 degrees fahrenheit) running water, apply soap, scrub for 20 seconds or more, rinse the hands, and dry with a clean towel or disposable paper towel.
- Temperature Control: Since bacteria grows most readily between the temperatures of 40 degrees and 140 degrees Fahrenheit, this range is considered the “food safety danger zone.” Foods should be stored above or below this food safety danger zone for safety. Frozen foods should be kept below 0 degrees Fahrenheit to. Hot foods must be cooled within two hours if they are going into the refrigerator. Meat must be cooked to a safe internal temperature depending on the type of meat you are cooking. All sensors, thermometers, and probes are calibrated and give accurate readings. You must maintain a temperature log of all recorded temperatures your operation. Typically, these logs must be retained and immediately available to inspectors for a minimum of 3 years, but as always, check with your health department for your specific requirements.
- Food Safety Knowledge of Management and Staff: The health inspector will likely ask questions of a randomly selected employee and/or manager. They’ll want to know if your staff has been educated about safe food handling procedures, so it’s important that all of your team members have access to this information and learn it as part of their training. To ensure that this training is done correctly, ensure that all of your staff obtains a “Food Handler’s permit” from you local health department. Additionally, consider having your management complete the National Restaurant Association’s ServSafe certification program to ensure that all the current best practices are available in your location.
- Dish Washing: The inspector will check that all dishes are being cleaned and sterilized either by hand or with a dishwasher. If by hand, the 3 sink method should be used, in which dishes are first washed in soapy water, then rinsed, then dipped in a sterilization solution. When washing dishes the chemical sanitizer levels need to be in the correct concentration. This is verified by using chemical test strips that are matched appropriately for the type of sanitizer you are using (bleached based or quaternary based). In all cases you will want to show photo/sensor evidence that the proper sanitization levels (ppm) or water temperature were maintained during the sanitization process,
- Labeling: Stored foods should be kept in sanitary containers with lids, and these containers need to be properly labeled. At minimum, labels need to include the following information: the name of the food (for example, lobster bisque or blueberries), the date it was prepared, and the use by date. Additional information that helps ensure proper accountability is the name of the person preparing the food. Employees should be diligent in throwing out or composting food that is past the use by date. If inspectors see expired food in your cooler or line stations, they will certainly be taking action.
- Cleanliness: All surfaces and utensils should be cleaned and sanitized before being used to prepare food. There should not be any cross contamination, meaning utensils and containers used with one type of food should not be used for another type of food without being washed first. The walls, ceilings, and floors need to be visibly clean and free of grease or mold. While ceiling tiles in dining rooms can typically be normal acoustic tiles, the ceiling tiles above kitchen & food prep areas must be washable tiles. It should go without saying that the inspector should not see any visible dirt, pests, or animals in the kitchen.
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