Back in 2001 a chance meeting with a microbiologist got us thinking about the concept of an automated temperature monitoring system. The legislation that was driving food safety standards was putting greater demands on food storage for companies in the catering and hospitality businesses – there was definitely a need for this.

In February 2003 RAG launched their innovative and effective automated solutions to industries requiring temperature monitoring. This was further enhanced in the run up to 1st January 2006, when the full competencies of Hazard Analysis Critical Control Point (HACCP) were introduced as the guidelines for Food Safety Legislation.

More informations : www.ragcomms.com