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Two hotel pans of stew cooling side by side, a shallow pan and a deeper pan, with a clipped digital thermometer reading 79°F on the deeper pan and a handwritten "OUT 2:15" time label, illustrating how pan depth affects cooling speed.

ArticleFood Safety & Compliance

Cooling Foods Safely: The Two-Stage Rule Most Teams Get Wrong

TransAct

Sep 4, 2026

Case StudyReal-Time Bonusing

The Hippodrome Casino

TransAct

Aug 5, 2026

Wide view of a large-scale commissary kitchen production line with staff prepping food and sealed totes staged for distribution.

ArticleFood Safety & Compliance

Commissary and Central Kitchen Food Safety at Scale

TransAct

Sep 3, 2026

Case StudyReal-Time Bonusing

Foxwoods Resort Casino

TransAct

Aug 5, 2026

ArticleWaste & Spoilage Reduction

Safe Hot-Holding Temperatures Without Overproduction

TransAct Technologies

Sep 1, 2026

A close-up view of a metal walk-in cooler door with a paper clipboard hanging from the handle and a small digital temperature display mounted on the adjacent wall.

ArticleFood Safety & Compliance

Temperature Logs That Survive an Audit: Paper vs. Digital

Dana Loof

Chief Marketing OfficerTransAct TechnologiesAug 31, 2026

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Standardizing daily tasks, workflows, and execution across shifts and locations.

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Standardizing prep and printing accurate labels across every item and location.

Food Program Management

Keeping menus, recipes, rollouts, and training consistent from headquarters to the line.

Food Safety & Compliance

Temperature logs, corrective actions, and audit-ready records that keep safety simple.

Waste & Spoilage Reduction

Cutting preventable waste through better prep visibility and control.

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Latest Publications

Title	Tags	Author	Date
Cooling Foods Safely: The Two-Stage Rule Most Teams Get Wrong	Food Safety & ComplianceBack-of-House Operations	TransAct	09/04/2026
Commissary and Central Kitchen Food Safety at Scale	Food Safety & ComplianceFood Program Management	TransAct	09/03/2026
Safe Hot-Holding Temperatures Without Overproduction	Waste & Spoilage ReductionFood Safety & Compliance	TransAct Technologies	09/01/2026
Temperature Logs That Survive an Audit: Paper vs. Digital	Food Safety & ComplianceBack-of-House Operations	Dana Loof	08/31/2026
FIFO vs FEFO Across Multiple Locations: Enforcing Rotation at Scale	Food Safety & ComplianceBack-of-House Operations	Dana Loof	08/27/2026
When a Supplier Recall Hits: A Food Recall Response Playbook for Multi-Unit Operators	Food Safety & ComplianceBack-of-House Operations	Dana Loof	08/26/2026
Sushi Rice HACCP: Acidification, pH, and Audit-Proof Labeling	Food Safety & ComplianceBack-of-House Operations	TransAct Technologies	08/24/2026
What Is a Critical Control Point?	Food Safety & ComplianceBack-of-House Operations	Dana Loof	08/21/2026
Point Solutions vs. Platform: What Tech Consolidation Means for your BOH	Back-of-House OperationsFood Program Management	Dana Loof	08/20/2026
Food Safety and Quality in C-Stores: Turning Standards Into Daily Execution	Back-of-House OperationsFood Safety & Compliance	TransAct Technologies	08/18/2026

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