All products
Back of House

Food Safety

HACCP compliance without the clipboards. Wireless sensors monitor every cold unit 24/7 and alert before a temperature excursion becomes a loss — or a health code violation.

coming-soon
FOOD SAFETY · ALL UNITS ● 6/7 in range
Walk-in 1 37°F 34–40 ● ok
Walk-in 2 36°F 34–40 ● ok
Reach-in (line) 41°F 34–40 ● warn
Freezer A −2°F −10–10 ● ok
Wine cellar 55°F 53–58 ● ok
Bar reach-in 38°F 34–40 ● ok
⚠ Reach-in (line) drifted to 41°F at 8:47 PM · alert sent to GM
SAMPLE RATE
60s
continuous
ALERT LATENCY
< 30s
excursion to phone
BATTERY LIFE
5 yrs
no maintenance
Chef checking walk-in cooler temperature
The problem

A walk-in compressor fails on Saturday at 2am. You find out Monday morning.

Manual temp logs are checked twice a day and forged the rest of the time. Excursions go unnoticed. Inventory walks out the door. Inspectors notice the gaps.

How Mise solves it

Every cold unit, monitored every minute, alerting the manager on call.

Wireless sensors stick to any unit. They sample every minute, report to the cloud, and text the manager the moment something drifts. HACCP logs generate themselves.

Chef pulling product from a monitored walk-in
01
Wireless temp sensors
Attach sensors to any refrigerator, walk-in, or freezer. No wiring, no installation downtime.
02
24/7 monitoring and alerts
Alerts go to the manager on duty the moment a unit drifts out of safe range — not at the next clipboard check.
03
HACCP log automation
Logs generate automatically from sensor data. Inspection-ready in seconds.
04
Task checklists
Daily food safety tasks assigned to the right person, with completion timestamped and stored.
In active development

Food Safety is coming soon.

We're building this one in close partnership with real operators. Pricing will be published when we open it up. In the meantime, if you want early access or want to help shape how it works — write to us.

Get early access →
questions, answered

The things operators ask first.

What can you actually monitor? +
Anything with a temperature spec — walk-ins, reach-ins, freezers, prep tables, hot-holding wells, even dishwasher final-rinse temps. Sensors are unit-agnostic and most kitchens have one on every cold unit and the line.
How does installation work? +
Sensors mount inside the unit with a magnetic plate or industrial adhesive. No drilling, no wiring, no downtime. Fifteen minutes per unit during a quiet shift, and you're live.
What happens during a WiFi or power outage? +
Sensors store readings locally for up to 14 days and back-fill the cloud the moment connection returns. You don't lose history, and inspectors won't see a gap. The sensors run on internal batteries — a building outage doesn't stop them.
Who actually gets the alert? +
Configurable per unit. By default, the manager on duty is paged within 30 seconds; if it's not acknowledged within a window you set, it escalates to the GM and chef. Quiet hours are respected for non-excursion notices, but a real excursion always cuts through.
Multi-location? +
One dashboard across every unit at every site. Alerts route to the manager on duty at the affected location, not to a corporate ops desk that can't do anything about it.
Inspector reports? +
PDF logs generated on demand for the last 90 days, with full minute-by-minute history. Most operators print the last 30 days for the visit and the inspector moves on.
Hardware cost? +
Sensors are included with onboarding for design partners. Production pricing TBD — write to us for a current quote.
make it yours

Want to tweak Food Safety to be perfect?

What we built here is the base platform — but we can customize it for you with Mise Agency. Bespoke features, custom integrations, anything it doesn't do out of the box. Tell us what it needs to do to work perfectly for you, and we'll extend those features, just for you.