Golden State Foods Chooses Par Technology Subsidiary’s Monitoring, Tracking System
Published:03-February-2010
By Staff Reporter
Golden State Foods (GSF), a processor and distributor of liquid products, meat products, bakery products, has selected Par Logistics Management Systems (Par LMS), a subsidiary of PAR Technology, to provide its cold chain management system to GSF’s food distribution network.
Par LMS claims that its offering provides real-time monitoring of food product temperature on a continual basis during the transit cycle. The monitoring will also provide immediate alerts to truck operators and shipping managers to any variances in the food products during transit.
The company claims that this capability gives it an instant visibility into all product temperatures throughout its distribution network and routes and sets the standard for cold chain temperature monitoring and control in the food distribution industry.
Bill Pocilujko, manager of Golden State Foods, said: “With today’s selection of Par’s monitoring and tracking solution, Golden State Foods has taken pro-active food safety standards to the next level. Our operations are now reorganizing around real-time management and tracking of food products and their constant temperatures during the cold chain delivery system.
“The Par LMS solution is far and above the best cold chain management system for our business. Golden State Foods believes that managing actual product temperatures during transit in real time is revolutionary to the industry and a best of breed practice for the future.”
John Sammon III, president of Par LMS, said: “Par has invested heavily in the creation and development of this ground breaking solution and we are particularly pleased by the quick adoption from Golden State Foods who immediately recognized it as an important technological advancement in the area of food safety.
“We believe that food safety, real time communications, and pro active logistics are now fundamental to the future of the cold chain industry. The ability for stakeholders to know, respond, and react, to food temperature issues immediately is now business critical on so many levels.”
