Fundamental to successful food and beverage and hospitality operations is the ability to ensure food safety. Improper food handling puts both employees and guests at risk of potentially serious food borne illness and disease. Poor food handling protocols can also increase liability and undermine the bottom line. Over the years — and, in many cases, still today — the norm for food safety procedures has been a system based on the use of paper logs. Logs are manually filled out by employees and consolidated at the end of the day or later. In an industry where safety is both paramount and easily compromised, these delays can lead to significant problems, potentially including outbreaks of serious illnesses such as salmonella and E-coli.