Product Security Helps Foodservice Businesses Handle Cost ControlPosted in Green Posted in Recommended Reading by mmathews on 06/16 at 09:18 PM Cost control is an essential part of the foodservice business and refrigerated or frozen product is a high-cost area for loss. A door carelessly opened or left unlocked in an area away from employee scrutiny can leak profits. Lock hasps are a simple method for securing walk-in cooler and freezer contents. While the main advantage is avoiding product loss, the secondary advantage of access control ensures that product is not exposed to undue harm from exposure to heat or other damaging conditions by unauthorized entrances. Using a cylinder lock in the latch is a substitute for using a hasp. Cylinder locks require more care with key security because the lock cannot be changed immediately. Lost or misplaced keys can require expensive replacement of the cylinder on an irregular basis. Physical Mounting Hasps can be defeated, even with tamper proof bolts; a locking bar is an even more secure method for protecting product in walk-in coolers and freezers. The locking bar uses two staples, one mounted on either side of the door through the frame. The staples are mounted to the door frame using a threaded rod and a twist-off inside release on the interior. Once the bar is in place, there is no access to the mounting hardware because the hardware is covered by the bar. The main drawback to a locking bar is that two locks are required, one for each side of the door, both locks must be removed to open the door. Using two locks adds some minor complexity to maintaining keys for the locks, but locks can be quickly replaced and keys can be synched. Keys Versus Combinations
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