- Is the temperature logger going to be in contact with food? If it is it will need to be of an appropriate grade material.
- How many points need to be monitored and how far away are the points from the operator console, PC, etc.
- Do some bottom-up planning. Where is the system now? Where does it need to be in five years time? Is the system modular so that it can grow with the company?
- Is the software simple to use, and does the company have a range of different loggers with a common interface?
