temperature@lert blog

  • What’s New in Food and Technology to Help Meet HACCP Goals (Part 2)

    Can machine vision systems improve detection of product anomalies on production lines?


    In the first piece in this ongoing series exploring new technology that can help meet HACCP goals we looked at Google Glass in a warehouse application and saw how the device can insure correct routing as well as verify the products being shipped are correct.  This is fine for finished packaged products but what about raw foods on a high speed production line?


    Typically human inspectors are assigned to insure that products that do not meet the quality specifications based on size, completeness, color, blemishes, foreign materials, etc. are stationed along production lines in poultry, fruit and vegetable processing facilities and remove or flag products that are marginal or do not meet specifications.  Having worked in the optical inspection industry in the past, I can relate to the tedium and difficulty of such a task which is made even more difficult as line speeds increase, and there is always pressure to get more product out more quickly so line speeds do inevitably increase over time.  In many cases the boredom or “eyes glazed over” factor increased significantly as the operator’s attention span was tested, meaning it is more likely for out of specification products to be passed on without notice.


    The website Food Safety News (Link to Source) recently reported the result of a lengthy study process that led to the recent changes in the USDA poultry inspection rules.  While consumer advocate and industry groups have both praise and criticism of the rule changes the outcome is that USDA inspectors will focus more on plant records and procedures than on-line inspector.  The 140 bird per minute line speed will remain the same for now.  This change puts a more significance on HACCP plans and documentation.



    Poultry inspection in a US processing plant. (Link to Source)

    Despite years of training and experience, human inspectors can only do so much in terms of finding problems when they have less than a half-second to inspect each bird.  A recent announcement was made by Headwall Photonics, a Massachusetts designer and manufacturer of imaging sensors and spectral instrumentation for government and industrial applications.  In cooperation with the USDA Agricultural Research Service (ARS), Headwall licensed technology for patents related to in-line inspection of poultry.  According to Headwall, “The patent licensing agreement builds on Headwall’s USDA Commercial Research & Development Agreement (CRADA) that collaboratively focused research activities on the development and introduction of in-line inspection sensors utilizing spectral imaging technology for food inspection.”  (Link to Source)


    Headwall will employ it’s HYPERSPEC Inspector which is described as follows: “The speed and precision of hyperspectral imaging is unmatched. Use it to spot foreign material, disease conditions, rot, fecal matter, and more. The use of user-defined spectral algorithms allow you to discriminate precisely.”  (Link to Source) The device can be configured in several various spectral ranges which allows it to be fine tuned to look for unsafe areas in wavelengths humans may not be able to see, just as bees can see their favorite flowers in different wavelengths to help them in their search.



    Headwall Photonics’ HYPERSPEC Inspector (Left) can view items in multiple wavelengths potentially enabling them to “see” flaws, foreign materials and defects more easily, similar to how honey bees “see” ultraviolet “colors” beyond human capabilities. (Right, Link to Source)


    Employing this and other automated inspection technology can enable food processors insure that products are safe while automatically producing HACCP documentation that inspectors will appreciate. With the change in the USDA’s poultry inspection rules as well as increased speeds on lines in produce processing plants, automated inspection devices and systems coupled with today’s high speed, tablet computer and smart mobile devices have the ability to make significant impact on improving inspection and documentation for many food processing and service companies.  Management will and budgets to adopt such systems will be required, but the more robust and ubiquitous they become the more the need will increase.  The question is which companies will be early adopters and take advantage of the PR and marketing opportunity that will be available while the real-world RoI is determined.


    Whether USDA inspectors perform hands-on inspections or review procedure and production documentation will have a positive effect on reducing food safety incidents, company employees entrusted to perform the HACCP procedures and document them appropriately will ultimately be the lynchpin of any system.  Automated inspection at the producer level can be one more tool to help insure food safety.  Worker dedication to ensuring problems are not shipped to customers is the best defense regardless of whether or not intelligent machines assist in their work.


    Temperature@ert’s WiFi, Cellular and ZPoint product offerings linked to the company’s Sensor Cloud platform provides a cost effective solution for organizations of all sizes. The products and services can help bring a food processor, distributor, wholesale or retail outlet into compliance with minimum training or effort. For information about Temperature@lert’s Cellular and SensorCloud offerings, visit our website at http://www.temperaturealert.com/ or call us at +1-866-524-3540.

    temperature monitoring ebook, best practices for monitoring and sensors


    Written By:

    Dave Ruede, Well-Versed Wordsmith

    Dave Ruede, a dyed in the wool Connecticut Yankee, has been involved with high tech companies for the past three decades. His background in chemistry and experience in a multitude of industries such as industrial chemicals and systems, pulp and paper, semiconductor fabrication, data centers, and test and assembly facilities informs his work daily. Well-versed in sales, marketing, management, and business development, Dave brings real world experience to Temperature@lert. When not crafting new Temperature@lert projects, Dave enjoys spending time with his young granddaughter, who keeps him grounded to the simple joys in life. Such joys for this wordsmith include reading prize winning fiction and non-fiction. Although a Connecticut Yankee, living for a decade in coastal California’s not too hot, not too cold climate epitomizes Dave’s favorite temperature, 75°F.

    Temperature@lert Dave Ruede

    Full story

  • What’s New in Food and Technology to Help Meet HACCP Goals (Part 2)

    Can machine vision systems improve detection of product anomalies on production lines?


    In the first piece in this ongoing series exploring new technology that can help meet HACCP goals we looked at Google Glass in a warehouse application and saw how the device can insure correct routing as well as verify the products being shipped are correct.  This is fine for finished packaged products but what about raw foods on a high speed production line?


    Typically human inspectors are assigned to insure that products that do not meet the quality specifications based on size, completeness, color, blemishes, foreign materials, etc. are stationed along production lines in poultry, fruit and vegetable processing facilities and remove or flag products that are marginal or do not meet specifications.  Having worked in the optical inspection industry in the past, I can relate to the tedium and difficulty of such a task which is made even more difficult as line speeds increase, and there is always pressure to get more product out more quickly so line speeds do inevitably increase over time.  In many cases the boredom or “eyes glazed over” factor increased significantly as the operator’s attention span was tested, meaning it is more likely for out of specification products to be passed on without notice.


    The website Food Safety News (Link to Source) recently reported the result of a lengthy study process that led to the recent changes in the USDA poultry inspection rules.  While consumer advocate and industry groups have both praise and criticism of the rule changes the outcome is that USDA inspectors will focus more on plant records and procedures than on-line inspector.  The 140 bird per minute line speed will remain the same for now.  This change puts a more significance on HACCP plans and documentation.



    Poultry inspection in a US processing plant. (Link to Source)

    Despite years of training and experience, human inspectors can only do so much in terms of finding problems when they have less than a half-second to inspect each bird.  A recent announcement was made by Headwall Photonics, a Massachusetts designer and manufacturer of imaging sensors and spectral instrumentation for government and industrial applications.  In cooperation with the USDA Agricultural Research Service (ARS), Headwall licensed technology for patents related to in-line inspection of poultry.  According to Headwall, “The patent licensing agreement builds on Headwall’s USDA Commercial Research & Development Agreement (CRADA) that collaboratively focused research activities on the development and introduction of in-line inspection sensors utilizing spectral imaging technology for food inspection.”  (Link to Source)


    Headwall will employ it’s HYPERSPEC Inspector which is described as follows: “The speed and precision of hyperspectral imaging is unmatched. Use it to spot foreign material, disease conditions, rot, fecal matter, and more. The use of user-defined spectral algorithms allow you to discriminate precisely.”  (Link to Source) The device can be configured in several various spectral ranges which allows it to be fine tuned to look for unsafe areas in wavelengths humans may not be able to see, just as bees can see their favorite flowers in different wavelengths to help them in their search.



    Headwall Photonics’ HYPERSPEC Inspector (Left) can view items in multiple wavelengths potentially enabling them to “see” flaws, foreign materials and defects more easily, similar to how honey bees “see” ultraviolet “colors” beyond human capabilities. (Right, Link to Source)


    Employing this and other automated inspection technology can enable food processors insure that products are safe while automatically producing HACCP documentation that inspectors will appreciate. With the change in the USDA’s poultry inspection rules as well as increased speeds on lines in produce processing plants, automated inspection devices and systems coupled with today’s high speed, tablet computer and smart mobile devices have the ability to make significant impact on improving inspection and documentation for many food processing and service companies.  Management will and budgets to adopt such systems will be required, but the more robust and ubiquitous they become the more the need will increase.  The question is which companies will be early adopters and take advantage of the PR and marketing opportunity that will be available while the real-world RoI is determined.


    Whether USDA inspectors perform hands-on inspections or review procedure and production documentation will have a positive effect on reducing food safety incidents, company employees entrusted to perform the HACCP procedures and document them appropriately will ultimately be the lynchpin of any system.  Automated inspection at the producer level can be one more tool to help insure food safety.  Worker dedication to ensuring problems are not shipped to customers is the best defense regardless of whether or not intelligent machines assist in their work.


    Temperature@ert’s WiFi, Cellular and ZPoint product offerings linked to the company’s Sensor Cloud platform provides a cost effective solution for organizations of all sizes. The products and services can help bring a food processor, distributor, wholesale or retail outlet into compliance with minimum training or effort. For information about Temperature@lert’s Cellular and SensorCloud offerings, visit our website at http://www.temperaturealert.com/ or call us at +1-866-524-3540.

    temperature monitoring ebook, best practices for monitoring and sensors


    Written By:

    Dave Ruede, Well-Versed Wordsmith

    Dave Ruede, a dyed in the wool Connecticut Yankee, has been involved with high tech companies for the past three decades. His background in chemistry and experience in a multitude of industries such as industrial chemicals and systems, pulp and paper, semiconductor fabrication, data centers, and test and assembly facilities informs his work daily. Well-versed in sales, marketing, management, and business development, Dave brings real world experience to Temperature@lert. When not crafting new Temperature@lert projects, Dave enjoys spending time with his young granddaughter, who keeps him grounded to the simple joys in life. Such joys for this wordsmith include reading prize winning fiction and non-fiction. Although a Connecticut Yankee, living for a decade in coastal California’s not too hot, not too cold climate epitomizes Dave’s favorite temperature, 75°F.

    Temperature@lert Dave Ruede

    Full story

  • What’s New in Food and Technology to Help Meet HACCP Goals (Part 1)

    Recent developments in Information Technology can help prevent food safety problems.


    Everywhere we look the news is filled with news about the Cloud, a.k.a. the Web, World Wide Web, Internet for those who’ve been around a while like I have.  Every Information Technology (IT) company has embraced this term if not for technological advancements then as a marketing term.  After all, if companies have been using web based systems for the past several years as many have, they’ve earned the right to use Cloud.  And the Cloud is a powerful tool as Google, Amazon, Facebook, Twitter and others can attest.  Social media, e-commerce, search engines and online banking are common if not ubiquitous.


    The Cloud is alive and well in the Foodservice industry too.  Temperature@lert’s Sensor Cloud allows users of its USB, WiFi and Cellular products to collect temperature and other sensor readings in real time and send out email, text and phone alerts when the values go out of user defined ranges.  Such devices have helped companies save thousands of dollars in grocery stores, restaurants and dairy and seafood distributors.  Sensor Cloud is equipped with a HACCP checklist functionality to help integrate the data into reports for more complete documentation and record keeping (HACCP Principle 7).  And because the data is on the web it can be easily viewed, stored and downloaded thereby provides a secure archive for regulatory compliance.


    Recently new technologies have been announced to help with HACCP compliance, although they may not be advertised as such.  One such announcement is for a technology called Google Glass which many may have heard or read about due to the headlines it’s making.  Google Glass is an application hosted on Google’s Cloud that allows the wearer of specialized glasses to both record everything they are viewing as well as provide a head’s up display that is relevant to what is being seen.



    Three examples of Google Glass displays showing the view and head’s up display for three different application. From Left to Right: Driving directions (Link to Source), Sporting event information (Link to Source), Shopping minder (Link to Source)


    Food industry entrepreneurs have noted the power of Google Glass and one recently announced a product for real-time warehouse management.  Vuzix (http://www.vuzix.com/), a Rochester, NY Google Glass Hardware developer has joined forces using Belgium based SmartPick (http://www.smartpick.be/) Android software for warehouse applications.  


     


    Vuzix smart glasses (left) in use by bakery distribution warehouse worker (center) to help insure driver’s loads are correctly sorted (Link to Source).


    One can imagine such a tool would go a long way to insure warehouse items are properly stored and shipped, avoiding errors not only for incorrect deliveries but potential errors in labeling that could lead to shipping products flagged as unsafe according to HACCP principles, the produce inspection line for example.


    Other applications are certainly possible and likely to be developed.  The smart glasses tool can be linked to the temperature monitoring system to make a final check that the product has been stored correctly prior to shipment.  In another iteration this technology could be applied to HACCP CCPs (Critical Control Points) to insure that out of specification, hazardous or dangerous products are not being shipped.  For example if meat, poultry or produce inspectors use this device they can call up visual standards to compare a product and make sure it is safe or within specification.  Additionally a complete record of the inspection could be stored to help with any forensic analysis should a product be called out for recall or other action.  Like GPS in trucks, inspectors may believe such a technology is intrusive and signifies a lack of trust.  Despite these feelings a food safety hazard such as bits of metal or glass in a product calls for a quick, scientifically based response, and Google Glass technology could provide such a tool.


    This continuing series will highlight new and exciting technologies that make HACCP easier to achieve.  Next we will explore automatic machine vision technologies at the producer level.


    Temperature@ert’s WiFi, Cellular and ZPoint product offerings linked to the company’s Sensor Cloud platform provides a cost effective solution for organizations of all sizes. The products and services can help bring a food processor, distributor, wholesale or retail outlet into compliance with minimum training or effort. For information about Temperature@lert’s Cellular and SensorCloud offerings, visit our website at http://www.temperaturealert.com/ or call us at +1-866-524-3540.

    temperature monitoring ebook, best practices for monitoring and sensors


    Written By:

    Dave Ruede, Well-Versed Wordsmith

    Dave Ruede, a dyed in the wool Connecticut Yankee, has been involved with high tech companies for the past three decades. His background in chemistry and experience in a multitude of industries such as industrial chemicals and systems, pulp and paper, semiconductor fabrication, data centers, and test and assembly facilities informs his work daily. Well-versed in sales, marketing, management, and business development, Dave brings real world experience to Temperature@lert. When not crafting new Temperature@lert projects, Dave enjoys spending time with his young granddaughter, who keeps him grounded to the simple joys in life. Such joys for this wordsmith include reading prize winning fiction and non-fiction. Although a Connecticut Yankee, living for a decade in coastal California’s not too hot, not too cold climate epitomizes Dave’s favorite temperature, 75°F.

    Temperature@lert Dave Ruede

    Full story

  • Data Centers Heating Our Homes?

    If nothing is wasted in a chicken processing plant, why not data centers?


    Modern poultry processing maximizes the yield of human food from each animal.  Chicken livers, hearts and giblets are sold with whole birds or separately.  Chicken feet are common in Asian supermarkets.  Scraps are sent for processing into animal feed.  Manure is often used as fertilizer either in raw or composted form.  Feathers may not be economical to process locally and are often disposed of by incineration although I believe I’ve found one use in the pokey feather pillows my wife bought at the big brand low-priced decorating store.  Despite this, many articles point to research for chicken feather uses including raw materials for plastics and as an additive to concrete to improve strength.


    If this is true for chickens, why not look for uses of waste from data centers, waste heat in particular? After all, we pay good money to heat our homes and water, so why not use a waste source for the same purposes?  In an earlier piece I looked at Cogeneration or CHP, wherein a gas turbine is used to both produce electricity by powering a generator and the heat is used either for heating systems, hot water heating or as a heat source for a steam powered generator.  While CHP can be very cost-effective for data center power, this piece looks at using the low grade heat from a data center’s HVAC system in heating buildings.


    The idea is not new, but is not necessarily widely used.  A 2011 research paper published jointly by Microsoft and the University of Virginia (Link to Source) discussed data centers as home heating systems, which they coined as Data Furnaces.  The idea was picked up by The New York Times (Link to Source) in which the author discussed putting servers in homes for a massively distributed cloud data center.  Location in the home is needed to reduce heat loss during transmission.  While this may not be practical (imagine data center technicians knocking on your door at midnight when a server rack goes down) the paper notes the idea is economically sound resulting in an average savings of approximately $300 per server per year across all heating zones.

    Data Furnace table shows average $300 per server per year savings vs. conventional DC.


    The paper notes the primary challenges to the idea of home based server racks, primarily isolation making monitoring challenging, security, and what is termed zero-touch management, meaning the servers can continue to operate at some level until service can be scheduled.  These are not small concerns and would be difficult to manage in rural Montana, but that may not be true in high-density urban areas.


    Data Center Knowledge posted a 2011 piece titled Energy Efficiency Guide: Heat Recycling (Link to Source), that looks at several existing and planned projects that can be thought of as  Data Furnaces. Among those discussed:


         


    Finland's Uspenski Cathedral (left) is above heats hot water which will then be piped to nearby homes for heating.  Treehugger.com’s data center (Link to Source) Waste heat from servers at the Telecity Paris data center heats an on-site arboretum (right)


    In Uitikon, Switzerland outside of Zurich the waste heat from a data center built by IBM for GIB Services AG will heat a nearby swimming pool (below). (Link to Source)




    As in the case of CHP systems, concentration of the waste data center heat to make it more suitable for heating air or water may be needed.  This is generally done by employing a heat exchanger, a heat pump in many cases.  Heat equivalent of the electrical energy used is multiplied up to seven fold in modern systems making them very cost effective.  Alternate approaches are being explored such as work by Quantacool where microchannel heat exchangers are distributed throughout a server rack to extract heat from the hottest parts of the server can be captured more efficiently making sure servers run as cool as possible.



     

    Work by Professor Alfonso Ortega at The University of Villanova and others is being developed into commercial systems at Quantacool Corp.  (Link to Source)


    We’ve all been told if something looks too good to be true it probably is.  The same is true of using waste data center heat for home and commercial space and water heating applications.  Like PV solar, methane fuel cells, wind, battery storage and other green or renewable technologies there is a cost both in equipment (HVAC ducting, air-to-air and air-to-water heat exchangers, control systems, etc.) and the real estate to install such devices.  Not all data centers are candidates, but those that are may be well served to explore the RoI and potential green publicity which may be more valuable in the long run.  Of course, this requires a long run view, so in the end that may be the biggest obstacle of all.

    IT monitoring guide



    Written By:

    Dave Ruede, Well-Versed Wordsmith

    Dave Ruede, a dyed in the wool Connecticut Yankee, has been involved with high tech companies for the past three decades. His background in chemistry and experience in a multitude of industries such as industrial chemicals and systems, pulp and paper, semiconductor fabrication, data centers, and test and assembly facilities informs his work daily. Well-versed in sales, marketing, management, and business development, Dave brings real world experience to Temperature@lert. When not crafting new Temperature@lert projects, Dave enjoys spending time with his young granddaughter, who keeps him grounded to the simple joys in life. Such joys for this wordsmith include reading prize winning fiction and non-fiction. Although a Connecticut Yankee, living for a decade in coastal California’s not too hot, not too cold climate epitomizes Dave’s favorite temperature, 75°F.

    Temperature@lert Dave Ruede

    Full story

  • From Production to Patient: Transport

    3.4 billion people -half of the world’s population- is at risk of contracting malaria. An estimated 627,000 deaths were due to malaria alone, over 90% of which occurred in sub-Saharan Africa. Up until recent breakthroughs in medical science, the possibility of a malaria vaccine was almost unheard of. The prospect of saving millions of lives drives many to wonder: how are vaccines made and transported? What is or isn’t necessary to ensure proper standards are being met?

    Our last post discussed how vaccines and antigens are produced, but now it’s time to pack and ship them. Unlike chemical drugs, many biological preparations are unstable during storage and this instability can reduce the safety and efficacy of medicinal products. Proteins and other macromolecules may be sensitive to heat, light, radiation, changes in the environment, or they may interact with the container materials or other components of the vaccine mixture.

    vaccines, cold chain monitoring, vaccines monitoringvaccines, cold chain monitoring, vaccines monitoring

    Significant changes in stability occur following exposure to temperature stresses exerted through fluctuations in handling or storage conditions. This could mean the difference between a vaccine that saves a life, and one rendered entirely inert. To prevent this, something called the cold chain was developed.

      vaccines, cold chain monitoring, vaccines monitoring

    vaccines, cold chain monitoring, vaccines monitoring

    The cold chain is the path in which vaccines and other delicate, temperature-sensitive materials go in order to assure proper potency: it is an uninterrupted series of storage and distribution activities which maintain a given temperature range. Since one too many temperature excursions can promote mold growth and protein degradation, the cold chain allows for vaccines to stay within safe margins. Best practices state that an adequate supply of packing materials (e.g.; coolers, cold packs, barriers) should be available to move vaccines at any given moment if needed. In places like Europe and Canada, packaging is not considered as much a concern, but regulations on frozen vaccines differ. In countries like Canada, vaccines that have become frozen are to be immediately disposed of rather than go for further testing.

    Mobile refrigerators are vital to moving vaccines from place to place in such a way that meets appropriate compliance standards. Most medical fridges and freezers include built-in fans to circulate cold air as well as backup batteries. These fans eventually fail, generating heat from the motor while the fan isn’t operating. This can cause unbalanced temperature readings and quickly ruin stores of vaccines without informing anyone.

    Vaccines should be checked before and after movement from one facility to another as well as before leaving transportation vehicles. This is to ensure vaccines have not been broken, contaminated, or otherwise compromised, but the small volume of portable fridges can cause false positive readings. Buffer vials are a cost-effective, power-saving solution to constantly opening and closing the doors of portable refrigerators. Buffer vials use sand or glycol solution to give a precise reading of the actual temperature in cooling units, not just a brief spike from a door opening. 

    vaccines, cold chain monitoring, vaccines monitoring

    Reliable temperature readings are especially vital in the case of prototype vaccines. GlaxoSmithKline's malaria vaccine functions by destroying the parasite before it begins multiplying in the liver and cycling back into the bloodstream, where it can infect red blood cells. This breakthrough vaccine could be rendered ineffective or even harmful from a simple temperature breach in a cooling unit, putting many lives at risk.

    Vaccine fridges and freezers often use data loggers to track temperatures over time, but they are not without their problems too. Small, portable data loggers often compile information as an average temperature displayed on a digital readout to keep temps in check. This sounds fine at first but given the delicate nature of vaccines, even short excursions can initiate mold growth and ruin product. The awful part is that data loggers could read only slightly above normal because they use an aggregated average for that day. This means that unless contamination was visibly evident, vaccine providers could easily give compromised vaccine to patients. Temperature@lert’s Cellular Edition model works well for logging data for the long term as well as sending alerts via phone, text message, or email when temperatures reach dangerous thresholds.

    By following the cold chain and using the appropriate monitoring equipment, vaccines are brought where they are needed most –even on opposite ends of the globe. Stay tuned for the conclusion of Production to Patient to learn about the best long-term storage and administering practices!

    temperature monitoring guide, monitoring best practices


    Written By:

    Robert “Bobby” Rejek, Dreaming Dramatist

    Boston local, Bobby is Temperature@lert's resident fitness and nutrition expert. Majoring in English and having earned Suffolk's Recognition Day Award for his contributions to Suffolk University, Bobby joins the Temperature@lert team as a content writer. He creates health-related blog posts, aids in marketing team initiatives, and helps maintain the technical content database. Outside of Temperature@lert, Bobby is a certified Personal Trainer through the NCSF and is working on his first fantasy novel. Because he's always on the go, Bobby's favorite temperature of 65°F reminds him to keep cool and stay breezy.

    Robert Bobby Rejek

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  • Points To Monitor In Your Hotel: Pools & Spas


    These days, it takes so much more than comfortable beds, free WiFi and access to HBO to attract people to your hotel. And it's also more than clean rooms, friendly staff and affordable rates. What amenities does your hotel offer a guest that would make them want to stay with you instead of the competitor hotel across the street? A heated pool and a bubbly Jacuzzi can be a huge selling point when trying to attract guests that are trying to decide between hotels to make reservations at. On a hot and sunny day, it would make any hotel manager pleased and relieved to look out at the pool and see the lounge chairs filled with happy and relaxed guests, splashing in the pool and enjoying themselves and their surroundings to the fullest. It's a good sign when your guest's biggest problem is that they can't decide whether to order a blended margarita or a pina colada.

    Beyond keeping your pool and spas clear and clean, keeping them at temperature is equally as important. It may seem like the difference of just a few degrees of pool or hot tub water might not matter or make a difference to your guest swimmers, but actually, even the slightest variations in temperature can turn an enjoyable pool day into a disappointing or even a dangerous one.

    So what exactly is an ideal temperature for your hotel pool and spa? Let us help you out!

    It would be wonderful if everyone had the same tolerance to water temperature because it would be so much easier to set and maintain a universal standard temperature for pool and spa water. Unfortunately, it's just not the case, because actually, everyone has different preferences when it comes to the water temperature of the pool or hot tub they are soaking in. But even with variances in water temperature preferences, there are some guidelines that must be adhered to when it comes to keeping hotel pools safe, clean and comfortable.

    According to American Red Cross, 78° F is a safe and appropriate temperature for swimming. But when they mean swimming, they don't mean splashing around and doing handstands in the pool swimming, they mean competitive lap swimming. Actually, setting your recreational hotel pool to 78° F might be too chilly for most guests that are there to swim leisurely, but is usually set to that temperature in lap pools because the cold water promotes heavier breathing and faster heartbeat to keep warm. For your hotel's recreational pool, where guests are most likely playing rounds of Marco Polo and diving for pool toys, temperatures between 80° F- 84° F are ideal.

    There are, of course, consequences for pools and spas that fall out of ideal temperature range. Pools with water that is too warm can be harmful to swimmers in a number of ways. Dehydration, muscle cramps and overheating of the body are just some of the complications that swimmers can face when pool water is too warm. High pool temperatures can also have an effect on pool maintenance. When temperatures of the pool water are too high you face the problem of a higher rate of water evaporation, which means you will have to fill your pool with more water, more often, to ensure adequate water in the skimmers. What's more is that high water temperatures and high evaporation rates also lead to the quicker consumption of chlorine and other sanitizing agents from the pool water. Because algae flourish in warmer temperatures, vacuuming and cleaning the pool more often is a chore you'll be forced to undertake.

    Hot tubs, if you can believe it, can also get too hot, and when they do, you'll be putting your soakers at serious risk. Health experts have come to an agreement that hot tub temperatures should never exceed 104° F. Usually, setting your hot tub to stay at 100° F is considered safe for healthy adults. Take note because temperatures, even just a few degrees above the safe range, can cause drowsiness to occur that could lead to unconsciousness and drowning. Hot water, inevitably, will raise your body temperature, and thus, your blood pressure that may also lead to stroke or death. Pregnant women also need to take extra precautions when soaking in a tub of hot water, because exposure to water above 102° F can cause serious fetal damage and result in the birth of a brain damaged or deformed child. They are consequences, we can bet, that no hotel manager or owner wants to take responsibility for if they don't have to.

    But excessively warm water temperatures aren't the only things hotels need to worry about. If you guessed that cold water could be equally dangerous to swimmer health, then you guessed right. The obvious hazard with cold water is that, beyond being extremely uncomfortable, cold-water shocks the body. There are very dangerous scenarios that can arise when pool water is too cold. For one, it can have fatal effects to the swimmers heart. For those with heart problems, cold water makes them extremely susceptible to cardiac arrest. Did you know that cold water drains heat from your body 25 times quicker than cold air? When swimmers are overwhelmed with extreme cold, they can become unconscious, which can lead to drowning.

    Because the range for safe and comfortable temperatures for swimming pools and spas is so slight, it is important that hotel management and property maintenance staff carefully and continually monitor water temperature. But staffing people just to check pool temperatures hourly, even in the late hours of the night? It's a task that seems not only unrealistic, but also, costly and daunting. But, we have good news for hotel owners and managers. With low-cost and easy-to-use, continuous, automated temperature monitoring devices, proper water temperatures of your pools and spas can always be guaranteed and you no longer have to worry about pool and spa temperatures falling out of range without a timely alert. Plus, you can feel a little bit better about the health of your swimming and soaking guests. Let them continue to struggle over their beverage choice, not the temperature of your pool. Believe us when we say that cutting corners when it comes to water temperature isn't worth the nightmare of consequences that could erupt. If you tune in next week, you can learn more about monitoring the temperature of your hotel's gym and why it's important for your guests who can't go without their morning workouts.

    temperature monitoring guide



    Sources:

    1. http://www.aquacal.com/blog/post/183-What-is-The-Ideal-Temperature-For-a-Commercial-Swimming-Pool-
    2. http://www.buzzle.com/articles/swimming-pool-water-temperatures.html
    3. http://www.cpsc.gov/en/newsroom/new-releases/1979/CPSC-Warns-Of-Hot-Tub-Temperatures/
    4. http://www.epinions/com/content_2276106372?sb=1


    Written By:

    Kate Hofberg, Epicurean Essayist

    Temperature@lert’s resident foodie from sunny Santa Barbara, Kate Hofberg, creates weekly blog posts, manages the content database, and assists with the marketing team's projects. Balancing a love for both the west and east coast, Hofberg studied at University of California Santa Barbara, where she received a Bachelors in Communications, and Boston University, where she is currently a Masters candidate in Journalism. Before coming to Temperature@lert, Hofberg trained in her foodie ways through consumption of extremely spicy, authentic Mexican food with her three brothers and managing a popular Santa Barbara beachside restaurant. Through her training and love of great food, she brings fresh methods of cooking up content. When Hofberg is not working on Temperature@lert marketing endeavors, she serves as a weekly opinion columnist for the Boston University independent student-run newspaper, The Daily Free Press. If time permits, Hofberg enjoys long walks, reading, playing with her cat, and eating pizza. Her ideal temperature is 115°F because she loves temperatures as hot and spicy as her food.

    Kate Hofberg

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  • HACCP Principle 7: Establish Record-Keeping & Documentation Procedures

    Bureaucracy is not the point here, understanding and not repeating mistakes is.


    The final principle in the HACCP process is to Establish record-keeping and documentation procedures.  While all principles are important, one could argue this is the most important.  After all, without complete and accurate records there is no way to tell whether or the HACCP process is working.  More importantly, without complete and accurate records there is no way to confirm data when something goes wrong and unsafe food products are shipped.  As the Spanish philosopher, poet, novelist George Santayana wrote in his book on moral philosophy titled The Life of Reason, “Those who cannot remember the past are condemned to repeat it.” (Many substitute history for the past when it is incorrectly quoted.)


    I would argue the HACCP Team’s most important job is to make the HACCP process easy to use and implement and to make the “bureaucratic” pieces both complete and manageable, not an easy balancing act.  As was noted before, HACCP principles and procedures are in many cases being applied to existing businesses, businesses that have been operating safely for quite some time.  Adding to the workload of production, quality and distribution personnel will need to be done with recognition that the additional work will require workers to perform additional duties, duties that in many cases add more time to identified CCP steps.  The HACCP Team will need to work with management and workers to insure the additional workload is acknowledged and adequate time is built into the schedule to perform it to expectation.


    Two admissions I’m sure many can relate to:

    1. I hate meetings for the sake of meetings, especially ones that don’t start and end on time.

    2. I hate paperwork, especially filling out forms.  


    That being said, making record-keeping and documentation as robust and easy as possible should be the goal of the HACCP Team.  First, automate monitoring and data collection wherever possible.  This may not be possible due to physical or financial limitations, however the HACCP Team will want to automate as much as possible and to request a budget for additional automation in the near future.


    Examples of automation can include:


    • Temperature monitoring devices for food preparation areas, refrigerators and freezers.  Preferably the devices automatically record the temperature data.  With today’s digital world this is relatively easy and inexpensive.

    • Temperature and critical parameter sensors (e.g. humidity, pressure, weight, etc.) and control devices on food processing equipment, especially where high volume production lines are in place.

    • pH sensors especially where the acidity of a process or product is critical to the safety of the product.

    • Flow, volume and weight sensors and control devices.

    • The ability to download or automatically collect data into a computer to generate reports and control charts.

    • Automated alarm and alerting capabilities to allow correction where possible and identify misprocessing or failure of equipment when it occurs.


        


    From laboratory to production: Work like that performed by researchers at Georgia Tech’s food laboratory working on automatic visual inspection equipment for baked products  (Link to Source) lead to products like the automatic, process controlled lunch meat slicing and packaging equipment on the right. (Link to Source)


    Automation in high volume production plants has become a way of life, helping insure the safety of food products for millions.  Each year new technologies are adapted to the production, processing, packaging and distribution chain that makes up the large scale food service industry modern, industrialized countries take for granted.



    Modern high speed aseptic packaging equipment such as the pouch filling machine on the left (Link to Source) and the bottling machine on the right (Link to Source) have a myriad of different sensors (volume, temperature, weight, etc.) to insure product is sterile when shipped.


    Metal cans have been replaced by aseptic pouches and boxes, glass bottles by HDPE, LDPE and Polypropylene, and paper products by foamed plastics such as styrofoam.  While there are plusses and minuses to these changes, convenience has been made normal.  Food service operations do not always have the luxury to automate everything since their menus are often wide and varied ranging from hot cooked foods to cold salads and ice cream, for example.  In these establishments automating temperature monitoring in chilled food preparation counters, refrigerators and freezers can generally improve both the frequency and completeness of the data.  Combined with software and a connection to the internet or cell tower these devices can not only automate reporting but alert staff when problems occur, a power outage or refrigerator compressor failure for example, allowing quick action to prevent both product loss and potential exposure of food to unsafe temperatures.


        


    Temperature@lert Z-Point wireless sensor in walk-in cooler (left) and Cellular Edition Gateway in food preparation area (right) in a high-volume restaurant automatically collects data and sends alert email, text and phone call messages when temperatures exceed high/low limits.


         

    Temperature@lert HACCP template screenshots used on a tablet computer helps insure proper record keeping, notations of exceptions and actions taken.  

    Data collection whether automatic or manual is entered into documents developed by the HACCP team for review and archiving.  When and how to record the data and other pertinent notations is determined by the type of recording process developed by the team.  Computerized may be best for some, manual for others, and a mixed model for still others.  Depending on the HACCP implementation budget and the organization’s abilities, the team will need to develop procedures, forms, etc. to match these factors.  In the end more may not always be better.  The key is to focus on those characteristics that the team identified as contributing to food hazards.  Once that is accomplished insuring the organization is dedicated to using the process will lead to success.


    Temperature@ert’s WiFi, Cellular and ZPoint product offerings linked to the company’s Sensor Cloud platform provides a cost effective solution for organizations of all sizes. The products and services can help bring a food processor, distributor, wholesale or retail outlet into compliance with minimum training or effort. For information about Temperature@lert’s Cellular and SensorCloud offerings, visit our website at http://www.temperaturealert.com/ or call us at +1-866-524-3540.

    temperature monitoring for food service industry

    Written By:

    Dave Ruede, Well-Versed Wordsmith

    Dave Ruede, a dyed in the wool Connecticut Yankee, has been involved with high tech companies for the past three decades. His background in chemistry and experience in a multitude of industries such as industrial chemicals and systems, pulp and paper, semiconductor fabrication, data centers, and test and assembly facilities informs his work daily. Well-versed in sales, marketing, management, and business development, Dave brings real world experience to Temperature@lert. When not crafting new Temperature@lert projects, Dave enjoys spending time with his young granddaughter, who keeps him grounded to the simple joys in life. Such joys for this wordsmith include reading prize winning fiction and non-fiction. Although a Connecticut Yankee, living for a decade in coastal California’s not too hot, not too cold climate epitomizes Dave’s favorite temperature, 75°F.

    Temperature@lert Dave Ruede

    Full story

  • Points To Monitor In Your Hotel: Introduction


    Imagine that you are the manager or owner of a popular hotel. As the person in charge, it's your job to make sure that every guest in your establishment is comfortable and content. Still, it wouldn't be a day on the job if you didn't find yourself addressing at least one complaint of an unhappy hotel guests, right?

    Why was the pool too cold for them to swim in? Why was the workout room kept at temperatures so hot that they couldn't even stand in it for five minutes without breaking a sweat, let alone go for a run? How come the grounds that were pictured lush and green online seemed like an obvious photoshop cover-up of the dead grass that covered the grounds? Or maybe the $20 burger and fries that was delivered to their room late night raised eyebrows when it was delivered cold and undercooked. Whether your guests are frequent travellers or treating themselves to a long overdue vacation, as the manager, you know it's the small attention to detail that can make or break your guests experience in your hotel. It takes more than just a smile and polite staff to accomplish guest satisfaction. But it can be a difference in as little as four degrees that can make your pool a paradise, your gym an escape, your grounds an oasis and your room service exemplary.

    When it comes to managing a hotel that guests will recommend to their friends and want to return to themselves, it's crucial to create an environment in which guests feel comfortable and taken care of. If you're a hotel owner or manager, you know that your guests’ satisfaction knows no hours and even when you aren't on the premises, you're always on the clock. There's so much to think about when it comes to ensuring guest comfort and at any moment your phone can ring with an emergency that requires immediate action. For example, how about a power outage? It's a big problem that will affect, not only the lights, but also everything from the refrigerators and freezers in your hotel kitchen to the temperature of the pool and hot tub to the maintenance equipment in your boiler room. 


    If you're a smart owner or manager, you understand very well the tremendous amount of monitoring considerations that managing a hotel property requires and you've been sure to take precautionary action and come up with effective aversion strategies for any and all of the curveballs that are thrown your way. Even in the midst of a power outage or some other uncontrollable disaster, the cautious and active hotel manager can ensure guest retention and satisfaction simply by making smart monitoring decisions.

    It's definitely not an exhaustive list, but there are some critical points that, if you’re a hotel owner or manager, you should seriously consider monitoring in order to take preventative measures should a disaster, like a power outage, occur. Not only can you save yourself a costly cleanup, but also you'll surely impress the guests that have travelled from all corners of the world to stay with you with your quick action. In fact, they may never even know that anything is wrong if you're able to avert disaster.

    Throughout this series, we'll show you how temperature and humidity monitoring at key points, specifically hotel pools and spas, workout rooms, kitchens, maintenance areas and the outside grounds, can only be beneficial in improving guest relations, building management procedures and energy efficiency. Making full use of automatic and continuous monitoring technologies is a smart, low-cost and easy way to hone in on guest-focused improvements that will put you ahead in the customer service and hospitality game. 

    Temperature@lert ebook


    Written By:

    Kate Hofberg, Epicurean Essayist

    Temperature@lert’s resident foodie from sunny Santa Barbara, Kate Hofberg, creates weekly blog posts, manages the content database, and assists with the marketing team's projects. Balancing a love for both the west and east coast, Hofberg studied at University of California Santa Barbara, where she received a Bachelors in Communications, and Boston University, where she is currently a Masters candidate in Journalism. Before coming to Temperature@lert, Hofberg trained in her foodie ways through consumption of extremely spicy, authentic Mexican food with her three brothers and managing a popular Santa Barbara beachside restaurant. Through her training and love of great food, she brings fresh methods of cooking up content. When Hofberg is not working on Temperature@lert marketing endeavors, she serves as a weekly opinion columnist for the Boston University independent student-run newspaper, The Daily Free Press. If time permits, Hofberg enjoys long walks, reading, playing with her cat, and eating pizza. Her ideal temperature is 115°F because she loves temperatures as hot and spicy as her food.

    Kate Hofberg

    Full story

  • HACCP Principle 6: Establish Verification Procedures

    HACCP Team nagging questions: But how do I know it works?


    Quality professionals know there are two types of procedures, Validation and Verification, to help insure products are what they say they are and that they are safe. The U.S. FDA defines them as follows. (Link to Source)


    Validation: That element of verification focused on collecting and evaluating scientific and technical information to determine if the HACCP plan, when properly implemented, will effectively control the hazards.


    Verification: Those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan.


    In my experience Validation is done when a product is being developed prior to its release to market. Verification tests the product to insure what is being shipped is what the Validation process has shown it to be, for example that a food product contains the ingredients in the amounts specified and other properties such as taste, color, texture, etc. are also within control limits defining the process, a person would feel comfortable feeding it to their family members. Without proper Validation before products ship the validation is done in the field at the customer’s location. This may be acceptable in certain instances, for example if the customer needs the product before it is fully validated in order to begin developing their product.  High tech companies often ship prototypes to developers to develop a new electronic device. In the food industry a supplier developing a new type of flavor agent or an additive may be asked to ship a pilot run with limited validation to a baker in order for the baker to try the product in their products to see if it is suitable for their process or to develop a new product. The product is not intended for sale to the consumer but may be if validation is complete and results acceptable.


    Russian Proverb: Доверяй, но проверяй

    Pronunciation: doveryai, no proveryai     Translation: Trust but Verify

    Verification Procedures as defined above do not include the monitoring of Critical Control Points and Critical Control Procedures as defined in the Monitoring Procedures. HACCP Verification Procedures are not quality testing at the end of the process since an effective HACCP plan is intended to be sufficient to eliminate hazards. Validation as applied to the HACCP process can be accomplished during regular reviews of the HACCP process to insure that the HACCP Plan is being followed correctly and to review CCP monitoring and corrective action records. The table below provides an example from the U.S. FDA regarding Verification Procedures. (Link Above) In this table Independent Expert(s) are defined as “other than those writing the plan” and may include “additional technical expertise as well as laboratory and plant test studies.”


    Activity

    Frequency

    Responsibility

    Reviewer

    Verification Activities Scheduling

    Yearly or Upon HACCP System Change

    HACCP Coordinator

    Plant Manager

    Initial Validation of HACCP Plan

    Prior to and During Initial Implementation of Plan

    Independent Expert(s)

    HACCP Team

    Subsequent validation of HACCP Plan

    When Critical Limits Changed, Significant Changes in Process, Equipment Changed, After System Failure, etc.

    Independent Expert(s)

    HACCP Team

    Verification of CCP Monitoring as Described in the Plan (e.g., monitoring of patty cooking temperature)

    According to HACCP Plan (e.g., once per shift)

    According to HACCP Plan (e.g., Line Supervisor)

    According to HACCP Plan (e.g., Quality Control)

    Review of Monitoring, Corrective Action Records to Show Compliance with the Plan

    Monthly

    Quality Assurance

    HACCP Team

    Comprehensive HACCP System Verification

    Yearly

    Independent Expert(s)

    Plant Manager


    US FDA Verification Procedures example.


    As in ISO quality processes, the FDA notes that, “a periodic comprehensive verification of the HACCP system should be conducted by an unbiased, independent authority. Such authorities can be internal or external to the food operation. This should include a technical evaluation of the hazard analysis and each element of the HACCP plan as well as on-site review of all flow diagrams and appropriate records from operation of the plan.” A review of the findings will be used to make changes to improve or eliminate deficiencies in the HACCP Plan and other steps. The FDA site provides a list of Examples of Verification Activities (Appendix G) that one may find helpful. (Link to Source)


    Another resource with numerous examples of forms for the entire HACCP process including Verification can be found at Link to Source. I don’t know why no one has written HACCP for Dummies but it doesn’t seem to exist, possibly because of the many stages the food production, processing and distribution, each requiring a separate discussion. Since HACCP has many elements of Quality Control processes and procedures, Quality Control for Dummies which is in print may be an option and will come in handy for a future piece. A web search will reveal many other resources on the web to help get started. As in the previous steps and as in ISO processes, procedures are to be developed that match current practices and insure the desired results, and because of that the team will need need to customize or modify its processes to match their operation’s capabilities without compromising HACCP ideals.


    Verification is the step that the HACCP Team can use to understand if their plan works or not. Regular review of the process is critical to insure that the process evolves to meet changes in an organization’s personnel, process changes especially due to changes in raw material supplies, and changes in the business itself. Without regular verification the HACCP Plan will be another dust collector sitting on someone’s shelf only to be rediscovered after bad things happen. A good night’s sleep depends on diligence when it comes to food safety.


    Temperature@ert’s WiFi, Cellular and ZPoint product offerings linked to the company’s Sensor Cloud platform provides a cost effective solution for organizations of all sizes. The products and services can help bring a food processor, distributor, wholesale or retail outlet into compliance with minimum training or effort. For information about Temperature@lert’s Cellular and SensorCloud offerings, visit our website at http://www.temperaturealert.com/ or call us at +1-866-524-3540.

    temperature monitoring ebook

    Written By:

    Dave Ruede, Well-Versed Wordsmith

    Dave Ruede, a dyed in the wool Connecticut Yankee, has been involved with high tech companies for the past three decades. His background in chemistry and experience in a multitude of industries such as industrial chemicals and systems, pulp and paper, semiconductor fabrication, data centers, and test and assembly facilities informs his work daily. Well-versed in sales, marketing, management, and business development, Dave brings real world experience to Temperature@lert. When not crafting new Temperature@lert projects, Dave enjoys spending time with his young granddaughter, who keeps him grounded to the simple joys in life. Such joys for this wordsmith include reading prize winning fiction and non-fiction. Although a Connecticut Yankee, living for a decade in coastal California’s not too hot, not too cold climate epitomizes Dave’s favorite temperature, 75°F.

    Temperature@lert Dave Ruede

    Full story

  • Beyond Food Storage: Transportation And Cold Chain Temperature Maintenance During Delivery


    Over the past couple of weeks, we've learned about how important it is to keep food at the distribution level, not only cold, but also clean, because both of these easy practices can help greatly decrease the chance for food born illness, spoilage, and bacterial infection in consumers. When one particular, widely-used food distribution company was exposed last summer for violating clean AND cold storage practices, national media attention prompted discussion about food distributors responsibility to keep food not only cold and clean in storage units, but also during its delivery.

    When reports came to the surface regarding suspect storage practices by a nationally operating food distribution company last summer by NBC, the Food and Drug Administration (FDA) decided it might be time to propose some new rules that would strengthen the safe transportation of food. Although many were outraged when the report highlighted improper storage practices of perishable food items, the truth is that this food distribution company wasn't the only one failing to comply with food safety standards. In fact, random inspections made to refrigerator trucks that were passing through Ohio in November of 2013 found some equally disturbing violations. For example, in one particular inspection, a truck that clearly had liquid dripping out of the rear cargo area was chosen to be inspected, perhaps not so randomly. Upon opening up the rear of the truck, inspectors were appalled to find bags of raw chicken and meat dripping onto boxes and crates of seafood, vegetables, fruits and eggs on their way to small ethnic restaurants across the state and beyond. Immediately, the Ohio Department of Agriculture ordered that all 4,000 pounds aboard the truck be destroyed.

    But it doesn't end there. Not even a week later, another truck, coming from Nebraska and carrying meat through Ohio to a barbecue competition in Pittsburgh, was stopped when inspectors smelled spoiled food coming from the back of the truck. When the truck was opened, investigators found pounds of unrefrigerated, raw meat sitting in temperatures of more than 60°F. That food was also ordered to be destroyed by the Ohio Department of Agriculture.

    What these reports revealed, more than the fact refrigerated trucks are traveling long distances with perishable foods, despite being clearly non-operational, was that illegal refrigeration practices were happening in more places than California's unregistered food storage units, and much more frequently than could be imagined.

    When these trucks were found in Ohio last year, investigators begged the question: whose job it is to thoroughly and regularly monitor refrigerated trucks? The answer might surprise and/or anger you. The investigation found that monitoring the trucks was actually nobody's job – not the Ohio Health Department, not the Ohio Department of Agriculture, and not the Public Utilities Commission of Ohio. What's worse is that there is little federal oversight of these refrigerated trucks. So then whose job is it to ensure safe practices? That's a good question and one that the FDA attempted to answer with proposed changes regarding the safe transportation of food.

    The FDA determined that responsibility of clean and cold storage lied equally among shippers, carriers and receivers who transport food that would be consumed or distributed in the United States. The updated regulations, that began to be discussed in April 2014, are intended to ensure that persons engaged in the transportation of food that is at the greatest risk for contamination during transport, simply follow appropriate sanitary transportation requirements.

    Seems easy enough, right? Right.

    The proposed rule of the FDA would help maintain the safety of food during transportation by establishing specific criteria for conditions and practices, training and record keeping, transportation operations, information exchange, transportation equipment and waivers.

    Holding food distributors to higher standards in terms of food safety can only be beneficial, and perhaps, had these standards been enforced more strictly, earlier, the California distribution company that went under investigation last summer, wouldn't have been able to get away with such improper practices for so long.

    Still, the question of WHY remains when it comes to compromising food safety. Why are food distribution companies willing to risk consumer health with compromised product? Unfortunately, the answer, too often, seems to be that the task of monitoring temperature, on top of adhering to sanitation standards and other compliance regulations, seems to be a daunting and expensive task for food distribution companies that are chiefly concerned with maximizing profits and increasing customer bases. It can seem an expensive and time-consuming task to manually monitor temperature at different stages of the distribution cold chain. With the proposed FDA rules; however, less wiggle room will be allowed for companies trying to cut costs on proper storage. The rules would establish requirements for the design and maintenance of vehicles and transportation equipment, ensuring adequate temperature controls, standardizing procedures for exchange of information, training in sanitary transportation practices, and maintained written procedures and records. Sure, the long list of requirements can seem overwhelming, expensive and even impossible, but the truth is that it doesn't have to be so daunting at all.

    Fortunately, there are products available like Temperature@lert's Cell device that can monitor food at different parts of the cold chain, like storage and transportation, affordably, accurately, and automatically. By using the Cell device, food can always be ensured of proper storage. By using the Cell Edition during transportation, the cargo of perishable food could be monitored without wasting diesel fuel and would be able to alert the driver of a potential disaster. During the storage of food, be it at the distributor warehouse or at the retail level, the Cell Edition can be used to monitor the food temperatures before it is cooked or sold to the consumer. Using these monitoring devices is a foolproof way to collect information that can be shared with consumers, to give quantitative and qualitative assurance that the food they are about to consume is safe.

    It's a simple investment choice, really, and the best way that food distributors can provide peace of mind to their customers that want to be promised that the product they are receiving is safe for sale and consumption. Is that so much to ask for? We don't think so.

    refrigeration monitoring, temperature monitoring for refrigerators, food safety monitoring, FDA monitoring for food safety



    Sources:

    1. http://www.fool.com/investing/general/2013/09/24/want-food-from-unsanitary-storage-lockers-why-it-c.aspx
    2. http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm383983.htm?utm_source=rss&utm_medium=rss&utm_campaign=fda-proposes-rule-to-prevent-food-safety-risks-during-transportation
    3. http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm383763.htm#summary
    4. http://www.10tv.com/content/stories/2014/04/01/us-fda-to-move-on-food-transportation-safety.html     


    Written By:

    Kate Hofberg, Epicurean Essayist

    Temperature@lert’s resident foodie from sunny Santa Barbara, Kate Hofberg, creates weekly blog posts, manages the content database, and assists with the marketing team's projects. Balancing a love for both the west and east coast, Hofberg studied at University of California Santa Barbara, where she received a Bachelors in Communications, and Boston University, where she is currently a Masters candidate in Journalism. Before coming to Temperature@lert, Hofberg trained in her foodie ways through consumption of extremely spicy, authentic Mexican food with her three brothers and managing a popular Santa Barbara beachside restaurant. Through her training and love of great food, she brings fresh methods of cooking up content. When Hofberg is not working on Temperature@lert marketing endeavors, she serves as a weekly opinion columnist for the Boston University independent student-run newspaper, The Daily Free Press. If time permits, Hofberg enjoys long walks, reading, playing with her cat, and eating pizza. Her ideal temperature is 115°F because she loves temperatures as hot and spicy as her food.

    Kate Hofberg

    Full story

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