Is one temperature fluctuation all it takes to break your cold chain? Not-so-shockingly, yes. It simply underlines the significance of maintaining food safety throughout the cold chain as any temperature fluctuations, human error, and outdated record-keeping systems can lead to significant losses due to spoilage, decreased shelf life, and potential foodborne illnesses.

Tired of managing records the hard way? Smart Record can help you do it all on your mobile devices. Keeping track of records shouldn’t feel like a chore. Yet, many businesses still rely on bulky binders or outdated filing systems, wasting time and effort trying to stay organized, amidst the unstandardized and tedious nature of storing, managing, and retrieving documents.

A recent research paper “Advancing Food Safety Through IoT Real-Time Monitoring & Control System in Food Production” talks about how introducing an IoT-based system for real-time monitoring of critical food safety parameters such as temperature, humidity, and the presence of pathogens can continuously monitor environmental conditions and potential hazards throughout the food supply chain. Let’s dive deeper into what this concept constitutes for food businesses to transform the way production operations are managed.

Did you know that keeping foods in the temperature danger zone of 41 to 135 °F (5 to 57 °C) is known as time-temperature abuse, which is a common source of foodborne illness and a major health code violation?

TCS, which stands for Time/Temperature Control for Safety, is a classification assigned to foods that are more susceptible to microbial contamination and typically have a shorter shelf life compared to others as they either naturally harbor a significant load of microorganisms from the outset or possess ideal conditions for pathogens to thrive and multiply.