Foodservice Temperature Monitoring Systems: A Quick Reference Guide

The Internet of Things (IoT) is now pervasive. There appears to be a new IoT device being produced every day, from phones to watches to autos. Most of us who aren’t tech-savvy have no idea what the Internet of Things is or whether it’s simply another jargon.

Truthfully, IoT isn’t simply a new trend; it’s here to stay. In reality, it’s not as outlandish as it appears at first sight. In reality, the Internet of Things (IoT) offers a wide range of applications that may make everyday tasks easier, quicker, and more efficient. The Internet of Things (IoT) has a wide range of uses in the kitchen, including saving money and safeguarding inventory. See how IoT may benefit you in the next paragraphs.

What is the Internet of Things (IoT)?

The Internet of Things is known as IoT. It’s important to focus on the final letter of IoT, which stands for things, in order to better grasp it. Thing is a figurative term for the implements we employ to accomplish our tasks. Consider the implications of these ideas in the context of the foodservice industry. Ventilation systems, stoves, and water heaters are all possibilities.

What if you could link all of these “things” such that they could exchange data with each other and with you on their own? The Internet of Things is based on this principle, and it already exists. In the Internet of Things (IoT), objects and equipment are linked together in a systematic manner. Autonomous functionalities, such as measurements and data logging, allow users to guarantee they have the most accurate information at their fingertips It’s also possible that they can assist you in analyzing such data in order to boost efficiency, save money and/or prevent hazardous occurrences from occurring.

How is IoT monitoring implemented?

To understand how IoT devices communicate with one other, we need to know how they communicate with the internet. Semiconductors and other microchips are found in Internet of Things (IoT) devices, allowing them to function independently and connect to the internet. These gadgets automatically transfer data to the cloud when a task is performed.

But what is the cloud, exactly? “Cloud computing” refers to data storage on the internet rather than on your personal computer’s hard disc. As computers and the internet became more advanced, consumers realized that keeping data in the cloud made it more widely available and safer for all devices and operating systems to access. You can still access your files and apps even if your computer or hard disc fails.

Cloud computing and storage also have the benefit of allowing developers to continuously improve and upgrade their software, resulting in better performance and more accessibility for end-users. As a result, it was only a matter of time until this cutting-edge technology began to appear in commonplace goods.

Internet of Things (IoT) versus smart technologies

You’ve probably seen the proliferation of “smart” appliances like refrigerators, thermostats, and garage door openers on the market these days. You might be startled to learn that “smart” and “IoT” are nearly identical. As a result, there is likely an IoT-integrated gadget that can assist you with any task.

In what ways might foodservice temperature monitoring systems be used?

Foodservice is one of the few areas where IoT devices may have the most impact. It’s not yet possible for IoT devices to assist you in prepping, but they can help you monitor and regulate aspects that make operating your operation easier.

Cold storage equipment is one area where IoT technology can have a significant impact. It is common practice for foodservice establishments to keep perishable goods in cold storage facilities. However, cold storage equipment is effective, which is an issue. Refrigeration systems commonly experience component fatigue as a result of their near-constant operation, resulting in temperature excursions and, in some cases, total malfunctions. The consequences of a comprehensive collapse are worsened by the squandering of valuable perishable merchandise.

Time and temperature are responsible for 85 percent of inventory loss in the foodservice industry. The food safety risk zone for perishables held above 40°F for more than two hours has been crossed, and they must be thrown away immediately.

A large portion of restaurants’ operating costs is wasted food. There is an average of 28-35 percent waste in the foodservice industry. Reducing food waste can thus have a big influence on your financial situation.

Choovio is here. For the restaurant business, Choovio provides LoRaWAN IoT integrated temperature and humidity monitoring devices. As soon as every ten minutes, Choovio takes a wireless remote temperature reading and records it, ensuring that your perishable inventory is kept at or below the set temperature limit. Your inventory and bottom line are protected when Choovio alerts you of dangerously high temperatures through SMS or email.

Which foods must be kept at a specific temperature and for a specific period of time in order to be safe?

Check out these tips if you want to reduce food waste and boost your bottom line. If you’re concerned about the safety of your food, check out this article.

Your ingredients are the heart of your business, regardless of the type of foodservice facility you run. Ground beef, for example, is a common ingredient in hamburgers served at fast-food restaurants. To create charcuterie boards in high-end restaurants, premium cheeses may be the primary ingredient. Produce for salad bars is needed by corporate catering providers. They all have one thing in common: they are all fresh and need to be stored in the refrigerator.

30 to 33 percent of the average restaurant’s expenditure is spent on ingredients. Restaurants, on the other hand, lose 28-35% of their revenue due to food waste. It is difficult to monitor and avoid food waste even though it results in lost profits for food service establishments.

85 percent of the food waste may be traced to a lapse in temperature regulation, putting the food at risk of contamination. Items that have been kept at temperatures above 40 degrees Fahrenheit for more than two hours are considered to be in the danger zone. It is possible and inevitable that temperature excursions will occur despite all attempts, even those using manual foodservice temperature monitoring systems. If you want to get the most out of your inventory, it’s important to know the broad rules of time/temperature control and how they affect particular objects. In this section, you’ll discover which foods necessitate temperature and timing controls for safety.

Meat

Because of the increased number of germs naturally found in animals, meat products are more susceptible to spoiling.

In addition, the higher microbial load in meat causes it to degrade faster and poses a greater health risk when eaten. Raw meat may deteriorate in less than a week, with some goods like ground beef or chicken degrading in only a few days, even under the best storage circumstances. If you eat rotten meat, the chances of contracting foodborne infections like salmonella are quite high.

Dairy

Dairy products, such as cheese, milk, and yogurt, come from live beings, much like meat. Due to the abundance of microorganisms in their environment, they are particularly vulnerable to poor conditions of storage and are susceptible to disease. A properly chilled dairy product normally goes bad after 4-5 days, even if it has been pasteurized.

Vegetables

For many vegetables, especially leafy greens, it is necessary to keep them at a certain temperature. Despite the fact that vegetables aren’t derived from animals, germs and other microbes may nonetheless easily infect them. Leafy greens may perhaps be the second most prevalent cause of foodborne disease in the United States after chicken. Leafy green vegetables can stay anywhere from seven to ten days under ideal conditions, although other vegetables, like squashes, can last considerably longer.

Fruits

Due to their high sugar content, fruits present distinct issues when it comes to temperature and timing management. A condition known as oxidation occurs if the sugar content is not properly preserved. Fruits aren’t the only foods that succumb to oxidation, but because they’re often brighter in color than leafy greens, the rotting process is more noticeable, typically in the form of browning and a loss of shape. Depending on the kind of fruit, many fruits may be stored for up to seven days in the correct circumstances.

Ensuring the safety of foods that must be kept at specific temperatures and times

Choovio foodservice temperature monitoring systems are aimed at reducing food loss caused by a lack of temperature control in the warehouse.

Refrigeration equipment’s storage temperatures are monitored by Choovio’s sensors, which alert users when a temperature change happens. An SMS, email, or phone call from Choovio lets you know if she’s identified high temperatures in your inventory, allowing you to take preventative actions such as moving it or contacting service people to repair the machine.

Temp swings are unavoidable, but they don’t have to be disastrous with Choovio.