Food production
Temperature and humidity monitoring for food production
TempTrack automatically records temperature and humidity for food producers in raw-material cold rooms, production halls, packing areas and finished-goods warehouses. The system alerts on deviations and replaces handwritten HACCP temperature sheets.
Challenges
What is specific about food production
01
Temperature as a critical control point
In a HACCP plan, storage temperature is most often a critical control point that requires monitoring, limits and a record of corrective actions.
02
Humidity affects quality
Flour, sugar, chocolate, spices and packaging are moisture sensitive. Too much humidity means caking, mould and a shorter shelf life.
03
Different spaces, one team
Raw-material rooms, production, packing, frozen stores and the materials warehouse are all supervised by a small quality-control team.
04
Customer audits and certification
IFS, BRCGS, FSSC 22000 and retailer audits call for tidy and complete records.
References
Customers in this industry
Implementation was incredibly simple. Within two hours we had the complete solution up and running. The mobile app lets us watch temperatures even when we are not on site. I recommend it to anyone who takes quality control seriously.
Marija Kuzmanović
Quality Control, Stamevski d.o.o. Stara Pazova
Regimes
Typical regimes
Indicative values for the most common spaces. Limits are defined by your HACCP plan and product specification.
| Product / space | Regime |
|---|---|
| Raw-material cold rooms | 0…+4 °C |
| Finished chilled goods | +2…+8 °C |
| Frozen stores | ≤ −18 °C |
| Dry-goods warehouseat low humidity | +10…+25 °C |
| Chocolate and confectionerybelow 60 % RH | +15…+18 °C |
| Packing area for chilled goods | ≤ +12 °C |
TempTrack
How TempTrack helps
Automatic HACCP records
Measurements are logged without staff involvement, so there are no forgotten entries or illegible sheets.
Temperature and humidity on one sensor
Dry-goods and packaging warehouses are monitored on both parameters.
Fast installation
Wireless sensors go in without stopping production and without extra IT infrastructure.
Overview from a phone
Quality control sees the state of every room in the mobile app, off site too.
Where sensors are usually placed
- Raw-material cold rooms
- Production halls
- Packing area
- Frozen stores
- Finished-goods warehouse
- Materials and packaging warehouse
Frequently asked questions
How does TempTrack help with a HACCP audit?
The system keeps all measurements and deviations per room. For an audit you pull a report for the requested period, instead of searching through paper sheets.
Does production need to stop for installation?
No. Sensors are battery powered and wireless, so they are installed without cabling and without interrupting work.
Can I set different limits for each room?
Yes. Each sensor has its own temperature and humidity limits and its own alert recipients.
Other industries
≤ +7 °C
Meat processing
Slaughterhouses, cutting plants and meat processing: chill rooms, blast freezers and curing rooms under constant watch.
+2…+8 °C
Dairy
From raw milk intake to cheese ripening and dispatch: every step of the cold chain is documented.
−18 / +4 °C
Distribution & logistics
Distribution centres, cold stores and vehicles: proof that goods stayed in regime from receipt to delivery.
+2…+8 °C
Pharmaceuticals
Wholesalers, pharmacies and laboratories: medicine storage in line with Good Distribution Practice guidelines.
90–95 % RH
Cold storage & agriculture
Fruit and vegetable cold stores, ULO chambers and farms: the harvest kept safe until it is sold.
0…+4 °C
Restaurants & hospitality
Restaurant chains, central kitchens and catering: every fridge and cold room at every outlet on one screen.
See how TempTrack would work at your site
Tell us how many cold rooms or warehouses you have. We will show you the system in action and suggest a sensor layout.