Temperature registration

Legislation and legal liability make it necessary to constantly monitor raw materials, additives and finished products before, during and after the production process. The HACCP (Hazard Analysis and Critical Control Points) are guidelines intended to increase the safety of foodstuffs. This means that companies that are involved with the preparation, processing, treatment, transportation and distribution of foodstuffs must therefore identify all aspects of the production process and analyse them in terms of risk. For example, this has made the constant monitoring and registration of cooling and refrigeration cells an obligation.

The wireless temperature sensors of T Comm Tracking & Tracing make it possible to constantly monitor the temperature fluctuations of the goods. The temperature sensors constantly measure the temperature of the goods and send this information to the tracking & tracing system. Readings are refreshed every 15 minutes. T Comm Tracking & Tracing can also evaluate the load wirelessly in real time. As soon as the temperature exceeds the indicated range the system sends a warning to the responsible manager via the computer or SMS. A report of all the values measured can easily be printed out via the web portal for presentation to the various organisations.