Food factory temperature monitoring for HACCP self-control
Food manufacturers are expected to run a documented self-control programme, and temperature is the critical control point that appears in every one of them. The system measures at every point you define, alerts when a reading crosses the limit, and keeps a timestamped record that exports to Excel when the inspector asks.
Mandatory self-control: what the programme asks for
What a HACCP-based self-control programme requires, and what the system does against each requirement.
The requirement
Food safety regulators increasingly require food manufacturers to run a documented self-control programme based on HACCP principles as a condition of the manufacturing licence. It applies to manufacturers, bulk distributors and importers, and to small producers at a scale that matches the complexity of their operation.
The programme covers hazard analysis, critical control points with limits, consistent monitoring and current records. Control of temperatures and storage is what an inspection checks.
What the system covers
- ·Consistent monitoring: a reading at every point at the interval you set, from one minute up, through nights and weekends.
- ·Limits per point: a minimum, a maximum and an allowed excursion duration per sensor, matching the limit you defined in the plan.
- ·Alert: an excursion that outlasts the allowed duration sends an alert to every user on the account, and the alert is stored with its time.
- ·Record: every reading with timestamp, point name and device, exported to Excel for the period the inspector requests.
From the critical control points to the Excel file
What is installed, where, and what comes out of it.
- 01
A sensor at every critical control point
A temperature and humidity sensor in the raw-material cold room, on the production floor and in the dry store, on one RS-485 bus. A stainless IP68 temperature probe in the freezers and the finished-goods store. An climate sensor for a climate point close to the controller.
- 02
A controller per area
An Omni Genesis controller with four ports covers one area of the factory, and a second controller covers the next. All report over Wi-Fi or 4G-LTE with a SIM included in the subscription into the same account, run on a rechargeable battery and connect to a power adapter wherever a socket exists.
- 03
The limit from the plan, into the system
Each sensor gets the name of the point as it appears in the plan, the upper and lower limit and the allowed excursion duration. What is written in the plan and what the system checks are the same number.
- 04
Real-time alert, record for the audit
An excursion sends an alert by SMS, email, phone call or push notification to every user on the account. The history of every point is stored in the cloud, and before an inspection you export the requested period to Excel. For areas still logged by hand, a printable temperature log form.
For storage temperatures by food type and the structure of the records, see the guide to temperature monitoring for food safety and HACCP.
The areas monitored in the factory
From raw material to finished goods, in one account.
Raw-material cold rooms
Meat, dairy, vegetables, each in its own range. Several sensors in a large room, on one cable.
Production floor
Room temperature in processing areas where the plan sets an upper limit. A history per shift.
Dry store
Flour, spices, packaging. Temperature and relative humidity from the same sensor, because humidity is what spoils things here.
Finished goods and dispatch
Freezers and cold rooms before dispatch. The record of the moment the shipment left, when a customer asks.
Who the programme applies to
Small and mid-size food factories
One or two controllers cover all the critical control points. Expand without replacing.
Bakeries and patisseries
One cold room, one freezer and a flour store. Three sensors on one controller, and a record ready for inspection.
Dairies and meat plants
Narrow ranges and several rooms. A sensor by the door and one in the corner of each room, on the same bus.
Importers and bulk distributors
Cold storage and distribution rooms the programme also applies to. A history per room when a customer claims a delivery arrived warm.
Technical specifications
| Temperature and humidity sensor | -40 to +80°C, ±0.3°C; 0-100% RH, ±3% RH; RS-485 Modbus RTU |
| Temperature probe | -55 to +125°C, ±0.5°C, IP68 |
| Climate sensor | -40 to +125°C, ±0.3°C; ±2% RH |
| Controller | Omni Genesis, 4 ports, rechargeable battery, 6-32V DC input |
| Connectivity | Wi-Fi / 4G-LTE (SIM included), Bluetooth |
| Reporting interval | Your choice, from one minute up |
| Record | Timestamp, value, unit, sensor name, device and location, per reading |
| Export | Excel, per sensor and per period |
| Users | Unlimited, view and edit permissions per user, per screen |
| Warranty | 24 months on the controller, 12 months on sensors |
Questions about temperature monitoring in a food factory
Is the system the factory's HACCP plan?
What does the inspector receive?
How many measurement points can be covered?
Does it fit a small producer?
What about the dry store and humidity?
Talk to us about the control points in your factory
Tell us which areas the factory has and what the limits in the plan are, and we will scope the sensors and controllers with you.
Send a message insteadThe record the inspector asks for, without a log sheet
Monitoring at every critical control point, an alert on excursion, and an Excel file for any period.
Technical capabilities
The facts an integration plan needs. Full measurement range and accuracy specifications are on every product page and datasheet.
Sensor protocols
- RS-485 Modbus RTU
- SDI-12
- I2C
- Analog
- 1-Wire
Connectivity
- 4G LTE cellular (optional)
- Wi-Fi
- Bluetooth
Power and enclosure
- Solar powered
- Battery operated, deep-sleep cycle
- IP65 rated controllers
Data and integration
- Cloud dashboard with real-time alerts
- Configurable reporting intervals
- REST API access