Food factory temperature monitoring for HACCP self-control

Agrinovo places temperature and humidity sensors at the critical control points of your HACCP plan, from the raw-material cold room to dispatch, checks every reading against the limit written in the plan, and keeps a timestamped record for each point that you export to Excel when an inspector asks for it.

Get a quote on WhatsApp The system for a food plant

Where temperature appears in a HACCP plan

A HACCP plan names the critical control points, sets a limit at each one, and states how each is monitored and recorded. In most food plants temperature is the parameter behind the largest number of those points: the cold rooms that receive raw material, processing rooms with an upper limit, freezers for finished goods and the dispatch cold room. In a dry store the plan usually adds relative humidity. A paper log sheet holds one reading per shift at each point and leaves the nights and weekends empty.

Each sensor carries the limit written in the plan

A sensor gets the name of its point as the plan lists it, with the same minimum, maximum and allowed time out of range. What the plan states and what the system checks are the same numbers, so the record can be read against the plan line by line.

Readings continue when the plant is closed

The controller measures at the interval you choose on nights, weekends and holidays, when nobody fills in a log sheet. If a compressor stops on a Saturday, the record shows the hour the room began to warm.

Every alert is stored with its time

When a point stays beyond its limit, the alert and its time are saved with the readings. Your corrective-action record can then state when the deviation began, when the alert went out and when the reading came back within the limit.

Complete systems for this application

We connect the sensors to the controller and configure the dashboard and alerts before the system ships.

Cold room and refrigerator monitoring

Temperature readings from each fridge, freezer or cold room, an alert when one leaves its range, and a stored record for inspections.

What you get

  • Sensors: Temperature, and humidity where it matters, with the probe chosen for your range, from display fridge to freezer.
Controller:
Omni Genesis Lite for one fridge, Omni Genesis for up to four points, Omni Exodus or expansion for more.
Alerts:
A reading out of range for longer than the time you allow (a normal defrost cycle does not trigger one), and a disconnected probe.
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What we do before and after delivery

  • We connect the sensors to the controller and register them before shipping.
  • We set up the dashboard and configure the alerts with you in the cloud. You can change them at any time.
  • The cloud subscription is included, with a cellular SIM on 4G controllers.
  • After delivery we hold a remote onboarding call. In Israel we also install on site.

Omni Genesis Lite takes one sensor, Omni Genesis four and Omni Exodus six. Expansion adds more. For anything not listed here, tell us what you need to measure and we will put the system together.

What is installed in each area of the plant

  1. Temperature and humidity points

    A temperature and humidity sensor in each raw-material cold room, on the production floor and in the dry store. The sensors share an RS-485 cable, each on its own address, so several points in one area use a single controller port. On a floor that is washed down, the sensor goes in its IP67 housing.

  2. Freezers and product temperature

    A stainless IP68 temperature probe rated down to -55°C for freezers and the finished-goods store, or placed where the plan measures the product itself.

  3. A controller for each area, one account for the plant

    An Omni Genesis controller with four ports covers one area of the plant, and a second controller covers the next. All of them report into the same account over 4G-LTE with the SIM included in the subscription, or over Wi-Fi, and their rechargeable battery keeps them measuring during a power cut.

Setup is free: we onboard your team remotely and install on site in Israel. Measuring point placement inside a single room is covered on the cold room temperature monitoring page, and single units in a kitchen or shop on the refrigerator and freezer monitoring page.

What goes into the HACCP file

A history for every control point

Each reading is kept with its time, value, point name and device. You look at one point for a shift, a day or a month, or at the whole plant on one screen.

Alerts to the people you choose

You decide who on the account receives an alert, and by which channel: SMS, email, phone call or app notification.

The period the inspector asks for, in Excel

Before an inspection you export any point and any period to an Excel file. For areas that are still logged by hand there is a printable temperature log form, and the guide to temperature monitoring for food safety and HACCP lists storage temperatures by food type.

Food plants that use it

Bakeries and patisseries

A cold room, a freezer and a flour store: three sensors on one controller, with room to add more points later without replacing anything.

Dairies and meat plants

Several rooms with narrow ranges. A sensor near the door and another in the far corner of each room, on the same cable.

Small and mid-size food factories

Raw-material rooms, a production floor, a dry store and dispatch, usually covered by one or two controllers.

Importers and bulk distributors

Cold storage and distribution rooms, with a history per room for the day a customer says a delivery arrived warm.

Technical specifications

Temperature and humidity sensor -40 to +80°C, ±0.3°C at 25°C; 0-100% RH, ±3% RH; RS-485 Modbus RTU
Sensor housings Vented, sealed, brass, stainless or sintered, up to IP67
Temperature probe -55 to +125°C, ±0.5°C (-10 to +85°C), stainless, IP68
Controller Omni Genesis: 4 ports, rechargeable battery, 6-32 V DC input, IP65 enclosure
Connectivity 4G-LTE with SIM included, Wi-Fi, Bluetooth
Reporting interval Your choice, from once a minute
Stored per reading Time, value, unit, sensor name, device and location
Export Excel, per sensor and per period
Warranty 24 months on the controller

Questions about temperature monitoring in a food factory

Does the system replace the HACCP plan?
No. It is the monitoring and record-keeping part of the plan: it measures at the critical control points you defined, alerts when a reading crosses the limit and stores a timestamped record per point. The hazard analysis, the choice of points and limits and the corrective-action procedures stay in the plan the factory writes.

What do we hand the inspector?
An Excel file with the reading history of each measuring point for the requested period, with point name, device and time on every row, and the list of alerts sent in that period. It takes the place of handwritten log sheets and shows that monitoring continued through nights and weekends.

How many measuring points does one controller cover?
The Omni Genesis has four ports, and each port can carry several temperature and humidity sensors on one RS-485 cable. A plant with a raw-material cold room, a production floor, a dry store and a finished-goods store usually needs one or two controllers, and more can be added to the same account.

Why measure humidity in the dry store?
Flour, spices and packaging are damaged by moisture long before temperature becomes a concern. The temperature and humidity sensor reads both values at one point, and humidity is stored, alerted on and exported exactly like temperature.

Can the sensors stay on a floor that is washed down?
Yes. The temperature and humidity sensor comes in several housings, including an IP67 option for washdown areas, and the stainless temperature probe is rated IP68. The controller is mounted outside the wet zone in its IP65 enclosure.

Send us the control points in your plan

List the areas of the plant and the limit at each point, and we will work out with you how many sensors and controllers it takes.

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