Electricity + Control October 2018

Solution: hygienic sensors with remote temperature monitoring capabilities Monitoring and documenting temperatures throughout the food chain is imperative. Howev- er, manual documentation can be costly, requiring significant investments in time and resources. An IIoT solution to this problem is wireless tem- perature sensors. Wirelessly-connected tempera- ture sensors can be used to automate the docu- mentation process by wirelessly transmitting data through a controller. Not only does this solution allow for historical data to be stored and accessed in the future, but it also allows for real-time condi- tion monitoring. This means that, if the temperature of a food storage area rises above a set threshold, instant alerts can be sent, warning a manager that tem- perature requires adjustment. These alerts can be made viewable in the HMI, sent via text message, and/or set to initiate a warning signal on a tower light or other visual indicator. The ability to identi-

introduced to food products in several different ways before, during, or after food processing. While there are many points at which biological hazards can be introduced, temperature change is one of the most critical conditions for pathogen growth. For example, when lunch meat products are not lowered to the proper temperature quickly enough, or are not maintained at the correct tem- perature after processing, harmful bacteria will be allowed to grow. Ensuring that temperature levels remain appropriately controlled at all points – from food processing to distribution – can help prevent many biological hazards from reaching harmful lev- els. In addition, pathogens can be introduced if ma- chine components come into frequent contact with food. Components without a hygienic design (e.g. deep grooves where food can become lodged) may not be easily cleaned even with rigorous washdown practices and can become a food safety risk.

fy potentially dangerous temperature changes as they occur can help pre- vent product spoilage and save costs. In addition to remote temperature monitoring, another way to protect against the growth of pathogens during food production is to select sensors with a hygien- ic design. Any sensor that regularly comes into direct contact with food must be FDA-rat- ed. However, this rating is not required of the many sensors that do not typically come into direct contact with food.

Electricity + Control

OCTOBER 2018

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