Introduction
Monitoring and controlling food
storage temperatures at all stages of
the cold chain is a critical aspect of
food safety. Any break in the chain
can lead to food waste, the risk of
foodborne illnesses, and a failure to
adhere to standardized regulations.
Thanks to the robustness of LoRaWAN
technology, wireless sensors are now
better able to handle the performance
requirements of demanding
environments located in food service
organizations including commercial
restaurants, warehouses, transport
vehicles, and every other stage of
the food cold chain. This white paper
discusses how the right LoRaWAN
system can ensure the most effective
cold chain monitoring.
Ensuring
Food Safety
Compliance
Through Wireless
Sensing
For health and economic-related
reasons as well as to ensure FDA-
compliance, restaurants and the
food service industry in general
have very strict guidelines for food
safety. According to the Centre for
Disease Control & Prevention (CDC),
an estimated 48 million Americans
(about one in six people) get sick
from foodborne illness each year.
Studies done by the Food and
Agriculture Organization (FAO) of
the United Nations showed that an
estimated one-third of all human food
(approximately 1.3 billion tons) world-
wide is lost or wasted somewhere
along the supply chain that ranges
from farms to processing plants,
warehouses, retailers, restaurants, and
our own homes (from farm to fork).
There are strict guidelines outlined
by the HACCP (Hazard Analysis and
Critical Control Points) management
system. The HACCP is a globally
recognized risk-based preventative
approach that, according to the FDA
(US Food & Drug Administration),
addresses food safety by analyzing
and controlling "biological, chemical,
and physical hazards from raw
material production, procurement
and handling, to manufacturing,
distribution, and the consumption of
the finished product." These guidelines
apply to all stages of the food service
supply chain – from raw materials to
shipping to the finished product.
One of the five major risk factors
identified in the FDA's Food Code
is improper holding temperatures. In
addition (and alarmingly), the FDA
has found that 91% of full-service
restaurants have no FSMS (Food
Safety Management System).
Monitoring and controlling food
storage temperatures throughout the
supply chain or, in this white paper's
case, the cold chain, is a critical (and
regulated) aspect of food safety. Both
raw ingredients and cooked products
must be maintained at certain
temperatures to ensure they're safe for
consumption, and breaks in this chain
is one of the biggest reasons for food
waste. When proper temperatures
are not maintained, food must be
discarded or risk the spreading of
foodborne illnesses. Considering the
number of foodborne illnesses and the
massive amount of food waste each
year, the need for and enforcement
of strict, standardized food safety
guidelines is obvious.
Alarmingly, the FDA
has found that 91%
of full-service
restaurants have no
FSMS (Food Safety
Management System).
