Category: FS Management
The internet of things can extend to the food safety world. First, the internet of things (IoT) is network of computer devises that connect together to transfer data. The data transfer can occur without human intervention. How can that help retail-foodservice food safety? Let’s recap the five major risk factors for foodborne illness as described by FDA in the Food Code.
- Improper hot/cold holding temperatures of potentially hazardous food
- Improper cooking temperatures of food
- Dirty and/or contaminated utensils and equipment
- Poor employee health and hygiene
- Food from unsafe sources
Last March 2018 ROP Notes (pdf) Special Process Meats Bringing the farm to the fork (microgreens, etc) Molecular Gastronomy The digital revolution !! Online courses available NOW Retail-foodservice processes of concern Special Processes (non-meat) Special Process Auditing


The RFSC is a consortium of food industry member organizations and individual professionals. The consortium is mountain-west based (Utah, Nevada, Wyoming) with the main goal of collaboration between its members in food safety across the USA. Collaboration activities include education, training, workshops, conferences, networking events, and the creation of retail-foodservice food safety standards.
As a consortium, member organizations or individual professionals may join and collaborate at will. The Consortium is apolitical with the exception of stakeholder activities within the structure of the Conference for Food Protection. Hopefully rare, but members may also oppose any activities of the Consortium.




TTIs are time-temperature integrators. They generally consist of a very specific dye that moves along a path based on both temperature and time. In food safety, they can function as monitors of times and temperatures in instances where temperature dataloggers cannot. The prime example is in consumer packaging.
The rapid development of mail order food delivery has highlighted a major concern in temperature assurance during shipping.
Current Option 1: Place non-toxic “blue” ice type products in a Styrofoam box or similar to preserve the cold temperature during delivery and receipt. However, there is no assurance or knowledge of the temperature. And, there is no assurance a consumer will notice a warm food delivery.
Current Option 2: Several shipping companies offer expensive guaranteed cold (refrigerated) storage before delivery. These shipping options are often used for vaccines and similar. But even these shipping methods leave packages at doorsteps that are not temperature controlled. If the customer does not retrieve a food product package in a timely manner it can warm to unsafe levels.
Using these TTIs can provide the consumer with a very easy to read label for safety assurance. Do an internet search for different brands to determine best use and best cost.