Food quality and safety model for refrigerated food

1. A system comprising:

a communication network; and

a food product manager in communication with a monitored location through said communication network, wherein said manager receives product-temperature condition information from said monitored location and determines a food product index for a refrigerated product as a function of a frequency and severity of said product-temperature condition information.

2. The system of claim 1 , wherein said product-temperature condition is cyclical.

3. The system of claim 1 , wherein said function is a time-temperature calculation.

4. The system of claim 3 , wherein said time-temperature calculation includes time and temperature set points combined to provide an alarming point.

5. The system of claim 1 , wherein said function is a degree-minute calculation.

6. The system of claim 5 , wherein said degree-minute calculation integrates an ideal product temperature curve with respect to time.

7. The system of claim 1 , wherein said function is a bacteria-count calculation.

8. The system of claim 7 , wherein said bacteria-count calculation periodically calculates a bacteria count for a given temperature at a given time.

9. The system of claim 8 , wherein said periodic calculation produces the bacteria-count curve.

10. The system of claim 7 , wherein said bacteria-count calculation is a function of a base bacteria count, time, product type, and temperature.

11. The system of claim 7 , wherein said bacteria-count calculation includes separately counting both spoiler bacteria and pathogen bacteria.

12. The system of claim 11 , wherein said manager generates a food quality alarm when said spoiler bacteria reaches a predetermined level.

13. The system of claim 11 , wherein said manager generates a food safety alarm when said pathogen bacteria reaches a predetermined level.

14. The system of claim 7 , wherein said manager generates a food quality index calculation to monitor the quality of said refrigerated product.

15. The system of claim 14 , wherein said food quality index includes:

measuring a temperature of said refrigerated product;

determining an average temperature as a function of said temperature;

determining an average shelf-life rating for said refrigerated product;

determining an average ideal storage temperature for said refrigerated product;

determining an average base bacteria count as a function of product type;

determining a bacteria count as a function of said average temperature, said average shelf-life rating and said average base bacteria count;

determining a quality factor as a function of said bacteria count and said average base bacteria count; and

determining an average quality factor.

16. The system of claim 7 , wherein said manager generates a food safety index calculation to provide evaluation of food safety risk.

17. The system of claim 16 , wherein said food safety index includes:

measuring a temperature of said refrigerated product;

determining a maximum temperature as a function of said temperature;

determining a maximum shelf-life rating for said refrigerated product;

determining a maximum base bacteria count as a function of product type;

determining a bacteria count as a function of said maximum temperature, said maximum shelf-life rating and said maximum base bacteria count;

determining a safety factor as a function of said bacteria count and said maximum base bacteria count; and

determining an average safety factor.

18. A method comprising:

transferring product-temperature condition information from a refrigerated location to a management center; and

outputting a food characteristic value at said management center for a refrigerated product as a function of said frequency and severity of said product-temperature condition.

19. The method of claim 18 , wherein said food product index is a food safety index determined by:

measuring a temperature of each of said plurality of product types within a plurality of refrigeration cases;

determining a maximum temperature for each of said plurality of refrigeration cases as a function of said temperature;

determining a maximum shelf-life rating for each of said plurality of refrigeration cases as a function of product type;

determining a maximum base bacteria count for said plurality of refrigeration cases as a function of product type;

determining a bacteria count for each of said refrigeration cases as a function of said maximum temperature, said maximum shelf-life rating and said maximum base bacteria count;

determining a safety factor as a function of said bacteria count and said base bacteria count for each of said refrigeration cases; and

determining an average safety factor for said plurality of refrigeration cases.

20. The method of claim 18 , wherein said food product index is a food quality index determined by:

measuring a temperature of each of a plurality of product types within a plurality of refrigeration cases;

determining an average temperature for each of said plurality of refrigeration cases as a function of said temperature;

determining an average shelf-life rating for each of said plurality of refrigeration cases as a function of product type;

determining an average ideal storage temperature for each of said plurality of refrigeration cases;

determining an average base bacteria count for said plurality of refrigeration cases as a function of product type;

determining a bacteria count for each of said refrigeration cases as a function of said average temperature, said average shelf-life rating and said average base bacteria count;

determining a quality factor as a function of said bacteria count and said average base bacteria count for each of said refrigeration cases; and

determining an average quality factor for said plurality of refrigeration cases.

21. The method of claim 18 , further comprising initiating an alarm if said food product index exceeds a predetermined level.

22. The method of claim 21 , wherein said alarm is initiated at either of said management center and the remote location.

23. A system comprising a processing center in communication with a refrigeration system through a communication network, wherein said processing center receives product-temperature information from said refrigeration system for determining a food product index as a function of a frequency and severity of said product-temperature information for a plurality of product types within a plurality of refrigeration cases.

24. The system of claim 23 , wherein said food product index is a food safety index determined by:

measuring a temperature of each of said plurality of product types within said plurality of refrigeration cases;

determining a maximum temperature for each of said plurality of refrigeration cases as a function of said temperature;

determining a maximum shelf-life rating for each of said plurality of refrigeration cases as a function of product type;

determining a maximum base bacteria count for said plurality of refrigeration cases as a function of product type;

determining a bacteria count for each of said refrigeration cases as a function of said maximum temperature, said maximum shelf-life rating and said maximum base bacteria count;

determining a safety factor as a function of said bacteria count and said base bacteria count for each of said refrigeration cases; and

determining an average safety factor for said plurality of refrigeration cases.

25. The system of claim 23 , wherein said food product index is a food quality index determined by:

measuring a temperature of each of said plurality of product types within said plurality of refrigeration cases;

determining an average temperature for each of said plurality of refrigeration cases as a function of said temperature;

determining an average shelf-life rating for each of said plurality of refrigeration cases as a function of product type;

determining an average ideal storage temperature for each of said plurality of refrigeration cases;

determining an average base bacteria count for said plurality of refrigeration cases as a function of product type;

determining a bacteria count for each of said refrigeration cases as a function of said average temperature, said average shelf-life rating and said average base bacteria count;

determining a quality factor as a function of said bacteria count and said average base bacteria count for each of said refrigeration cases; and

determining an average quality factor for said plurality of refrigeration cases.

26. The system of claim 23 , further comprising initiating an alarm if said food product index exceeds a predetermined level.

27. The system of claim 26 , wherein said alarm is initiated at either of said management center and the remote location.

28. A method of monitoring and managing a refrigeration system at a retail location, comprising:

transmitting information from a refrigeration system at a retail location to a processing center at a remote location; and

determining a food product index as a function of a frequency and severity of said product-temperature information at said processing center for a plurality of product types within a plurality of refrigeration cases of said refrigeration system.

29. The method of claim 28 , wherein said food product index is a food safety index determined by:

measuring a temperature of each of said plurality of product types within said plurality of refrigeration cases;

determining a maximum temperature for each of said plurality of refrigeration cases as a function of said temperature;

determining a maximum shelf-life rating for each of said plurality of refrigeration cases as a function of product type;

determining a maximum base bacteria count for said plurality of refrigeration cases as a function of product type;

determining a bacteria count for each of said refrigeration cases as a function of said maximum temperature, said maximum shelf-life rating and said maximum base bacteria count;

determining a safety factor as a function of said bacteria count and said base bacteria count for each of said refrigeration cases; and

determining an average safety factor for said plurality of refrigeration cases.

30. The method of claim 28 , wherein said food product index is a food quality index determined by:

measuring a temperature of each of said plurality of product types within said plurality of refrigeration cases;

determining an average temperature for each of said plurality of refrigeration cases as a function of said temperature;

determining an average shelf-life rating for each of said plurality of refrigeration cases as a function of product type;

determining an average ideal storage temperature for each of said plurality of refrigeration cases;

determining an average base bacteria count for said plurality of refrigeration cases as a function of product type;

determining a bacteria count for each of said refrigeration cases as a function of said average temperature, said average shelf-life rating and said average base bacteria count;

determining a quality factor as a function of said bacteria count and said average base bacteria count for each of said refrigeration cases; and

determining an average quality factor for said plurality of refrigeration cases.

31. The method of claim 28 , further comprising initiating an alarm if said food product index exceeds a predetermined level.

32. The method of claim 31 , wherein said alarm is initiated at either of said management center and the remote location.

33. A food product manager in communication with a monitored location through a communication network, wherein said manager receives product-temperature condition information from said monitored location and determines a food product index for a refrigerated product as a function of a frequency and severity of said product-temperature condition information.

34. The manager of claim 33 , wherein said product-temperature condition is cyclical.

35. The manager of claim 33 , wherein said function is a time-temperature calculation.

36. The manager of claim 35 , wherein said time-temperature calculation includes time and temperature set points combined to provide an alarming point.

37. The manager of claim 33 , wherein said function is a degree-minute calculation.

38. The manager of claim 37 , wherein said degree-minute calculation integrates an ideal product temperature curve with respect to time.

39. The manager of claim 33 , wherein said function is a bacteria-count calculation.

40. The manager of claim 39 , wherein said bacteria-count calculation periodically calculates a bacteria count for a given temperature at a given time.

41. The manager of claim 40 , wherein said periodic calculation produces the bacteria-count curve.

42. The manager of claim 39 , wherein said bacteria-count calculation is a function of a base bacteria count, time, product type, and temperature.

43. The manager of claim 39 , wherein said bacteria-count calculation includes separately counting both spoiler bacteria and pathogen bacteria.

44. The manager of claim 43 , wherein said manager generates a food quality alarm when said spoiler bacteria reaches a predetermined level.

45. The manager of claim 43 , wherein said manager generates a food safety alarm when said pathogen bacteria reaches a predetermined level.

46. The manager of claim 39 , wherein said food product index is a food quality index calculated to monitor the quality of said refrigerated product.

47. The manager of claim 46 , wherein said food quality index includes:

measuring a temperature of said refrigerated product;

determining an average temperature as a function of said temperature;

determining an average shelf-life rating for said refrigerated product;

determining an average ideal storage temperature for said refrigerated product;

determining an average base bacteria count as a function of product type; and

determining a bacteria count as a function of said average temperature, said average shelf-life rating and said average base bacteria count.

48. The manager of claim 47 , further comprising:

determining a quality factor as a function of said bacteria count and said average base bacteria count; and

determining an average quality factor.

49. The manager of claim 39 , wherein said food product index is a food safety index calculated to evaluate food safety risk.

50. The manager of claim 49 , wherein said food safety index includes:

measuring a temperature of said refrigerated product;

determining a maximum temperature as a function of said temperature;

determining a maximum shelf-life rating for said refrigerated product;

determining a maximum base bacteria count as a function of product type; and

determining a bacteria count as a function of said maximum temperature, said maximum shelf-life rating and said maximum base bacteria count.

51. The manager of claim 50 , further comprising:

determining a safety factor as a function of said bacteria count and said maximum base bacteria count; and

determining an average safety factor.

52. A system comprising a processing center in communication with a refrigeration system through a communication network, wherein said processing center receives information from said refrigeration system for determining a food product index for a plurality of product types within a plurality of refrigeration cases, wherein said food product index is a food safety index determined by:

measuring a temperature of each of said plurality of product types within said plurality of refrigeration cases;

determining a maximum temperature for each of said plurality of refrigeration cases as a function of said temperature;

determining a maximum shelf-life rating for each of said plurality of refrigeration cases as a function of product type;

determining a maximum base bacteria count for said plurality of refrigeration cases as a function of product type; and

determining a bacteria count for each of said refrigeration cases as a function of said maximum temperature, said maximum shelf-life rating and said maximum base bacteria count.

53. The system of claim 52 , further comprising:

determining a safety factor as a function of said bacteria count and said base bacteria count for each of said refrigeration cases; and

determining an average safety factor for said plurality of refrigeration cases.

54. A system comprising a processing center in communication with a refrigeration system through a communication network, wherein said processing center receives information from said refrigeration system for determining a food product index for a plurality of product types within a plurality of refrigeration cases, wherein said food product index is a food quality index determined by:

measuring a temperature of each of said plurality of product types within said plurality of refrigeration cases;

determining an average temperature for each of said plurality of refrigeration cases as a function of said temperature;

determining an average shelf-life rating for each of said plurality of refrigeration cases as a function of product type;

determining an average ideal storage temperature for each of said plurality of refrigeration cases;

determining an average base bacteria count for said plurality of refrigeration cases as a function of product type; and

determining a bacteria count for each of said refrigeration cases as a function of said average temperature, said average shelf-life rating and said average base bacteria count.

55. The system of claim 54 , further comprising:

determining a quality factor as a function of said bacteria count and said average base bacteria count for each of said refrigeration cases; and

determining an average quality factor for said plurality of refrigeration cases.

56. A method of monitoring and managing a refrigeration system, comprising:

transmitting information from a refrigeration system at a retail location to a processing center at a remote location; and

determining a food product index at said processing center for a plurality of product types within a plurality of refrigeration cases of said refrigeration system, wherein said food product index is a food safety index determined by:

measuring a temperature of each of said plurality of product types within said plurality of refrigeration cases;

determining a maximum temperature for each of said plurality of refrigeration cases as a function of said temperature;

determining a maximum shelf-life rating for each of said plurality of refrigeration cases as a function of product type;

determining a maximum base bacteria count for said plurality of refrigeration cases as a function of product type; and

determining a bacteria count for each of said refrigeration cases as a function of said maximum temperature, said maximum shelf-life rating and said maximum base bacteria count.

57. The method of claim 56 , further comprising:

determining a safety factor as a function of said bacteria count and said base bacteria count for each of said refrigeration cases; and

determining an average safety factor for said plurality of refrigeration cases.

58. A method of monitoring and managing a refrigeration system, comprising:

transmitting information from a refrigeration system at a retail location to a processing center at a remote location; and

determining a food product index at said processing center for a plurality of product types within a plurality of refrigeration cases of said refrigeration system, wherein said food product index is a food quality index determined by:

measuring a temperature of each of said plurality of product types within said plurality of refrigeration cases;

determining an average temperature for each of said plurality of refrigeration cases as a function of said temperature;

determining an average shelf-life rating for each of said plurality of refrigeration cases as a function of product type;

determining an average ideal storage temperature for each of said plurality of refrigeration cases;

determining an average base bacteria count for said plurality of refrigeration cases as a function of product type; and

determining a bacteria count for each of said refrigeration cases as a function of said average temperature, said average shelf-life rating and said average base bacteria count.

59. The method of claim 58 , further comprising:

determining a quality factor as a function of said bacteria count and said average base bacteria count for each of said refrigeration cases; and

determining an average quality factor for said plurality of refrigeration cases.