SYSTEM AND METHOD FOR DETERMINING PRODUCT PERISHABILITY
An average spoilage temperature for a product is obtained. The average spoilage temperature is the temperature when the product becomes not viable for customer use. In real-time, the current temperature of the retail store in which the product resides is measured. In real-time, a perishability time for the product is calculated using the average spoilage temperature of the product, and the current temperature of the retail store. In real-time, the location of the product and the time since the product has left a first shelf are tracked. The first shelf is a location where a shelf temperature is maintained to adequately preserve the product. In real-time, the perishability time is compared to the time since the product has left the first shelf. When the time since the product has left the first shelf exceeds the perishability time, an action is taken.
1 . A system, comprising:
a database configured to store an average spoilage temperature for a product, the average spoilage temperature being the temperature when the product becomes not viable for customer use;
a temperature sensor configured to measure the temperature of the retail store in which the product resides;
a location tracking sensor configured to track the location of the product, and in real-time to track the time since the product left a first shelf, the first shelf being a location where a shelf temperature is maintained to adequately preserve the product;
a control circuit coupled to the database, the temperature sensor, and the location tracking sensor, the control circuit configured to:
in real-time calculate a perishability time for the product using the average spoilage temperature of the product and the current temperature of the retail store;
compare the perishability time to the time since the product has left the first shelf; and
form and transmit a control signal to cause an action to occur when the time since the product has left the first shelf exceeds the perishability time.
2 . The system of claim 1 , wherein the control signal is an alert to a customer at a point-of-sale location in the retail store.
3 . The system of claim 1 , wherein the control signal is an alert to a customer as the customer traverses through the retail store.
4 . The system of claim 1 , wherein the product is coupled to an RFID tag.
5 . The system of claim 4 , wherein the location sensor senses the RFID tag.
6 . The system of claim 1 , wherein the control signal is an alert to an employee of the store.
7 . The system of claim 1 , wherein the average spoilage temperature is a temperature above which the item perishes.
8 . The system of claim 1 , wherein the average spoilage temperature is a temperature below which the product perishes.
9 . A method, comprising:
obtaining an average spoilage temperature for a product, the average spoilage temperature being the temperature when the product becomes not viable for customer use;
in real-time, measuring the current temperature of the retail store in which the product resides;
in real-time, calculating a perishability time for the product using the average spoilage temperature of the product, and the current temperature of the retail store;
in real-time, tracking the location of the product and the time since the product has left a first shelf, the first shelf being a location where a shelf temperature is maintained to adequately preserve the product;
in real-time, comparing the perishability time to the time since the product has left the first shelf; and
when the time since the product has left the first shelf exceeds the perishability time, taking an action.
10 . The method of claim 9 , wherein the action comprises alerting a customer at a point-of-sale location.
11 . The method of claim 9 , wherein the action comprises alerting a customer as the customer traverses through the retail store.
12 . The method of claim 9 , wherein the product has an RFID tag.
13 . The method of claim 12 , wherein tracking the location comprises sensing the RFID tag.
14 . The method of claim 9 , wherein the action comprises alerting an employee of the store.
15 . The method of claim 9 , wherein the average spoilage temperature is a temperature above which the item spoils.
16 . The method of claim 9 , wherein the average spoilage temperature is a temperature below which the product spoils.