Temperature monitoring for perishable products Bluetooth HACCP temperature and humidity data logger

Temperature-controlled food logistics includes the transportation and logistics of foodstuffs maintained at Arctic temperatures ranging from -18°C to spring temperatures.

For example, fish and fish preparations (frozen or deep-frozen) must be transported at -18°C - butter at +10°C, meat at +6°C, minced meat at +2°C and pasteurized milk and fresh dairy products (yoghurt, cream, fromage frais) at +6°C.

Depending on the outside temperature (winter, summer), logistics transport vehicles must be able to heat or cool. Various transport vehicles are used for this purpose: refrigerated semi-trailers with different cooling zones, tankers or vans. All logistics vehicles are subject to permanent temperature control and documentation. 

Food products are stored in different warehouses, at different temperatures and under different storage conditions. In deep-freeze warehouses (TiKo or TK warehouses), foodstuffs are generally cooled to between -20 and -24°C. In some cases, there are also "rapid freezing" cells down to -35°C. The top priority is to ensure that the cold chain is not interrupted.

For the storage of dairy products or fresh fruit and vegetables, the temperature is generally between +2 and +8°C, and humidity is increased where necessary. Cleanliness requirements are particularly high. Different temperatures are used in cold stores for frozen, defrosted and meat products. In the cold store, a temperature of -1 to +2°C is prescribed, in the defrosting zone <10°C (2-15°C with air flow) and in the freezing chambers at least -18°C. The temperature requirements (maximum temperature) for foodstuffs of animal origin subject to refrigeration, which are supplied in bulk or in self-service packaging, are as follows: fresh meat (except poultry) +7°C, poultry products +4°C, offal, fresh (also ground) +3°C, meat preparations from EU-approved establishments (self-service packaging) +4°C.

As a general rule, constant monitoring of storage and processing temperatures and high hygiene standards guarantee perfect quality. The temperature in a chocolate warehouse is between 12°C and 20°C (usually 18°C).

Chocolate is sensitive to humidity, oxidation, heat, temperature fluctuations and odors. If stored in an airtight container in a suitable room, chocolate has a very long shelf-life of at least one to two years.

Blue Tag TH20 is an intelligent Bluetooth HACCP temperature and humidity data logger based on Bluetooth communication technology. Blue Tag TH20 offers a temperature range from -30°C to +70°C. It comes with up to 65,000 measurement values with real temperature and humidity display.

With the Bluetooth application supplied by our company, you can quickly and precisely adjust the various product parameters. The Bluetooth connection via app lets you read temperature data via your phone's app. The Bluetooth temperature monitor has been CE, CE-RED certified and complies with EN12830 for the transport, storage and distribution of foodstuffs.