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Temp monitoring made easy

By Buzalka, Mike
Publication: Food Management
Date: Sunday, December 1 2002
HEADNOTE

LeadingEdge

HEADNOTE

Wireless system logs readings, issues alerts if needed.

Kerry Lawrence has a finger in every pot

at Biloxi (MS) Medcal Center's in-house dining operation. That's figuratively, not literally, of course.

Lawrence, the hospital's foodservice director, uses a network of a little over a dozen temperature sensors attached to retail and patient feeding critical control points around the facility. The sensors transmit their readings back to Lawrence using wireless radio frequency (RF) transmissions.

Anything staying outside of preset parameters triggers an alert, and the system retains all the data it collects, providing a valuable resource for compiling compliance reports for public and industry regulators.

The wireless nature of the transmissions not only provides real-time data but has made installation easy and economical. The whole network, including the 15 sensor units, cost under $4,000 to buy and install at the small 153-bed acute-care private hospital in downtown Biloxi.

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