WO2019218017A1

WO2019218017A1 - A device for electronically measuring temperature of a food item at predetermined milestones

Info

Publication number: WO2019218017A1
Application number: PCT/AU2019/050464
Authority: WO
Inventors: David Cox; Kean Maizels
Original assignee: Advanced Catering Solutions Pty Ltd
Priority date: 2018-05-17
Filing date: 2019-05-16
Publication date: 2019-11-21

Abstract

Technology described herein relates to overcoming technical challenges associated with operation of technology for the purposes of implementing quality assurance practices in a food preparation environment. To this end, embodiments include custom handheld devices including a set of input devices (including token reader inputs and temperature sensing inputs) and a user interface device (for example a touchscreen), these devices being configured to guide a user through data collection processes.

Description

A DEVICE FOR ELECTRONICALLY MEASURING TEMPERATURE OF A FOOD ITEM AT PREDETERMINED MILESTONES

FIELD OF THE INVENTION

[0001] The present invention relates to a device and method for electronically measuring temperature of a food item and recording each measurement time of a food preparation process including a plurality of predetermined milestones, and a system for determining whether the food item is safe for consumption or a corrective action is required.

BACKGROUND TO THE INVENTION

[0002] Large-volume catering companies around the world are required to measure and record the temperatures of all batches of food at specific times during their preparation, cooking, chilling and packaging to prove the food is safe for human consumption. Caterers must identify all food batches at all times in their food preparation process from chef to customer. Traditional measurement and recording is performed using writing instruments such as pens and pencils onto paper and observing wall clocks, wristwatches, and periodic readings taken from thermometers on an ad hoc basis. Caterers use handwritten labels attached to the food trays, which are ineffective and inefficient. This primitive and attention diverting process relies on the memory and discipline of chefs and food assistants to be successful at maintaining compliance. The traditional process is difficult to adhere to for chefs and food assistants which leads to incomplete and inaccurate records. It is not uncommon for chefs to fabricate information to ensure the written documents are auditable as a nominal attempt at meeting compliance.

[0003] The traditional process suffers from many weaknesses which provides many opportunities to circumvent compliance procedures.

[0004] Broken audit trails and fabricated documents lead to litigation risk in the event of food poisoning allegations. Additionally, the traditional process is extremely labour-intensive, costing around $400,000 per annum for a medium sized food preparation facility:

[0005] For airline caterers and manufacturers, the traditional process typically involves 10 to 40 chefs, 10 to 60 plating assistants and 3 to 10 Quality Assurance (QA) staff. In convention centers, cruise ships and stadiums the traditional process involves 10 to 70 chefs, 20 to 40 serving assistants and 1 to 6 QA staff.

[0006] The traditional process is a major contributor to low staff morale as a result of adhering to a frustrating routine, poor communication and high levels of food wastage. It is an advantage of at least one embodiment of the present invention to address one or more of these problems.

SUMMARY OF THE INVENTION

[0007] The inventive concept arises from a recognition that the provenance of prepared food items is critical to avoid food poisoning incidents in large volume food preparation facilities, and that the tracking and traceability of food items during the food preparation process must be efficient for food preparation staff to interact with to ensure the information is relevant, accurate, timely and trustworthy. A rule-based system comprising a plurality of rule sets including a plurality of rules enforced by computer executable code modules is implemented to provide fraud resistance and can prevent or minimise the incidence of non- compliance.

[0008] There is a desire by chefs, food assistants and high volume catering companies for a device, system and computer implemented method to track and record all food batches along their journey from chef to customer (prepared, cooked, chilled and packaged/served) and minimise the ability for non- compliance. Identifying every food batch passing through a food preparation facility at all critical milestones along its journey from chef to customer, and measuring its temperature and recording the time of the measurement in a convenient, unobtrusive and quick manner is a technical problem addressed by the present invention. Non-compliance to food safety regulations can be prevented or minimised by forcing each food batch to adhere to a procedure that is monitored and controlled by computer software. Each food batch can be traced at discrete time intervals and an audit trail can be produced to determine whether any anomalies exist.

[0009] The system comprises a plurality of handheld devices. Each handheld device has probe and contactless thermometers and barcode scanner that measures the temperatures and records measurement times of food items. A label printer prints a barcode for every food item or container of food items. The barcode enables the food items or containers be tracked digitally throughout its journey from chef to customer, removing the traditional paper trail. The system implements rule sets associated with milestones for each journey to prevent or minimise non-compliance and to enforce a uniform process for quality assurance for every food item throughout each entire food preparation process.

[0010] A combination of unique barcoded labels affixed to food containers/food items and cloud- based or server executed software is provided to enables digital tracking and automated recording of critical food safety parameters of all food items that are labelled with the barcode labels.

[001 1] The present invention, in one aspect, comprises a device for electronically measuring temperature of a food item and recording each measurement time of a food preparation process including a plurality of predetermined milestones. The device comprises a touchscreen display configured to receive user input to select a food item description corresponding to the food item, and display operational instructions and status information corresponding to milestones of the food preparation process related to the selected food item description. The device comprises a contactless temperature sensor to measure an external temperature of a food item in response to actuation of a trigger. The device comprises a probe thermometer to measure an internal temperature of a food item. The device comprises an indicia reading device configured to read a visual indicia relating to a unique identifier corresponding to a human operator or a food item. The device comprises a computer processor configured to generate a data record that associates at least one measured temperature with a measurement time, the unique identifier and the food item. The device comprises a wireless network interface configured to communicate the generated data record to a remote server. For each predetermined milestone of the food preparation process, the remote server is configured to evaluate the data record against a rule set to determine whether the food item is safe for consumption or a corrective action is required.

[0012] The rule set may comprise:

• comparing the at least one measured temperature to a minimum temperature value relating to the food item; and

• calculating an elapsed time from a previous milestone using the measurement time.

[0013] The corrective action may comprise: halt plating, discard food item, retrain staff, or require quality assurance acknowledgement.

[0014] The indicia reading device may be a barcode scanner and the visual indicia may be a barcode.

[0015] Each predetermined milestone of the food preparation process may comprise: a minimum temperature value or maximum temperature value, and a time duration value from a previous milestone.

[0016] The contactless temperature sensor may be an infrared temperature sensor.

[0017] The computer processor may be further configured to generate a visual indicia to be printed by a wireless printing device for attachment to a container containing the food item.

[0018] The probe thermometer may comprise a penetration stem movable from an extended position from a retracted position.

[0019] The indicia reading device may be a barcode scanner or an image sensor.

[0020] The present invention, in another aspect, comprises a system for electronically measuring temperature of a food item and recording each measurement time of a food preparation process including a plurality of predetermined milestones. The system comprises a remote server configured to store data records relating to food items of a food preparation process. The system comprises at least one handheld device. The handheld device comprises a touchscreen display configured to receive user input to select a food item description corresponding to the food item, and display operational instructions and status information corresponding to milestones of the food preparation process related to the selected food item description. The handheld device comprises a contactless temperature sensor to measure an external temperature of a food item in response to actuation of a trigger. The handheld device comprises a probe thermometer to measure an internal temperature of a food item. The handheld device comprises an indicia reading device configured to read a visual indicia relating to a unique identifier corresponding to a human operator or a food item. The handheld device comprises a computer processor configured to generate a data record that associates at least one measured temperature with a measurement time, the unique identifier and the food item. The handheld device comprises a wireless network interface configured to communicate the generated data record to the remote server. For each predetermined milestone of the food preparation process, the remote server is configured to evaluate the data record against a rule set to determine whether the food item is safe for consumption or a corrective action is required. The system comprises a wireless printer in wireless communication with the at least one handheld device or server, configured to print a visual indicia for affixing to a food container containing the food item.

[0021] The present invention, in yet another aspect, comprises a method for electronically measuring temperature of a food item and recording each measurement time of a food preparation process including a plurality of predetermined milestones. The method comprises receiving user input to select a food item description corresponding to the food item, and display operational instructions and status information corresponding to milestones of the food preparation process related to the selected food item description. The method comprises measuring an external temperature of a food item in response to actuation of a trigger. The method comprises measuring an internal temperature of a food item. The method comprises reading a visual indicia relating to a unique identifier corresponding to a human operator or a food item. The method comprises generating a data record that associates at least one measured temperature with a measurement time, the unique identifier and the food item.

[0022] The method comprises communicating the generated data record to the remote server. The method comprises evaluating the data record against a rule set to determine whether the food item is safe for consumption or a corrective action is required.

[0023] The method may further comprise printing a visual indicia for affixing to a food container containing the food item.

[0024] The system comprises a plurality of handheld devices with inbuilt IR sensor, probe thermometer, barcode scanner and touchscreen interface. Thirty chefs at a facility do not need to share individual thermometer probes, IR thermal guns, pens, paper and looking at a wall mounted clock and remembering to check the temperature of the food they prepare. Advantageously, there may be two handheld devices in accordance with the present invention that may be used to check and record all critical data. Alerts and alarms from the handheld devices ensure no milestones are breached or missed. This frees up the time of chefs allowing them to focus on cooking and may save around $180,000 per annum per kitchen.

[0025] The system features the unique ability to generate barcoded labels for every batch of food, which allows the operator to identify each batch at all critical recordable moments in its journey and providing immaculate reporting, removing all paper trails from the kitchen. In the traditional process there is a high degree of collusion between QA and kitchens as inaccuracies and incomplete records are virtually unavoidable. The system is able to produce totally reliable, accurate and comprehensive food safety records in the event of an audit. Entry of measurement data, monitoring and tracking of food items during each food preparation process and enforcement of rule sets advantageously provides a fast and accurate process and computer generated data structure for subsequent interrogation and analysis. The traditional process is extremely labour intensive.

[0026] The system marginalises the amount of participants (i.e. people) required in the process which advantageously permits that shift duration to be shortened and a reduction of staff headcount reduced. Both these advantages leads to cost savings.

[0027] For example, QA staff currently spend many hours analysing and policing the paper records as they are so prone to incompleteness, inaccuracy and/or fabrication. The system addresses these problems because alerts and alarms can be automatically communicated to QA Managers’ telephones and mobile devices when a‘corrective action’ is initiated. This is one example of a trigger that is configured in a rule set.

[0028] There are potential material savings from using thermal transfer labels instead of ink printing. Traditional coloured markers may be avoided because they are no longer needed for daymarking. Also the use of paper can be reduced which removes clutter in the kitchen and alleviates the problem of inadvertent marking or damage of paper records. The system enables chefs to be freed from the distraction of having their cooking processes interrupted by record keeping and can devote focus on their workflow, producing more food at a consistent high quality, in a shorter amount of time. The system can enable caterers to achieve and maintain high levels of compliance which can be demonstrated by activating a reporting function.

[0029] When the system generates data records it is recorded on an encrypted database. This data can be made available to regulators and insurance companies in the event of routine audits or in the event of an allegation of food poisoning. There is an inherent risk to caterers of food poisoning allegations.

[0030] When these arise the primary burden of proof is upon the caterer to prove that they did everything within their ability to ensure the food they produced was safe. Currently this may mean they resort to fabrication to make sure their documents prove this. The traceability of the system and the encryption provided allow caterers to demonstrate a high level of compliance through their data records.

[0031] Other advantages and features according to the invention will be apparent to those of ordinary skill upon reading this application.

BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Embodiments of the invention will be described with respect to the figures, in which like reference numbers denote like elements and in which:

[0033] Fig. 1 is a login screen for a kitchen user.

[0034] Fig. 2 is a home screen for a kitchen user.

[0035] Fig. 3 is a first temperature check screen for a kitchen user. [0036] Fig. 4 is a second temperature check screen for a kitchen user.

[0037] Fig. 5 is a home screen showing active components being tracked for a kitchen user.

[0038] Fig. 6 is a screen showing an alarm activated for a kitchen user.

[0039] Fig. 7 is a milestone check screen for a kitchen user.

[0040] Fig. 8 is a milestone check screen for a kitchen user.

[0041] Fig. 9 is a milestone check screen for a kitchen user.

[0042] Fig. 10 is a showing an alarm activated for a kitchen user.

[0043] Fig. 1 1 is a milestone check screen for a kitchen user.

[0044] Fig. 12 is a failed milestone check screen for a kitchen user.

[0045] Fig. 13 is a corrective action selection screen for a kitchen user.

[0046] Fig. 14 is a login screen for a plating user.

[0047] Fig. 15 is a home screen for a plating user.

[0048] Fig. 16 is a screen displaying status of components for a plating user.

[0049] Fig. 17 is a screen showing an activated alarm for a plating user.

[0050] Fig. 18 is a milestone check screen for a plating user.

[0051] Fig. 19 is a failed milestone check screen for a plating user.

[0052] Fig. 20 is a corrective action selection screen for a plating user.

[0053] Fig. 21 is a plating status screen for a plating user.

[0054] Fig. 22 is a batch change screen for a plating user.

[0055] Fig. 23 is a colour/pattern legend for the coded for components/food items in the status screens.

[0056] Fig. 24 is a rear view of a handheld device showing the touchscreen display.

[0057] Fig. 25 is a perspective front view of the handheld device of Fig. 24.

[0058] Fig. 26 is a perspective rear view of the handheld device of Fig. 24, docked with a stand.

[0059] Fig. 27 is a system diagram of the handheld device of Fig. 24.

[0060] Fig. 28 is a block diagram illustrating an exemplary system architecture embodying the invention.

[0061] Fig. 29 is a perspective view of a food container embodying the invention.

DETAILED DESCRIPTION OF THE INVENTION Technology Overview

[0062] Technology described herein relates to overcoming technical challenges associated with operation of technology for the purposes of implementing quality assurance practices in a food preparation environment. To this end, embodiments include custom handheld devices including a set of input devices (including token reader inputs and temperature sensing inputs) and a user interface device (for example a touchscreen), these devices being configured to guide a user through data collection processes. These data collection processes facilitate both: (i) analysis of food items during food preparation processes against predefined rules; and (ii) handover of food items between food preparation processes via use of a relational token-based tracking system. Whereas there are published examples of approaches where technology has been employed in food preparation for the purposes of temperature validation, the devices disclosed herein allow for the generation of an effective quality assurance audit trail in a food preparation process, and enable sharing of information as foodstuffs progress through different states of preparation.

[0063] Each device includes a token reading module that is configured to read a token (for example an indicia, such as a barcode) carried by a food item. This token provides a unique identifier which is able to identify a food item as belonging to a particular batch. In preferred embodiments the identifier is unique to a batch, for example the same unique identifier is carried by indicia affixed to a plurality of containers each containing a food item resultant from an ancestor food preparation process. The terms“ancestor” and“descendant” are used herein to describe a forward flow through a multi-stage food preparation process, for example from raw ingredients through to plating. In some cases the token/indicia is a barcode, which is read via a barcode scanner or via optical means (e.g. a digital camera). An advantage of using a digital camera is that the camera is able to serve a secondary role in collecting image data of food items during a food preparation process, which may be stored in a central database along with other information (for example temperatures) for the purposes of generating a quality assurance audit trail.

[0064] Various embodiments provide devices configured to enable supply chain management in food preparation environment. The devices preferably include a body having a handle, that body being configured to hold a touchscreen computing device (for example a smartphone/tablet style device operating on an Android operating system) in a position where, when the handle is being held, a scanner/camera device configured to read a barcode is presented facing in an opposite direction to the display screen, such that a user holding the device handle is able to conveniently read a barcode whilst viewing the screen. Furthermore, in preferred embodiments described below, the body is configured such that an IR type temperature sensor is positioned on an opposite side of the body to the display screen, such a user is able to hold the handle, and read the temperature of a food item whilst viewing the display screen. The handle provides a physical trigger-type switch thereby to provide a tactile means for actuating the IR temperature sensor (and optionally the token/indicia scanner). Preferably, a visual targeting device (for example a later pointer) is provided thereby to assist in directing of the IR temperature sensor. [0065] The body preferably also houses additional sensors, for example a thermocouple probe that is able to be positioned in a retracted or extended position.

[0066] The display screen provides a user with a rendered graphical user interface, based on execution of a user interface module on a processor of the device. The user interface includes rendered data representative of a data collection process for a food item. The data collection process is a predefined process comprised of a number of steps (for example the user interface represents those steps as a combination of prompts to collect data, prompts to perform physical actions, timing information, and/or alerts). A plurality of data collection processes having respective collections of steps are defined, and a particular data collection process is determined responsive to data inputted into the device (for example based on one or more of data extracted from a databased in response to reading of the token/indicia and manual input from the user, such as textual input describing a particular food item that is to be prepared). This data collection process allows for a central database to be updated with records relating to the food preparation process, and optionally instruct a user to take corrective actions (for example where a temperature value fails to satisfy defined rules - such as a temperature above a certain value after a defined period of time, or where characteristics of a food item associated with a read token/indicia - for example based on a shelf-life for a descendant food item that is being used for a current food preparation process).

[0067] A token generation module configured to cause generation of a further token to be affixed to a further food item, the further food item being a descendant of the food item. For example, a user during the food preparation process converts a food item from one state to another state, with the resultant form being transitioned into storage via a plurality of containers. The token generation module allows for those resultant containers to have a series of like tokens affixed, such that they are able to be collectively uniquely tracked based on rules, for example temperature monitoring and shelf-life. The token generation process in some embodiments employs a server component (which is responsible for defining unique identifiers relative to a central database, and storing records in a relational manner) and one or more networked label printing devices (for, for example, printing barcodes onto adhesive labels).

[0068] The devices operate in conjunction with a computer-executed process, which is optionally at least in part performed by a server component. The computer-executed process is configured to:

(i) In response to the reading of a barcode and/or inputting of information by a user, cause the user interface to render the data representative of the data collection process for the food item. As discussed in more detail below, a computer system maintains executable rules for a plurality of defined processes. In some embodiments a user commences a process by inputting manual data thereby to enable identification of one of a plurality of predefined processes (for example processes defined for certain specific food preparation methods), and then is prompted to scan a token/indicial provided by a descendant food item for the food item being prepared (for example, to monitor shelf life of a beef fillet being used in preparing beef stroganoff, as discussed in an example further below). (ii) Receive measured temperature values, and process those measured temperature values based on the rules (for example to validate that a measured temperature is within an acceptable range), and update a data record for the food item and process in a database based on the read temperature values. This may also include recording other data, optionally including images. The processing of measured temperature values based on the rules may include providing verification signals (i.e. that food meets quality assurance requitements) or alternately instructing that corrective actions be taken.

(iii) Cause the user interface to prompt the user to trigger a process for generation of one or more further tokens, which the database associates with a descendant food item resulting from a current process. As noted above, this may be part of a process whereby those tokens/indicia are physically generated in the form of adhesive barcode labels.

[0069] In embodiments described below, the data collection process makes use of operational instructions and status information corresponding to predetermined milestones of a predefined food preparation process. For each predetermined milestone of the predefined food preparation process, the computer-executed process is configured to evaluate a given data record against a designated rule set to determine whether the food item meets quality assurance requirements (or whether a corrective action is required). In practice,“meeting quality assurance requirements” in some cases represents that the food item is safe for consumption, or safe for continued use towards generating a food product that is safe for consumption. The rule set in some cases comprises: comparing the at least one measured temperature to a minimum temperature value relating to the food item; and calculating an elapsed time from a previous milestone using the measurement time.

[0070] In this manner, and as described in more detail further below, the provision of a handheld device that is configured to enable rules-driven food temperature assessment (and other quality assurance decision-making), along with food tracking through a multi-stage process via token reading and generation, is instrumental in overcoming technical hurdles associated with the application of digital information recording techniques to a food preparation environment.

Example System

[0071] Figure 28 is a block diagram illustrating a system 1000 embodying the present invention. A public communications network 1002, such as the Internet, is employed for messaging between a secure server 1004 and endpoint devices 1006. Generally speaking, the user endpoint devices or handheld devices 1006 may be any suitable computing, communications and/or processing appliances having the ability to communicate via the Internet 1002, for example using connected web applications. Furthermore, while the exemplary system 1000 comprises a single shared, insecure, network 1002 for communications between all processing devices and systems, embodiments of the invention may include other types of communications and/or transaction networks, such as logistical networks, private networks, virtual private networks (VPNs), cellular telephony networks, or a mix of these and/or other forms of communications systems. [0072] It will therefore be understood that where the term‘network interface’ is used throughout this specification, unless otherwise required by the context, it refers to a combination of physical hardware and/or network interface software (protocol stack) implementing the various communications protocols required to exchange information with other devices via one or more corresponding physical or virtual communications networks.

[0073] As illustrated in the system 1000, the secure server 1004 is able to communicate via the public network 1002. The secure server 1004 comprises a processor 1328, which is interfaced to, or otherwise operably associated with, a further non-volatile memory/storage device 1330. The processor 1328 is also interfaced to volatile storage 1332, which contains program instructions and transient data relating to the operation of the secure server 1004.

[0074] The processor 1328 is operably associated with a communications interface 1334, via which it is able to communicate over the public network 1002 with the endpoint devices 1006.

[0075] In use, the volatile storage 1332 includes a corresponding body 1336 of program instructions configured to perform processing and operations embodying features of the present invention, comprising various functional elements of the system 1000 as described below. The secure server 1004 is also connected to a telecommunications service provider network 1338, such as the public switched telephony network (PSTN) via a network termination unit (NTU) 1340. This enables the secure server 1004 to engage in communications with end-users via the PSTN 1338. Such communications may comprise voice telephony calls, automated telephony calls, and SMS messaging. In the exemplary system 1000, the PSTN 1338 is shown connected to a cellular mobile base station 1342, facilitating communications with via an endpoint device 1006.

[0076] In this specification, terms such as‘processor’,‘computer’, and so forth, unless otherwise required by the context, should be understood as referring to a range of possible implementations of devices, apparatus and systems comprising a combination of hardware and software. This includes single- processor and multi-processor devices and apparatus, including portable devices, desktop computers, and various types of server systems, including cooperating hardware and software platforms that may be co-located or distributed. Hardware may include conventional personal computer architectures, or other general- purpose hardware platforms. Software may include commercially available operating system software in combination with various application and service programs. Alternatively, computing or processing platforms may comprise custom hardware and/or software architectures. For enhanced scalability, computing and processing systems may comprise cloud computing platforms, enabling physical hardware resources to be allocated dynamically in response to service demands. While all of these variations fall within the scope of the present invention, for ease of explanation and understanding the exemplary embodiments described herein are based upon single-processor general-purpose computing platforms, commonly available operating system platforms, and/or widely available consumer products, such as desktop PCs, notebook or laptop PCs, smartphones, tablet computers, and so forth. [0077] In particular, the term‘processing unit’ is used in this specification (including the claims) to refer to any suitable combination of hardware and software configured to perform a particular defined task, such as generating and transmitting data, receiving and processing data, or receiving and validating data. Such a processing unit may comprise an executable code module executing at a single location on a single processing device, or may comprise cooperating executable code modules executing in multiple locations and/or on multiple processing devices. For example, in some embodiments of the invention processing may be performed entirely by code executing on secure server 1004, while in other embodiments corresponding processing may be performed cooperatively by code modules executing on endpoint devices 1006. For example, embodiments of the invention may employ application programming interface (API) code modules, installed at the secure server 1004, or at another third-party system, configured to operate cooperatively with code modules executing on endpoint devices 1006 in order to provide the secure server 1004 with functionality.

[0078] Software components embodying features of the invention may be developed using any suitable programming language, development environment, or combinations of languages and development environments, as will be familiar to persons skilled in the art of software engineering. For example, suitable software may be developed using the C programming language, the Java programming language, the C++ programming language, the Go programming language, and/or a range of languages suitable for implementation of network or web-based services, such as JavaScript, HTML, PHP, ASP, JSP, Ruby, Python, and so forth. These examples are not intended to be limiting, and it will be appreciated that convenient languages or development systems may be employed, in accordance with system requirements.

[0079] In the exemplary system 1000, the endpoint devices 1006 each comprise a processor 101 1 . The processor 101 1 is interfaced to, or otherwise operably associated with, a communications interface, one or more user input/output (I/O) interfaces, and local storage, which may comprise a combination of volatile and non-volatile storage. Non-volatile storage may include solid-state nonvolatile memory, such as read only memory (ROM) flash memory, or the like. Volatile storage may include random access memory (RAM). The storage contains program instructions and transient data relating to the operation of the endpoint device 1006. In some embodiments, the endpoint device 1006 may include additional peripheral interfaces, such as an interface to high-capacity non-volatile storage, such as a hard disk drive, optical drive, and so forth (not shown in Figure 15).

[0080] The endpoint device storage may contain program and data content relevant to the normal operation of the device. This may include operating system programs and data (e.g. associated with a Windows, Android, iOS, MacOS or Unix-based operating system), as well as other executable application software generally unrelated to the present invention. The storage also includes program instructions which, when executed by the processor instruct the endpoint device 1006 to perform operations relating to an embodiment of the invention, for example such as are described below.

[0081] As also shown in Figure 15, the secure server 1004 comprises a processor 1328. The processor 1328 is interfaced to, or otherwise operably associated with a non-volatile memory/storage device 1330, which may be a hard disk drive, and/or may include a solid-state non-volatile memory, such as ROM, flash memory, or the like. The processor 1328 is also interfaced to volatile storage 1332, such as RAM, which contains program instructions and transient data relating to the operation of the secure server 1004.

[0082] In a conventional configuration, the storage device 1330 maintains known program and data content relevant to the normal operation of the endpoint devices 1006. For example, the storage device 1330 may contain operating system programs and data, as well as other executable application software necessary for the intended functions of endpoint devices 1006. The storage device 1330 also contains program instructions which, when executed by the processor 1328, instruct the endpoint devices 1006 to perform operations relating to an embodiment of the present invention, such as are described in greater detail below. In operation, instructions and data held on the storage device 1330 are transferred to volatile memory 1332 for execution on demand. The processor 1328 is also operably associated with a communications interface 1334 in a conventional manner. The communications interface 1334 facilitates access to the data communications network 1002.

[0083] In use, the volatile storage 1332 contains a corresponding body 1336 of program instructions transferred from the storage device 1330 and configured to perform processing and other operations embodying features of the present invention.

[0084] The secure server 1004 permits user access to data records stored in storage device 1330 or on cloud storage such as Amazon Web Services or Microsoft Azure or other content delivery network (CDN).

[0085] A preferred handheld device according to the present invention is illustrated in Fig. 24 and shown generally at reference numeral 1006.

Handheld device 1006 for kitchen

[0086] Referring to Figs. 24 to 27, the handheld device 1006 comprises a non-contact temperature sensor 1007 (for example, an infrared temperature sensor), a probe thermometer with a penetration stem 1008, an optical scanner

[0087] 1009 (for example, a laser barcode scanner or camera) for reading barcodes, QR codes or markers, and a touchscreen 1010 for displaying information and controlling the operation of the handheld device 1006. The handheld device 1006 comprises a wireless network interface 1012 (for example, a Bluetooth and/or WiFi transceiver) to wirelessly communicate with secure server 1004. The touchscreen 1010 may be a capacitive touchscreen 1010 or a less expensive resistive touchscreen. The handheld device 1006 may comprise a speaker to emit an audible alarm. The handheld device 1006 comprises a rechargeable battery 1014 that is recharged when it is placed on the stand 1015. The handheld device 1006 comprises a computer processor, i.e. a CPU 101 1 that is configured to execute computer-executable instructions contained in code execution modules. One core functionality of the handheld device 1006 is to measure temperature of unprepared, semi- prepared and fully prepared food using contact and contactless temperature sensing methods and devices 1007, 1008. Another core functionality of the handheld device 1006 is to electronically store temperature measurements taken associated against food item identifiers and the time of each measurement taken. Another core functionality of the handheld device 1006 is to compare measurements and times of measurements against a database table containing food compliance information of minimum temperature threshold and designated shelf life for food items. The database may be encrypted using public key cryptography to prevent tampering or unauthorised alterations of recorded measurements.

[0088] Turning to Fig. 1 , when the handheld device 1006 is turned on, the first screen displayed on the touchscreen 1010 asks the kitchen user to scan their (barcoded) ID tag 2910 to log them in. A successful login allows the kitchen user to use the handheld device 1006 and record temperature and measurement times against food items. The authority to use the handheld device 1006 is provided and set by a user with administrator privileges, namely, an administrator. If a kitchen user is not granted access by an administrator, they will be unable to use the device 1006.

[0089] Referring to Fig. 2, the home screen is displayed which provides two purposes. Firstly, the home screen shows a list 202 of items (for example, a food container as depicted in Fig. 29) being tracked, name of product, which milestone is approaching and hours and minutes remaining until this milestone is reached. Second, the home screen allows the user to access a catalogue 201 of components to find the component that requires tracking. The bottom part of the home screen is an on-screen keyboard (OSK) 200 for keying in the first letters of the component to identify it. In this example, it is the start of the user’s shift and there are no components currently being tracked. A chef has indicated to a kitchen user to track a batch of scrambled eggs. The user inputs in the first few letters (E G G) by touching the OSK 200 or via handwriting recognition, and an automatic suggestion and completion software code module performs a lookup on an encrypted database 1350 to match the inputted letters to database records that contain the inputted letters. The automatic suggestion and completion software code module displays a list of results and the database record: “EGG - SCRAMBLED” appears. The user touches the appropriate database record on the touchscreen 1010 and they are navigated to the next screen. Alternatively, the handheld device 1006 may include a microphone and the OSK 200 may be replaced by or supplemented with a voice recognition code module of a voice assistant system that enables voice-based user interactions and natural language recognition functionality.

[0090] The database 1350 could be contained within the server 1004 itself as a component, or it could be a remote database that server 1004 communicates with using any of the electromagnetic communications means described above. A database, for the purposes of understanding this invention, should be able to persist data representing connections and its meta data. It may use conventional database engines to handle and query the persisted data, such as by using SAP, Oracle, MySQL, PostgreSQL, IBM DB2, Microsoft SQL Server, SQLite; a NoSQL database such as MongoDB or other such database engines. The database 1350 comprises a plurality of database tables, each table comprising data fields and database records.

[0091] Referring to Fig. 3, the handheld device 1006 displays to the kitchen user the relevant temperature threshold 301 (in this case, a minimum temperature threshold) that the food item is required to reach in order for it to‘pass’ and be safe for human consumption. This information is input by an administrator as part of a‘Preparation Type’. In this example, the food item, for example, eggs, must exceed 75 degrees Celsius. The kitchen user uses either the temperature probe 1008 or IR sensor 1007 of the handheld device 1006 to measure the temperature of the scrambled eggs. In this example, the temperature is measured by the IR sensor 1007 at 62 degrees Celsius which is displayed 302. This measured temperature is below the required threshold and does not satisfy the rule set 301 of this milestone for this food item. The handheld device 1006 provides two options 303, 304 to the kitchen user. The kitchen user can re-check the temperature (for example, the IR sensor 1007 was aimed improperly or the probe was inserted in the wrong place) by touching the“Re-Check” button 303. If the temperature of the food item is measured and it is too low, the kitchen user will have another option 304 and that is to have the chef continue to cook the eggs until they reach the required temperature threshold by touching the“Re-Cook” button 303. This takes the kitchen user back to the home screen of the handheld device 1006.

[0092] Rule sets 301 associated with milestones for each food preparation process particular to a food item or dish may be static. A rules engine such as JBoss Drools is used to manage a set of rules and run a process that fires or triggers the rules based on an event feed, i.e. receipt of data records generated by and transmitted from the device 1006. Additionally, rules are categorized and placed into appropriate rule sets, for example, categories of food items or food items with a common ingredient. The rules can be architected to be order independent or follow a priority-ordered execution stack. Dynamic rules are created as data records are submitted to the server 1004 by supply chain participants or chefs. Static rules are created before the system 1000 is operational, they would be inherent rules within the system 1000. Initializing a rule involves loading the rule into a running rules engine subroutine's memory. Static rules may be created before the system 1000 is in operation and initialized when the rule engine is first started, while dynamic rules may be both created and initialized while the rules engine is running. Milestones are preconfigured by chefs or administrators for each food preparation process. The number of milestones and the attributes of each milestones are adjustable. Attributes for each milestone may include temperature thresholds (minimum or maximum), time duration and identification of the next milestone. The rules for each milestone include the type of alerts to be activated and at what time, which user is required to confirm, acknowledge or take action, the activity required such as measuring internal or external temperature of the food time.

[0093] Referring to Fig. 4, this screen shows what happens when the food item is measured when it meets the required threshold and thus reach a safe temperature. The temperature of the food item is measured 401 by the IR sensor 1007 at 78 degrees Celsius (i.e. above 75 degrees Celsius). The handheld device 1006 prompts 402 the user to scan the chefs ID tag 2910 to identify him/her. This is needed for Quality Assurance (QA) purposes. If a food item is discovered to be unsafe or of poor quality then it is essential that the original chef that was responsible for cooking it is able to be interrogated. The name of the chef may also appear on the touchscreen 1010. If the chef responsible is a casual staff member and is not issued with a barcoded ID tag 2910 then the kitchen user can use the OSK 200 to input their name. Then the handheld device 1006 prompts 403 the kitchen user to input the amount of labels required for the food item. In this example, the user is estimating that the amount of scrambled eggs is displaced over six trays for chilling. The chef will always have a reasonable idea of how many labels is required. Food may be prepared in various ways but it is always decanted into standard trays for effective chilling and storing. The required action is displayed to the kitchen user which is to“Commence Chilling”.

[0094] The handheld device 1006 generates a barcode 2900 that is unique to that particular batch of food and instructs a wirelessly connected label printer 2920 to print out six labels The printer 2920 may be a barcode/label printer, thermal printer or MEMS inkjet printer. A Quick Response (QR) code 2901 or a marker 2903 may be used instead of a barcode 29000 as the label. After the labels have been printed by the printer 2920, the handheld device 1006 automatically goes back to the home screen depicted in Fig. 2.

[0095] Referring to Fig. 5, this screen shows the home screen when it has active components (food items) being tracked that are displayed 501 in tabular format. In this case, Figs. 6 to 13, illustrates what happens when the scrambled egg 601 reaches milestone M2, 20 minutes remaining alarm and then when the scrambled egg reaches milestone M2, zero minutes remaining alarm. If the kitchen user want to check the status of a food item as it is chilling, he/she simply scans the barcode 2900 of the chilling food item and then the current temperature of the food item is displayed on the device 1006. The kitchen user should constantly check the temperatures of food components as they are chilling so as to facilitate the smooth passage of food through the chilling process and into coolroom storage. This avoids bottlenecks at the blast chiller and also allows metal chilling trays to be recovered as food items are decanted into alternative storage vessels. In the case of a kitchen user, the handheld device 1006 will show the time counting down to the next milestone (e.g. 20 minutes). In the Plating scenario, the timer counts up to the next milestone.

[0096] Referring to Fig. 6, this screen shows an activated alarm to check the food item when 20 minutes is remaining until milestone M2. The kitchen user cannot return to the home screen until he/she has scanned 602 the (EGG - SCRAMBLED) barcode 2900.

[0097] Referring to Fig. 7, this screen, the kitchen user has opened the blast chiller, located the scrambled egg trays and scanned the barcode 2900. Then he/she takes the temperature of the scrambled eggs. In this example, the current temperature of the scrambled eggs is displayed 701 showing 30 degrees Celsius which is not below the required temperature of 21 degrees Celsius to achieve milestone M2, but it still has 20 minutes remaining. The kitchen can re-check the temperature by touching the“Re-Check Temp” button 702 if she believes she misplaced the probe 1008 or misdirected the IR beam of the IR thermometer 1007. Otherwise the kitchen user chooses to continue chilling in the blast chiller by touching the‘Continue Chilling’ button 703. In this example, the food item continues chilling until it reaches the milestone M2, zero minutes remaining alarm as depicted in Fig. 10.

[0098] Referring to Fig. 8, this screen, the scrambled eggs have achieved 803 the temperature required to pass milestone M2. At this point, unless the temperature has to be re-checked 802, the time and temperature are recorded and the food item must be allowed to‘Continue Chilling’ 791 . The time and temperature are recorded but this does not mean that it now has 4 hours to reach the temperature of <5 degrees Celsius (milestone M3). It still has a total of 6 hours to finish the complete process from milestones M1 to M3. In this case it still has remaining a total of 2 hours 20 minutes.

[0099] Referring to Fig. 9, this screen shows the food item has actually chilled very efficiently and has already achieved 901 the required temperature of less than 21 degrees Celsius to pass milestone M3 so the food item has finished chilling altogether. There is no requirement to record any times or temperatures beyond this point, milestone M3 has been achieved. It has just done so before even milestone M2 temperature has been reached. After pressing‘Move Food item to Coolroom’ button 902 the handheld device 1006 returns to the home screen as depicted in Fig. 2.

[00100] Referring to Fig. 10, this screen shows what happens when the scrambled eggs reaches the milestone M2, zero minutes remaining alarm. A (louder) audible alarm is activated 1001 to alert the kitchen userthat a critical milestone (i.e. M2) has been reached. The kitchen user then must scan 1002 the relevant code to continue.

[00101 ] Referring to Fig. 1 1 , this screen shows the temperature of the scrambled egg is 12 degrees Celsius, which means it has passed 1 103 the safe temperature required at milestone M2 and, unless the temperature must be re- checked 1 101 , it can continue chilling 1 102 on its journey towards milestone M3 handheld device 1006 returns to home screen as depicted in Fig. 2.

[00102] Referring to Fig. 12, if the food item achieves the temperature requirements of milestone M3 it will show as per Fig. 9. This screen in Fig. 12 shows what happens when the scrambled egg fails 1201 to achieve the temperature required at milestone M2. Any failure to achieve a safe temperature at a milestone requires‘Corrective Action’ 1202 and the kitchen user cannot proceed with any other action until it is actioned. To do so, she presses the‘Scan Authorised Chef ID Now’ button 1203 and scans the ID tag 2910 of a chef that has permission to implement corrective action.

[00103] Referring to Fig. 13, this screen shows 1301 the authorised chef’s name and presents him with two possible corrective actions 1302, 1303. The kitchen also prepares food with AHR (Ambient High Risk) PT (such as chopping cooked chicken). In this case the parameters are identical to the AHR components that are handled in the Plating Room.

Handheld device 1006 for plating [00104] The handheld device 1006 can be re-used for a different scenario from the kitchen. The handheld device 1006 can be used for a plating scenario.

[00105] Referring to Fig. 14, when the handheld device 1006 is turned on the first screen asks the user to scan 1401 their (barcoded) ID tag 2910 to log them in and allow a plating user to use the handheld device 1006. The authority to use the handheld device 1006 is provided and set by an administrator. It then asks the plating user to assign 1402 the handheld device 1006 to a predetermined Plating Team. This allows each specific handheld device 1006 to give the user access to only the dishes/components assigned to each team. The dishes are allocated to each team as part of the Admin settings process (see above). Then the handheld device 1006 requires the plating user to identify 1403 the team members that are part of each Plating Team. This is done by scanning 1404 the barcoded ID tags 2910 on their lapels. If one of the Plating Team’s members is a casual staff member and not issued with a barcoded ID tag 2910 then the plating user can use OSK 200 to type in their name. A plating user may elect to use a handheld device 1006 to track and record the data from multiple teams simultaneously. An option for selecting this is provided on the touchscreen 1010.

[00106] Referring to Fig. 15, the home screen for a plating user is displayed on the handheld device 1006. It differs from the kitchen user’s home screen because there is no catalogue of possible components to search for. All of the dishes/components that can be plated by each team is listed 1501 on the home screen of the plating user. These listed components are highlighted in different colours or patterns which denote the plating status of each one. Referring to Fig. 23, the pattern/colours represent: Purple = Unplated, Orange = Mid-Plating, Red = Plating Interrupted and Green = Plating Finished. Each component/dish has its code stated. This is because often there are components/dishes with similar names but different weights or other packaging specifications; the code differentiates them. The schedule also differentiates between components (C), and dishes made up of more than one component (D). This helps the Plating Team with prioritising their schedule.

[00107] The home screen also allows the plating user to click on items that are Mid-Plating to either check their temperature or finish plating (see Fig. 21 below).

[00108] In this example, the plating user is choosing to plate the Beef Stroganoff 1502, a dish that is as yet unplated (purple).

[00109] Referring to Fig. 16, this screen performs the following functions:

[001 10] It allows the plating user to qualify the shelf life of each component 2901 by scanning the barcode 2900 on its label. This label will have been previously affixed by a kitchen user. Between the food item description and the‘Temp’ column, there is a column (SL - Shelf Life). When the barcode 2900 for the beef fillet 1601 is scanned it will show either a green tick 1602 (if within designated shelf life) or a red cross (beyond use-by-date). The system will not allow a plating user to continue with the process until she has scanned the barcode 2900 of a batch 2901 of beef fillet that has been produced within the last 72 hours.

[001 1 1 ] After scanning a component’s 2901 barcode 2900 and qualifying its shelf life, it allows the plating user to then measure 1603 the temperature of it to ensure it is below the safe threshold (<5 degrees Celsius).

[001 12] If all components 2900 are correct in both instances, it allows the plating user to touch the ‘Print Labels’ button 1604. In one example, the printer has capability to print out two different sized labels simultaneously, one small (‘description label’) and one large (‘trolley label’). This is because in a catering kitchen they often group dishes together on a trolley to transport to the client and they need to label the side of the trolley to show the client what the grouping contains. This requires a large label. The plating user will know how many description labels to print as the teams will be referring to a (paper) plating schedule for the order volumes.

[001 13] After the labels 2900, 2902, 2903 have been printed, the timer starts and a countdown to milestone M2 commences. The handheld device 1006 returns to the home screen and now Beef Stroganoff will be coloured in orange to denote a food item that is‘Mid-Plating.

[001 14] Referring to Fig. 17, this screen shows what happens when an alarm sounds 1701 for 20 minutes elapsing in the progression of plating the Beef Stroganoff from milestone M1 to M2. The handheld device 1006 does not allow the plating user to progress beyond this screen until the temperature of the completed dish 2901 is measured by touching the“Scan Temp” button 1702 or squeezing the trigger 1014 of the device 1006. In the plating scenario there is no need for the plating user to scan the barcode 2900 of the component before checking the temperature. This is because the temperature of the composed dish 2901 is what is important, not the temperature of the individual components.

[001 15] Referring to Fig. 18, this screen shows the handheld device 1006 measuring 1801 a temperature of the food item that is still within the safe threshold (i.e. below 15 degrees Celsius). The plating user can re-check 1802 the temperature or‘Continue Plating’.

[001 16] Referring to Fig. 19, this screen shows the handheld device 1006 measuring 1901 a temperature of the food item that is outside of the safe temperature threshold (safe threshold is <15 degrees Celsius). As this is critical fail, the plating user can either re-check 1902 the temperature in case of incorrect use of IR sensor 1007, or apply corrective action by pressing the‘Scan Plating Supervisor’s ID tag now’ button 1903. This Supervisor would be anyone that has been given‘Admin’ permission in Admin Settings.

[001 17] Referring to Fig. 20, in this case, the authorised Supervisor is the QA Manager. She then decides which form of corrective action must be implemented. The corrective actions are provided in a list 2001 have the following effect: [001 18] ‘Halt Plating, Refrigerate Food item’ 2002 means that the food item is considered safe enough to dispatch, but it must be refrigerated immediately. A new timer is started and alarm set to go off after 20 minutes elapsed. The home screen will now show that the item in question is in red (interrupted plating). When the alarm is activated the temperature of the plated dishes must be taken to verify they have reached a safe temperature. If only a part of the whole number of dishes to be plated have been completed at this point then starting a new batch will require a new set of records and new labels will be printed (using old labels for a further batch of plating will misrepresent the conditions in which it is being plated).

[001 19] ‘Discard food item’ 2003 means that all the dishes in this batch of plating must be discarded. The record remains in the system that this has occurred and a new batch of plating must be initiated to complete this order. Returns to home screen on Fig. 15.

[00120] ‘Retrain Staff 2004 means that there is nothing serious in the transgression, as judged by the supervisor, and that an element of training is to be conducted by the supervisor to try and prevent a similar scenario from occurring in the future. Returns to home screen on Fig. 15.

[00121 ] Low Risk Item, QA Sign Off 2005 means that QA (or supervisor) has judged that the item in question is low risk and therefore no other corrective action is required. For example, if it is some sanitised salad leaf that has poor latent heat capacity and rises in temperature quickly, QA may determine that this poses little risk and should be labelled as such. Returns to home screen on Fig. 15.

[00122] There is an ability to apply more than one corrective action. The buttons 2002, 2003, 2004, 2005 that are pressed are recorded and stored with the data record that is transmitted to the server for storage.

[00123] Referring to Fig. 21 , this screen shows the plating user checking the status of the “Eggplant - Roast” 2101 , which is mid-plating. It shows the component code and description and also the timer which, unlike the Kitchen (C/C) version, shows the time counting up, towards milestone M2, not down. It allows the handheld device 1006 to finish plating 2102 or change the batch 2103.

[00124] Referring to Fig. 22, Batch Change - as the kitchen is always producing new batches of all food items to segue into old, there are always multiple batches available to a plating team. When one batch is exhausted then a new batch 2901 must go through the same process of scanning its barcode 2900 to qualify its shelf life and then the temperature 2201 to conform to the safe threshold.

[00125] Generally, a team will finish plating a component/dish independently of any alarm being activated. After she presses‘Finish Plating’, she must take the temperature of the component/dish to complete the record. This will generate similar scenarios to the beef stroganoff examples on Figs. 18 to 20.

[00126] Each screen displayed on the touchscreen display 1010 comprises graphical elements and icons. Some of these artefacts are user interactive, meaning they respond to touch and function as button. Others merely display information that is retrieved from data records in the database 1350. Each screen comprises several categories of information applied to each menu item to enable the system 1000 to automate the process of recording, labelling, qualifying shelf life and assigning the plating of each food item to the correct plating team. Each client has a unique client ID. Each menu for each client has a menu ID. The system 1000 is instructed that domestic dishes only require one plating label printed per dish. For international dishes each component requires an individual label with the component name on it. All menus expected to be received by a client have a start and end date (and some are cyclical), which is the active date range. However, from the kitchen's perspective, they may start preparing components 1 to 2 days priorto plating and dispatch. Therefore these menu dates must be modified to reflect this. Each dish has a dish ID and descriptive name. Some dishes have more than one component but these components share the same code. Some dishes are simply one stand-alone component with one code) have a code. This information is typically supplied by the client. Some dishes are also simply a component, for example, Vanilla Sauce may be a separate component. A Preparation Type ('Prep Type') is a label, representing a series of critical time and temperature parameters, that must be applied to every single dish or component that is produced in the kitchen or plating room. These critical parameters are based on worldwide food safety standards. In the preferred embodiment, there are 3 preparation types, however, more preparation types are envisaged. For a plating team, in any airline plating room there are several teams that have the responsibility of plating certain dishes every day. All airline food, except for dietary requirements, is produced and plated and dispatched every single day. The plating supervisor in this case would decide which dishes/components would be plated by which team. When the devices 1006 are turned on each morning they are assigned to one (or more) teams. This is so that the users know which dishes/components are relevant for the device 1006 they are using.

[00127] In one embodiment, there are three preparation types set and configured in the system 1000, these are:

• C/C (Cook/Chill), ALR (Ambient Low Risk) and AHR (Ambient High Risk).

[00128] Prep Type: CC Date Range Offset: 3 days

• Milestone (M1) (Time): 00m:00h (point of finishing cooking) Milestone (M1) (Temperature): >75 degrees Milestone (M2) (Time): 00m:02h

• Milestone (M2) (Temperature): <21 degrees Milestone (M3) (Time): 00m:06h

• Milestone (M3) (Temperature): <5 degrees Shelf Life #: 72 hours

• Probe/IR^A: Use Upload Function

• Alarm Time < M2: 20 minutes remaining Alarm Time < M3: 1 hour remaining

Available Corrective Action 1 : Evacuate Blast Chiller, Hard Chill

Available Corrective Action 2: Decant Product into Shallow Metal - Continue Chilling • Available Corrective Action 3: N/A Available Corrective Action 4: N/A

[00129] Prep Type: HF. Date Range Offset: 3 weeks

• Milestone (M1) (Time): 00m:00h (point of finishing cooking) Milestone (M1) (Temperature): >80 degrees

• Milestone (M2) (Time): 00m:02h

• Milestone (M2) (Temperature): <21 degrees Milestone (M3) (Time): 00m:06h

• Milestone (M3) (Temperature): <5 degrees Shelf Life #: 28 days

• Probe/IR^A: Probe

• Alarm Time < M2: 20 minutes remaining Alarm Time < M3: 1 hour remaining

• Available Corrective Action 1 : Add more ice to ice bath Available Corrective Action 2: N/A

• Available Corrective Action 3: N/A Available Corrective Action 4: N/A

[00130] Prep Type: ESL. Date Range Offset: 3 weeks

• Milestone (M1) (Time): 00m:00h (point of finishing preparing) Milestone (M1) (Temperature): >75 degrees Milestone (M2) (Time): 00m:02h

• Milestone (M2) (Temperature): <21 degrees Milestone (M3) (Time): 00m:06h

• Milestone (M3) (Temperature): <5 degrees Shelf Life #: 3 months

• Probe/IR^A: Use Upload Function

• Alarm Time < M2: 20 minutes remaining Alarm Time < M3: 1 hour remaining

• Available Corrective Action 1 : Evacuate Blast Chiller, Hard Chill

• Available Corrective Action 2: Decant Product into Shallow Metal - Continue Chilling

• Available Corrective Action 3: N/A Available Corrective Action 4: N/A

[00131] Prep Type: LR. Date Range Offset: 3 days

• Milestone (M1) (Time): 00m:00h (point of finishing preparing) Milestone (M1) (Temperature): N/A

• Milestone (M2) (Time): N/A Milestone (M2) (Temperature): N/A Milestone (M3) (Time): N/A Milestone (M3) (Temperature): N/A Shelf Life #: 72 hours

• Probe/IR^A: N/A

• Alarm Time < M2: N/A Alarm Time < M3: N/A

• Available Corrective Action 1 : N/A Available Corrective Action 2: N/A Available Corrective Action 3: N/A Available Corrective Action 4: N/A [00132] Prep Type: AHR. Date Range Offset: 3 days

• Milestone (M1) (Time): 00m:00h (point of commencing preparing or plating) Milestone (M1) (Temperature): <5 degrees Milestone (M2) (Time): 45m:00h

• Milestone (M2) (Temperature): <15 degrees Milestone (M3) (Time): N/A

• Milestone (M3) (Temperature): N/A Shelf Life #: 72 hours

• Probe/IR^A: IR

• Alarm Time < M2: 20 minutes elapsed Alarm Time < M3: N/A

• Available Corrective Action 1 : Refrigerate Product Available Corrective Action 2: Discard Product Available Corrective Action 3: Retrain Staff

• Available Corrective Action 4: Low Risk Item, QA Sign-Off

[00133] “Prep Type” means this a way of denoting certain parameters to a category of food being produced in a kitchen.

[00134] “Date Range Offset” means all menus received by a client have a start and end date (and some are cyclical). From the plating room's perspective, they may start plating dishes 1 to 3 days prior to plating and dispatch. There is a default 3 day offset for the start and end menu dates for the plating users. For the kitchen they may start preparing HF and ESL components up to three weeks earlier than the menu start date. The start date of these items may have a default setting. All other Prep Types (CC, LR and AHR) may have a default setting of three days prior to menu start date.

[00135] “Milestone 1 (M1)” is the initial point that recording and/or tracking of a food component's journey begins.

[00136] “Milestone 2 (M2)” is the second point in the food component's journey and has both time and temperature requirements. These parameters are standard and are consistent with international guidelines. 3

[00137] “Milestone 3 (M3)” is the final point of a food component's journey and only relevant for C/C (kitchen) application. Most food components being tracked do not require three milestones. Chilling generally occurs fast enough that the final requirement for reaching <5 degrees is achieved before M3 time occurs. It is in the kitchen's best interests to facilitate fast and effective chilling by choosing correct vessels to chill in and make sure the blast chiller is not overloaded.

[00138] “Shelf Life” is used to determine when a component is being plated that it qualifies as being within its shelf life.

[00139] “Probe/IR” means each “Prep Type” requires one specific method for measuring temperatures The exception is CC; the Head Chef must specify Probe or IR for every component where CC is required. [00140] “Alarm Time” is used to help the kitchen user anticipate upcoming time milestones and assess components' status before they reach them, the device 1006 alerts the kitchen user with an audible alarm. A default alarm for C/C Prep Type for M2 is set at 20 minutes remaining and for M3 at 1 hour remaining. For plating users, all components being plated are of AHR Prep Type and they need to be advised to check the temperature as it rises during plating. A default alarm of 20 minutes elapsed applies. The operator may be able to modify these settings to suit their individual preferences and requirements.

[00141 ] “Corrective Actions” include default CA's that are representative of what may be the CA's that an average catering facility may implement when a component fails to achieve a safe temperature for a milestone. The operator may be able to modify, delete or add more CA's to the system 1000.

[00142] CC (Cook Chill) is a“Prep Type” that applies to most foods being cooked and chilled in the kitchen. HF (Hot Fill) is a“Prep Type” that applies to all (liquid) foods that are cooked and then packaged in hot fill bags, then chilled. These foods have a higher M1 temperature, the same chilling requirements as CC and a very long shelf life.

[00143] ESL (Extended Shelf Life) is a“Prep Type” that is similar to LR but has a 3 month shelf life (this would apply to frozen and dry-store items).

[00144] LR (Low Risk) is a“Prep Type” that requires no recording of temperature or tracking of time. It is for low risk items such as 'picked coriander'. There is a requirement to record the time it is actually prepared ('timestamp') so that this information can be carried over to when it is used for plating.

[00145] AHR (Ambient High Risk) is a“Prep Type” that applies to any high risk food that is handled, processed or plated at ambient temperatures. Eg chopping cooked prawns: the prawns cannot be allowed to warm up too much, entering the 'danger zone'. This applies to some of the food being prepared in the kitchen and all of the food being plated in the plating room.

[00146] An example menu is as follows:

• Client: Qantas Menu: 35A

• Dom/lnt: International

• Menu Date Range: 15/02/18 - 30/04/18 Dish Code: F0601408

• Dish Name: Duck Rillettes, Apple Beetroot Jelly

• Component: Duck Rillettes; Sensor for Kitchen: IR; Prep Type: C/C; Plating Team: 1

Component: Apple Beetroot Jelly; Sensor for Kitchen: Probe: Prep Type: C/C; Plating

Team 1 [00147] An example kitchen report is the aggregation of all the data records that is generated and recorded throughout the food preparation process from the point at which a food component is cooked/prepared to the point at which it is finished chilling. The kitchen report is generated by the system 1000 to indicate the menu ID, product description, batch code (barcode number), Prep Type, Milestone 1 time, Milestone 1 temperature, sensor used for Milestone 1 , Milestone 2 time, Milestone 2 temperature, sensor used for Milestone 2, Milestone 3 time, Milestone 3 temperature, sensor used for Milestone 3, and any Corrective Action(s).

[00148] An example plating report is the aggregation of all the data that is generated and recorded throughout the process from the point at which a food component is cooked/prepared and then chilled, to the point at which it is finished plating. The plating report is generated by the system 1000 to indicate the menu ID, product description, batch code (barcode number) for each component/food item, plating team ID, quantity, Milestone 1 time, Milestone 1 temperature, Milestone 2 time, Milestone 2 temperature 2, and any Corrective Action(s). There is no need to record the sensor type because the plating room does not use a probe to check temperatures.

[00149] Although a handheld device 1006 has been described with integrated sensors, it is envisaged in an alternative embodiment that a smartphone or tablet computer may be used as an alternative. Such a smartphone is used with a USB- attachable temperature probe and a contactless Bluetooth connected infrared temperature sensor module, and requires a software application module executing on the smartphone that is a barcode reader or QR code reader capturing images of labels using the image sensor/camera of the smartphone.

[00150] The smartphone embodiment is considered to be less ideal because it lacks a hardware trigger which is intuitive and easier to use for measuring temperature using an infrared thermometer and also the shape of the smartphone may make it difficult to physically handle and manipulate in a kitchen environment. The handheld device 1006 is designed to be robust and operate effectively in a kitchen environment where it may be exposed to heat, water, oil and other substances, and also being dropped on hard surfaces.

[00151 ] Unless specified to the contrary, any and all components herein described are understood to be capable of being manufactured and, as such, may be manufactured together or separately.

[00152] Moreover, in interpreting the disclosure, all terms should be interpreted in the broadest reasonable manner consistent with the context. In particular, the terms“comprises” and“comprising” should be interpreted as referring to elements, components, or steps in a non-exclusive manner, indicating that the referenced elements, components, or steps may be present, or utilized, or combined with other elements, components, or steps that are not expressly referenced.

[00153] The subject headings used in the detailed description are included only for the ease of reference of the reader and should not be used to limit the subject matter found throughout the disclosure or the claims. The subject headings should not be used in construing the scope of the claims or the claim limitations. [00154] Although the technology herein has been described with reference to particular examples, it is to be understood that these examples are merely illustrative of the principles and applications of the technology. In some instances, the terminology and symbols may imply specific details that are not required to practice the technology. For example, although the terms“first” and“second” may be used, unless otherwise specified, they are not intended to indicate any order but may be utilised to distinguish between distinct elements.

[00155] It should be appreciated that while particular embodiments and variations of the invention have been described herein, further modifications and alternatives will be apparent to persons skilled in the relevant arts. In particular, the examples are offered by way of illustrating the principles of the invention, and to provide a number of specific methods and arrangements for putting those principles into effect.

[00156] Accordingly, the described embodiments should be understood as being provided by way of example, for the purpose of teaching the general features and principles of the invention, but should not be understood as limiting the scope of the invention, which is as defined in the appended claims.

Claims

CLAIMS:

1. A device configured to enable supply chain management in food preparation environment, the device including:

a token reading module that is configured to read a token carried by a food item;

a user interface module configured to render data representative of a data collection process for the food item, wherein the data collection process is determined responsive to data inputted into the device;

at least one temperature sensor configured to measure a temperature value for the food item, such that the measured temperature value is inputted to the user interface;

a token generation module configured to cause generation of a further token to be affixed to a further food item, wherein the further food item is a descendant of the food item;

wherein the device operates in conjunction with a computer-executed process that is configured to: (i) in response to the read token and/or inputting of information by a user, cause the user interface to render the data representative of the data collection process for the food item; (ii) receive the measured temperature value, process that measured temperature value based on a set of predefined rules, and update a data record in a database based on the read temperature value, wherein the record corresponds to the read token; and (iii) cause the user interface to prompt the user to trigger a process for generation of the further token, wherein the database associates the food item with the further food item via identifiers represented by the respective tokens.

2. A device according to claim 1 wherein the token reading module that is configured to read a token carried by a food item is configured to read a token in the form of indicia provided by a barcode.

3. A device according to claim 1 wherein the device includes an image capture unit, wherein the image capture unit is operated to capture image data including the barcode for reading by the token reading module.

4. A device according to claim 3 wherein the device is additionally configured to operate the image capture unit thereby to capture an image of the food item, and cause storing of that image in the database.

5. A device according to claim 1 wherein the device includes a wireless network interface configured to communicate with a remote server, such that the remote server is configured to perform at least part of the computer executed process.

6. A device according to claim 1 wherein the device includes a touchscreen, and wherein the user interface module is configured to cause rendering of the user interface data on the touchscreen.

7. A device according to claim 1 wherein the data collection process includes rendering a user interface that displays operational instructions and status information corresponding to predetermined milestones of a predefined food preparation process, wherein for each predetermined milestone of the predefined food preparation process, the computer-executed process is configured to evaluate the data record against a rule set to determine whether the food item meets quality assurance requirements or a corrective action is required.

8. A device according to claim 7 wherein meeting quality assurance requirements represents that the food item is safe for consumption.

9. A device according to claim 7, wherein the rule set comprises:

comparing the at least one measured temperature to a minimum temperature value relating to the food item; and

calculating an elapsed time from a previous milestone using the measurement time.

10. The device according to claim 7, wherein each predetermined milestone of the food preparation process comprises: a minimum temperature value or maximum temperature value, and a time duration value from a previous milestone.

11. A device according to claim 1 wherein the at least one temperature sensor includes a contactless temperature sensor to measure an external temperature of a food item in response to actuation of a trigger.

12. A device according to claim 11 wherein the device includes a handle, and wherein the trigger is a finger operation handle provided on the handle.

13. A device according to claim 11 wherein the at least one temperature sensor additionally includes a probe thermometer to measure an internal temperature of a food item;

14. A device according to claim 13, wherein the probe thermometer comprises a penetration stem movable between an extended position from a retracted position.

15. A device according to claim 1 wherein the token reading module is additionally configured to read a token representative of a human operator of the device.

16. A device according to claim 1 wherein the data record includes an associated data set including at least one measured temperature with a measurement time, a unique identifier derived from the token, and the food item.

17. A device according to claim 1 wherein the token generation module configured to cause generation of a further token to be affixed to a further food item is configured to cause transmission of an instruction to a printer device that prints one or more physical labels embodying the further token in barcode form.

18. A device according to claim 17 wherein a user inputs data representative of a specific number of physical labels to the printed.

19. A device according to claim 1 wherein the computer-executed process associates the food item with the descendent food item and one or more further descendant food items thereby to enable digital tracking of food products through a multi-step food preparation journey.

20. A device according to claim 1 wherein the token generation module configured to cause generation of a first further token to be affixed to a second further food item, wherein the further food item is a first descendant of the food item, and a second further token to be affixed to a second further food item, wherein the first token is associated with a unique identifier distinct from a unique identifier associated with the second token, wherein the first further food item is a first descendant of the food item, and the second further food item is a second descendant of the food item that is prepared after the first descendant food item.

21. A system configured to enable supply chain management in food preparation environment, the system including:

a communications module that is configured to enable communication with a plurality of client devices, wherein each client device includes:

a token reading module that is configured to read a token carried by a food item; a user interface module configured to render data representative of a data collection process for the food item, wherein the data collection process is determined responsive to data inputted into the device; and

a user interface control module that is configured to cause the user interface to render the data representative of the data collection process for the food item;

an input module that is configured to receive input including data representative of the read token and the measured temperature value;

an analysis module that is configured to process that measured temperature value based on a set of predefined rules, and update a data record in a database based on the read temperature value, wherein the record corresponds to the read token;

a token output module that is configured to facilitate a process for generation of a further token to be affixed to a further food item, wherein the further food item is a descendant of the food item, wherein the database associates the food item with the further food item via identifiers represented by the respective tokens.

22. A system according to claim 21 wherein the token reading module that is configured to read a token carried by a food item is configured to read a token in the form of indicia provided by a barcode.

23. A system according to claim 21 wherein each device includes an image capture unit, wherein the image capture unit is operated to capture image data including the barcode for reading by the token reading module.

24. A system according to claim 23 wherein each device is additionally configured to operate the image capture unit thereby to capture an image of the food item, and cause storing of that image in the database.

25. A system according to claim 21 wherein each device includes a wireless network interface configured to communicate with a remote server provided by the system.

26. A system according to claim 21 wherein each device includes a touchscreen, and wherein the user interface module is configured to cause rendering of the user interface data on the touchscreen.

27. A system according to claim 21 wherein the data collection process includes rendering a user interface that displays operational instructions and status information corresponding to predetermined milestones of a predefined food preparation process, wherein for each predetermined milestone of the predefined food preparation process, the computer-executed process is configured to evaluate the data record against a rule set to determine whether the food item meets quality assurance requirements or a corrective action is required.

28. A system according to claim 27 wherein meeting quality assurance requirements represents that the food item is safe for consumption.

29. A system according to claim 27, wherein the rule set comprises:

30. A system according to claim 27, wherein each predetermined milestone of the food preparation process comprises: a minimum temperature value or maximum temperature value, and a time duration value from a previous milestone.

31 . A system according to claim 21 wherein the at least one temperature sensor includes a contactless temperature sensor to measure an external temperature of a food item in response to actuation of a trigger.

32. A system according to claim 31 wherein each device includes a handle, and wherein the trigger is a finger operation handle provided on the handle.

33. A system according to claim 31 wherein the at least one temperature sensor additionally includes a probe thermometer to measure an internal temperature of a food item;

34. A system according to claim 33, wherein the probe thermometer comprises a penetration stem movable between an extended position from a retracted position.

35. A system according to claim 21 wherein the token reading module is additionally configured to read a token representative of a human operator of the device.

36. A system according to claim 21 wherein the data record includes an associated data set including at least one measured temperature with a measurement time, a unique identifier derived from the token, and the food item.

37. A system according to claim 21 wherein the token generation module configured to cause generation of a further token to be affixed to a further food item is configured to cause transmission of an instruction to a printer device that prints one or more physical labels embodying the further token in barcode form.

38. A system according to claim 37 wherein a user inputs data representative of a specific number of physical labels to the printed.

39. A system according to claim 21 wherein the computer-executed process associates the food item with the descendent food item and one or more further descendant food items thereby to enable digital tracking of food products through a multi-step food preparation journey.

40. A system according to claim 21 wherein the token generation module configured to cause generation of a first further token to be affixed to a second further food item, wherein the further food item is a first descendant of the food item, and a second further token to be affixed to a second further food item, wherein the first token is associated with a unique identifier distinct from a unique identifier associated with the second token, wherein the first further food item is a first descendant of the food item, and the second further food item is a second descendant of the food item that is prepared after the first descendant food item.