GB2523731A - Device for measuring the temperature of food - Google Patents

Abstract

A temperature measuring device, or probe thermometer, 10 comprises a housing 12 having a handle portion 14, a body portion 16 and a thermal probe 19 that comprises a probe needle 20. The probe is directly attachable and detachable from the housing using a cuff 24, which is an annular member, sized and shaped to be received upon a connector 22. A display screen (18) is also provided. A plurality of temperature probes 19 may be provided each being configured to be identified as being for use with different types of food. Each probe may be identified via colour coding, text, an image or a symbol, for example. Also disclosed is a food management system comprising the measuring device and one or more computing devices in wireless communication with the device.

Description

Intellectual Property Office Application No. GB1401815.4 RTM Date:3 July 2015 The following terms are registered trade marks and should be read as such wherever they occur in this document: Nylon Bluetooth Intellectual Property Office is an operating name of the Patent Office www.gov.uk/ipo

DEVICE FOR MEASURING THE TEMPERATURE OF FOOD

The present invention relates to a device for measuring the temperature of food. The device may also be utilized in a food safety management system, and in particular in a digital food safety management system.

Background to the invention

The use of thermometers for checking the temperature of food is well known. Known probe-type thermometers comprise an elongate member or needle including a temperature sensor for sensing the temperature of food into which it is inserted. It is also known to communicate the sensed temperature to an electronic visual display.

One known device, the Saf-T-Log® thermometer, shown in Figure 1, comprises a thermocouple probe for measuring the temperature of a food. The probe comprises a probe needle fixed into a first end of a handle. At a second, opposite end of the handle is a coiled electrical cable. The cable terminates in a connector that plugs into a handheld display unit that can show the measured temperature. In use, a user holds the display unit in one hand and the probe handle in the other hand, and the user then inserts the needle into food in order to obtain a temperature measurement.

In a busy, commercial kitchen, it may often be necessary or desirable to measure the temperature of a variety of different foodstuffs, some of which may be cooked, others uncooked or raw. Using the same probe to measure the temperature of different foods in a variety of stages of cooking is undesirable and dangerous due to the possibility of, amongst other things, bacterial contamination. A system that is easy to use in a busy environment such as a commercial kitchen is therefore desirable. One way of avoiding contamination is to sterilise the probe needle, e.g. in boiling water, between uses, although this is too time-consuming to be a practical solution. Although the Saf-T-Log® thermometer enables different probes to be plugged in, and thus a different one used for the next food temperature measurement, this is somewhat cumbersome. The user would need to put the probe needle part down as he/she would need both hands in order to remove the plug connector from the socket. The probe needle unit is quite large and comprises a lengthy cable that could get caught or touch other foodstuffs increasing the risk of damage and contamination. Storage of several units may also be difficult.

The present invention has been designed with the foregoing in mind.

Summary of the invention

In accordance with a first aspect of the present invention, there is provided a device for measuring the temperature of food comprising a housing comprising a handle portion and a temperature probe directly attachable to and detachable from the housing, the temperature probe being identifiable as being for use with a particular type of food.

The ability to instantly identify the type of food (e.g. raw, uncooked, coked, Halal etc.) with which the probe is intended to be used advantageously minimises or avoids the risk of contamination that might otherwise occur which could be dangerous to a person eating the food. The ability to directly attach/detach the probe from the housing, e.g. without the need for cabling or other components therebetween conveniently provides a device that is compact and easy to use.

The device may be handheld. Advantageously, the device can be used single-handedly (unlike the prior art device described above). It is a further advantage that the probe needle unit is compact and comprises a minimum number of component pads, which keeps the manufacturing costs low and avoids danger such as hanging cables dipping into food. The probe needle unit comprises a base the length of which is significantly less than that of the needle.

Different temperature probes, for use with different types of food (e.g. raw, uncooked, coked, Halal etc.), may be provided. Each probe can be configured to be identifiable as being suitable for measuring the temperature of a particular type of food. The probe may be provided with a marker or indicator that identifies the intended use of the probe.

The marker or indicator may be colour coded e.g. red for raw food, green for cooked food, yellow for Halal food. The marker or indicator may comprise text, an image, logo, symbol or other marking.

The temperature probe preferably comprises a connector receivable within a complementary socket provided on or in the housing. Alternatively the temperature probe may comprise a socket for receiving a connector provided on the housing.

Preferably the connector is an electrical connector, for making an electrical connection between the probe and electronic components provided within the housing, and is more preferably a DIN connector. Preferably, locking means are provided for securing the temperature probe to/on the housing. The locking means may be or comprise the aforementioned indicator. The locking means is preferably rotatable to move between a first, unlocked position and a second, locked position in which the temperature probe is secured to the housing. The locking mechanism may be or comprise a bayonet-type mechanism with complementary locking components provided on the connector and socket. A marker or indicator may be provided on the temperature measuring device, and preferably on the locking means, to identify the unlocked and/or locked position.

For example, a marker/indicator may be provided on the locking mechanism indicating the orientation in which the probe needs to be inserted into the housing. On rotation of the locking means, the marker/indicator is advanced to a different position indicating the probe is locked in the second position. The marker/indicator may be an arrow marked on or formed in or on the locking means.

In an embodiment, the locking means is an annular cuff, sleeve or nut. The annular cuff may be sized to be received on the exterior of the connector. Preferably, the cuff is provided with securing means to secure it to the connector. Preferably the connector is provided with complementary means enabling the cuff to be secured thereon. In an embodiment, the cuff comprises one or more formations in or on the interior surface thereof receivable in one or more corresponding apertures or indentations provided in/on the exterior of the connector. Preferably, the one or more formations comprise a sloped projection that enables the formation to be pushed into the corresponding aperture. The one or more formations may be configured to resist or prevent removal from the corresponding aperture e.g. through the provision of a flat (non-sloped) surface. I.e. the formation(s) on the cuff is/are preferably configured to clip into corresponding aperture(s) provided in the connector.

Embodiments of the invention therefore enable a simple changeover of probe needles, as is required under food safety guidelines to avoid dangerous contamination. In this regard, it is an advantage that the probe needles are easily identifiable as being usable with a particular type of food only, which minimises or avoids entirely the chance of contamination.

An electronic display may be provided in or on the housing. Preferably, the display is operable for displaying a measured temperature. The display may be a touchscreen display, e.g. a capacitive display, enabling a user to input information to the temperature measuring device.

The temperature probe may comprise electronic identification means identifying the type of food on which it is intended to be used. Preferably the electronic identification means comprises an identity (ID) chip. The ID chip may be coded/programmed with information identifying the probe. The ID chip may be coded/programmed with a parameter or a value, e.g. an integer value, indicative of the type of food with which that probe is intended to be used. Preferably the housing comprises a processor or processing means configured for identifying a chip in a probe. More preferably, the processing means is configured to recognise the coded parameter or value of a chip and communicate with the display to present a visual indicator identifying the probe attached to the housing. The visual indicator is preferably a colour indicator, and most preferably a colour indicator corresponding in colour to that of the cuff. In an embodiment, a coloured bar may be presented along one edge of the screen, e.g. that nearest the user, or the entire screen could be coloured. Alternatively, the visual indicator may be or comprise text, an image, a symbol or logo, or any combination of the above. The processor may instead or in addition be configured to provide an audible indication of the identity of the probe e.g. a sound such as a beep or a word e.g. "hot".

It is, therefore, immediately obvious to a user of the device what temperature probe is attached to the housing, allowing the user to easily identify whether he/she is using the correct probe for taking a temperature measurement of a particular foodstuff.

An actuator, e.g. in the form of a button or trigger, may be provided in/on the housing, where activation of the button by a user holds a temperature measurement in the probe device, maintains a temperature measurement on the display and/or submits a temperature measurement to a remote receiver.

The housing may comprise a plurality of portions securable together with adhesive, and one or more of the housing portions may be configured to prevent any excess adhesive from escaping to the exterior of the housing. For example, the housing may comprise two halves that may be substantially symmetrical and/or mirror-images of each other.

One or more portions of the housing may be provided with formations that force any excess adhesive edges towards the interior of the housing. One or more of the housing portions may comprise a continuous outer wall and the same or another housing portion may comprise a discontinuous or castellated inner wall. That housing portion may comprise a continuous outer wall and a castellated inner wall with a space or gap therebeween. Adhesive may be placed within the gap. Another housing portion may comprise a central wall also receivable within the gap of the first housing portion.

On joining of the two housing portions, any excess adhesive will be forced through the lower parts of the castellations and forced towards the interior of the housing rather than the exterior thereof. This advantageously provides a smooth external join. The housing may be formed of a moulded plastics material and more preferably of a PVC/nylon composite material.

In an embodiment, the temperature measuring device comprises a tilt switch. The tilt switch may be operable to detect movement of the probe thermometer e.g. to indicate when it has been picked up by a user. The temperature measuring device, and in particular the display, may be configured to enter a shutdown mode after a predetermined period of inactivity, and detected movement by the tilt switch may cause the display/probe thermometer to re-enter full operational mode. This allows for energy saving when the device is not in use.

The temperature measuring device may be provided with vibration alerting or feedback to indicate when a temperature measurement has been taken. The temperature measuring device may thus be caused to vibrate, the vibrations being detectable by a person holding the unit, to signify the measurement has taken place. Alternatively, an audible sound could be produced, although this may not be easily discernible above the background noise of a busy kitchen environment.

The temperature measuring device may be employed within a food safety management system. According to a second aspect of the present invention, a food safety management system comprises a device for measuring the temperature of food according to the first aspect and one or more computing devices in wireless communication with the probe device. The temperature measuring device is preferably configured to transmit temperature readings to the one or more computing devices, and more preferably using Wi-Fi communications. Thus, preferably, the temperature measuring device comprises a Wi-Fi transmitter and the one or more computing devices comprise a Wi-Fi receiver. The temperature measuring device may also comprise a Wi-Fi receiver, and the one or more computing devices may comprise a Wi-Fi transmitter, or each may be provided with combined transmitters/receivers.

It is an advantage that this arrangement enables constant Wi-Fi streaming, such that temperature measurements can be provided in real-time and instantaneously. This allows complete and accurate recording of information, whereas pievious systems involving manual human recording may be incomplete or incorrect. Information may be uploaded from the one or more computing devices to the temperature measuring device. For example, a list of food items, menus etc. can be transmitted. The temperature measuring device's processor can be configured to present a selectable list of foods on the display screen from which the user can choose the food the temperature of which is to be measured. The user can then take a measurement of the temperature of that food and the measurement, together with the identity of the food, can be transmitted to a computing device. The computing device may comprise memory means for storing the information received.

One or more other sensors may be provided, e.g. temperature sensors for a food storage chamber such as a pantry, larder, refrigerator or freezer, for sensing the storage temperature of a food. These sensors may be configured to provide a temperature measurement, wirelessly e.g. by Wi-Fi, to the one or more computing devices. The computing device may thus record temperature measurements of a food during various times of its lifecycle e.g. when received as part of a delivery to a catering establishment, when being stored in a refrigerator or freezer, and when being prepared, cooked and served for consumption. This advantageously helps to ensure that a food has been treated properly to minimise/avoid mishandling and contamination.

Embodiments of the invention thus provide a paperless food safety management system which is available to all catering and hospitality operations via an online platform, also providing full traceability and accountability of recorded information.

According to a third aspect of the invention, there is provided a device for measuring the temperature of food comprising a housing and a temperature probe directly attachable to and detachable from the housing a plurality of housing portions securable together with adhesive, the one or more housing portions being configured to prevent any excess adhesive from escaping to the exterior of the housing. For example, the housing may comprise two halves that may be substantially symmetrical and/or mirror-images of each other.

One or more portions of the housing may be provided with formations that force any excess adhesive edges towards the interior of the housing. One or more of the housing portions may comprise a continuous outer wall and the same or another housing portion may comprise a discontinuous or castellated inner wall. That housing portion may comprise a continuous outer wall and a castellated inner wall with a space or gap therebeween. Adhesive may be placed within the gap. Another housing portion may comprise a central wall also receivable within the gap of the first housing portion.

On joining of the two housing portions, any excess adhesive will be forced through the lower parts of the castellations and forced towards the interior of the housing rather than the exterior thereof. This advantageously provides a smooth external join. The housing may be formed of a moulded plastics material and more preferably of a PVC/nylon composite material. The various features of the aspects and embodiments of the invention described above may also be combined with the third aspect of the invention.

Brief description of the Figures

Embodiments of the invention will now be described with reference to the following drawings, in which: Figures 2 and 3 are isometric views of a temperature measuring device according to an embodiment of the first aspect of the invention; Figure 4 is a rendered perspective view of an embodiment of the temperature measuring device according to the first aspect, without the probe needle attached; Figures 5a to 5e show the probe needle unit and locking cuff of the embodiment of Figure 2 in various stages of manufacture; Figures Sf to 5h show the locking operation of the probe needle unit and locking cuff of the embodiment of Figure 2; Figure 6 is a schematic representation of the castellation method used in joining portions of the housing of the temperature measuring device of embodiments of the first aspect of the invention; Figure 7 is an overview of the principal components of the temperature measuring device according to embodiments of the first and second aspects of the invention; Figure 8 is a flowchart summarising the process flow of the system of the second aspect of the invention; Figures Ga to 9c are examples of displays on the display unit of the embodiment of Figure 2; and Figure 10 shows a pin-out arrangement for the connector of the temperature measuring device of the embodiment of Figure 2.

Detailed description of embodiments of the invention Figures 2, 3 and 4 show a temperature measuring device, or probe thermometer, 10 according to an embodiment of the first aspect of the present invention. The probe thermometer 10 is the "SmartprobeTM" designed and manufactured by the Applicant, and for use with the NavitaslM digital food safety system, as will be discussed in more detail below.

The device/thermometer 10 comprises a housing 12 having a handle portion 14 and a body portion 16. The housing 12 is formed of two mirror image moulded halves joined together e.g. using an adhesive. Conveniently, the housing is formed of a plastics material although other materials could also be used. The material utilised needs to provide sufficient grip for a user such that it can easily be held and manipulated whilst not providing too much grip meaning that it is susceptible to holding dirt or other contaminants. A PVC/nylon composite has been found to be convenient. Additional grips (not shown) could be provided on the handle as required.

Mounted in/upon the body portion is a display screen 18. The display screen, which will be discussed in greater detail below, is operable for displaying a measured temperature, but can also be used by an operator to input data to the probe 10.

A thermal probe 19 comprises a probe needle 20 with a needle tip 21. The probe 19 is connectable to the body portion 16 via a connector unit 22. In the embodiment shown, there is also provided a cuff 24 receivable on connector 22. This is shown more clearly on Figures 5a-5g.

Figure 5a shows the thermal probe 19 that comprises the probe needle 20, having a needle point 21, for sensing the temperature of a food into which it is inserted. The other end of the probe 19 comprises a male connector fitment 22. The fitment 22 is an electrical connector, configured for attachment to a complementary female socket/receiver (not shown in these Figures but labelled 32 in Figures 5f to 5h). The socket 32 is recessed within the housing 12 as shown in Figure 4. The electrical connector may be a conventional DIN connector. The fitment 22 and socket 32 are conventional connectors available in the marketplace.

As can be seen from Figures 5a to 5h, the cuff 24 is an annular member that is shaped and sized to fit around and be received upon the connector 24 (as indicated by the downward arrow in Figure 5b). The cuff 24 is configured to identify the type of food with which the probe 19 should be used. For example, cuffs 24 of different colours can be provided for raw food, ready-to-eat foods, Halal foods etc. The cuff 24 may be red for raw food, green for ready-to-eat food and yellow for Halal food. It will be appreciated that any number of probes may be utilized as required, marked and/or coloured as required for easy identification.

Figures 5c and 5d are schematic cross sectional views through one edge of the cuff 24 and connector 22. The interior surface of the cuff 24 is provided with a protuberance 28 that tapers from a first end thereof towards its opposite end. An aperture or indentation 30 is provided within the connector 22 for receiving the protuberance 28. In use, the cuff 24 is placed over the connector 22 and the protuberance 28 clips into the in the aperture 30. This secures the cuff 24 in place to form a probe needle unit 19 that is immediately identifiable as being suitable for use with a particular type of food only.

The Figures show a single projection 28 and corresponding aperture 30, although it will be appreciated that additional projections 28 and apertures 30 could be provided, spaced around the circumference of the cuff 24/connector 22 as required, e.g. for extra security. Figure Se shows the cuff fully assembled on the connector 22.

Figures Sf to 5h illustrate how a probe user would attach a probe 19 to the housing 12.

Figures Sf and 5g show the cuff 24 in situ on the connector 22, lined up to be received in socket 32, the arrow in Figure 5g depicting the relative movement required to secure the two together. The DIN connector 22 is pushed into the receiving socket 32 provided in the housing 12. The user then rotates the cuff 24 which, through being secured to the connector 22, rotates the connector 22, to secure or lock the connector 26 and socket 32 together. This prevents the probe needle 20 from being removed.

Locking is achieved e.g. by way of a bayonet locking arrangement between the connector 22 and socket 32, as is already known in the art. This secures the probe 19 in position ready for use (Figure 5h). Figure 5h shows the connector 22 fully inserted into socket 32, and the arrow again depicts the rotation of the locking nut required to secure the probe needle 20 in place ready for use.

An innovative feature of embodiments of the present invention is the use of a retrofit cuff 34 to identify the probe 19 and facilitate locking (e.g. by providing a large, grippable area for a user to actuate). The surface of the cuff 24 may also be profiled to facilitate turning e.g. by providing tactile features thereon.

A marker or indicator 34 is provided on the exterior surface of the cuff 24 to indicate the correct orientation of the cuff 24 with respect to the housing 12. I.e. a user presents the probe unit 19 to the housing 12, to insert the connector 22 into the socket 32, with the marker 34 facing directly upwards. Once the probe connector 22 is fully inserted into the socket 32, the cuff 24 is then rotated to secure the probe 19 in place.

Conveniently, the rotation required is a quarter turn, but may differ e.g. 1/8, 1/7, 1/6, 1/5, 1/3 or half a turn. The rotated position of the cuff marker 34 then indicates that the device is locked in position. Further markers e.g. text specifying "locked" and "unlocked" may also be provided at the relevant positions on the housing 12.

The cuff 24 thus provides an easily identifiable "snap-on, snap-off" connector that enables quick and simple attachment/detachment of a probe needle 20 to/from the probe body 12. This is particularly advantageous in light of the Food Standards Agency's E.coli separation regulations which require, inter alia, the use of separate equipment on raw and ready-to-eat foods. Otherwise, for example, if a probe needle was used on a raw food, and then the same needle 20 was used on a ready-to-eat food, there is a risk that the ready-to-eat food would be contaminated with E.coli bacteria. Since E.coli 0157:H7 can cause food poisoning in humans, and become life-threatening in some cases, the need to avoid any cross-contamination is obvious.

One half of the probe housing 12 comprises a castellated edge. If the castellated edge was not present, on assembly of the probe, the adhesive may have a tendency to squeeze out of the housing 12, leaving a residue on the outside of the probe 10. This could be problematic when the probe is used in an environment where food is present since chips or flakes of adhesive could come loose and contaminate the food, or food, bacteria etc. could become trapped under the adhesive residue leading to use of the thermometer 10 being unhygienic. The use of a castellated edge during manufacture of the probe thermometer 10 prevents this happening.

Figure 6 depicts the join of two parts 12', 12' of the housing 12. The housing portions 12', 12' may be substantially symmetrical and/or mirror-images of each other. The two housing components 12', 12" may be joined together using an adhesive. A first housing component 12' comprises a continuous outer wall 12a and a discontinuous or castellated inner wall 12b with a space or gap 12c therebetween. Adhesive can be placed within the gap 12c. The other housing half 12" comprises a central wall 12d receivable within the gap 12c of the first housing half 12'. In this embodiment, the wall 12d is continuous and has a depth that is less than the depth of the gap 12c. This means that not all of the adhesive is forced out of the gap 12c, leaving a sufficient amount therein to enable bonding between the housing halves 12', 12". On joining of the two housing halves 12', 12", any excess adhesive will be forced through the spaces in the castellated wall 12b and forced towards the interior of the housing rather than the exterior thereof. It will be appreciated that this arrangement is exemplaly and othel arrangements that force excess adhesive inwardly rather than outwardly may be utilized.

Figure 7 shows a schematic view of the components of the handheld probe 10 which, inter alia, comprises a processing module 38. The processing module 38 comprises storage/memory means 41. The processing module further comprises an accelerometer 40 which is operable for sensing tilt and movement of the device 10.

The benefit of using a tilt switch 40 is that the probe 10 only switches on when being handled, resulting in an energy saving. The tilt device 40 can detect the direction of gravity, and moving the probe 10 will change this i.e. the device 10 knows it is being moved or handled. During daily operation, the probe 10 enters a sleep mode where the display screen 18 is off to conserve power, but otherwise the rest of the circuit is powered. When an operator picks the probe 10 up, its position will change, and the tilt switch 40 detects this motion and turns the screen 18 power back on when the probe is moved. This will then reduce battery power, but this can be recharged each night, or at another convenient time and/or as often as is necessary.

The handheld probe 10 comprises a battery 42 that powers the display 18 and other components. The handheld probe 10 can be charged via a battery charger 44 comprising the male DIN connector 22 receivable in the probe socket 32. Charging can be achieved from mains electricity or any other suitable power source. It is an advantage that the same socket 32 can be used and the ability to charge the probe 10 advantageously means that the probe 10 can be operated wirelessly and be transported around large food areas, put down and used by others, only requiring charging once a day e.g. at night. A power management component 46 of the processing module 38 provides for communication between the battery 42 and the external battery charger 44, when connected to the probe 12.

The electrical (DIN) connector comprises pin(s) for connecting to thermistors 66 within the housing 12 that provide the temperature measurements, power connections which enable the probe 10 to be charged and pin(s) for connecting to an ID chip 62. Figure shows an example pin-out that can be utilized. A thermistor 66 is attached to pins 2, 3, and 4, the ID chip 62 is attached to pins 1 and 6, and a charger 44 attaches to pins 5 and 1 (it shares pin 1 with the ID chip 62).

A button or trigger 36 is provided on the underside of the body 12 of the probe thermometer 10. The trigger 36 is used to hold a temperature before the user submits the temperature to a server via a selection on the display screen 18, as will be described later. The probe 10 has an overall shape that is similar to a gun, and the button 36 is positioned towards the top of the handle portion 14 and is depressible using a trigger action. The gun-like shape provides a probe thermometer that is ergonomic to use. It also provides a unit that can be held and operated single-handedly, e.g. in comparison to the prior art device of Figure 1. A power switch 37 enables a user to switch the device 10 on and off. In the embodiment of Figure 3 this is provided in the base of the handle 14. The switch 37 is slightly recessed into the handle 14 which helps to avoid undesired pressing thereof. The trigger switch 36 and power switch 37 are provided to be in communication with a GPIO (general purpose input/output) pin 39 provided in processor 38.

The probe 10 is further provided with a "vibration feedback" or "vibration alerting" device 48. This causes the probe 10 to vibrate once a temperature reading has been taken after the operator has pressed the trigger 36. Conventional devices may produce a "beep", but this may not easily be audible in a busy, noisy kitchen. Vibration is therefore a useful way of informing the probe operator that a measurement has been taken. The probe 10 therefore includes a vibration device 48 to provide an alert that a reading has been obtained. An electronically driven vibrating component can used (an actuator) e.g. a vibration motor or a linear resonant actuator, such as the Coin Vibration Motor provided by Precision MicrodrivesTM. The feedback device 48 is in electronic communication with a feedback driver 50 provided in the processor 38.

As mentioned above, the probe comprises a display screen 18. The screen 18 is preferably a large e.g. 31⁄2 inch (8.9cm) touchscreen e.g. capacitive screen 18, with an appearance similar to that of a smartphone. The capacitive screen provides a touchscreen interface for an operator to make selections and/or input information. This advantageously enables scrolling menus to be presented to an operator, allowing for both the presentation/selection of a large amount of data if required, coupled with speed of use, as compared to devices that require a user to press physical buttons.

The number of buttons that can be provided on a device is prohibitive due to the size constraints and, if a large amount of data/input is required, this would undesirably require many time-consuming button presses by the user.

The display screen 18 is communicatively linked to the processing module 38. A touchscreen controller 52 in the display 18 communicates with a touchscreen interface 54 provided in the processor 38. An LCD display connector 56 in the display 18 is in communication with an LCD driver in the processor 38. An LCD and backlight power component 60 in the display 18 is provided in communication with the power management device 46 of the processor 38.

Another important feature of the invention is that the probe 10 is able to identify whether the correct probe needle 22 is being used for the correct purpose (e.g. raw or ready-to-eat food). The probe 10 is able to distinguish between different probe needles 22 and will inform the user by displaying a coloured band along the bottom of the screen 18 to identify which probe 20, 22 is being used. As mentioned above, the probe 19 comprises an ID chip/device 62. The ID device 62 is a memory device, which can store numbers which can be used to identify the probe type. During manufacture of a probe 19, the ID number is set to be a predetermined value to indicate the different probe types. For example, the ID device 62 in a first probe 19 may be coded with a value of ito represent a probe 19 that should only be used with hot food. A coded value of 2 may represent a cold probe 19, a value of 3 may represent a probe 19 only to be used with Halal food, and so on.

When attached to the housing 12, the probe 10 will display on screen 18 the type of the probe 19 so the operator can check/decide whether it is the correct probe type or not for the required purpose. The representation on the screen 18 may be a numerical code, a text indicator e.g. "HOT", a colour code e.g. red for hot food, blue for cold food, or any other visual indicator. The colour preferably matches that of the cuff 24 such that it is quick and easy for an operator to identify the probe 19 being used. This facilitates a user's compliance with the requirements of the Food Standards Agency.

When a probe 19 is plugged into the probe housing 12, the ID chip 62 is in electronic communication with a "1-Wire" communication pin 64 of the processor 38, which provides for convenient data transmission.

As mentioned above, the probe 19 comprises a thermistor 66 which, when the probe 19 is plugged into the socket 3, can communicate with an analogue to digital converter (ADC) 68 in the processor 38. In operation, the electronics supplies a precise voltage to a circuit in the probe 19 that incorporates the thermistor 66. As the temperature being sensed varies, the voltage output by this circuit varies in a predictable manner.

The sensed voltage can thus be used to determine the precise temperature. The ADC 68 provides a numeric value form the input voltage and this is scaled and offset to provide the reading in degrees Celsius.

The probe 10 can thus be used to measure the temperature of both raw and ready to eat foods, and the snap on, snap off" fitment enables different probe needles to be easily fitted and removed in order to provide a fresh probe needle when measurement of a different food is required. The temperature measured is shown on a display 18.

The display 18 can be provided in the form of a touch screen, with user-friendly software which tracks the identity of users who have made temperature measurements, thus providing for accountability of temperature measuiements.

Although the probe 10 itself described above has many novel and unique features, it is also useful as pad of a larger digital food safety management system. The Applicant has developed the NavitasTM system comprising various hardware and software components as will be discussed below.

A key feature is that the probe 10 is constantly connected to a platfoim (e.g. a tablet computer and/or a desktop PC) e.g. server PC 70 shown in Figure 7. Conveniently, the communication utilizes Wi-Fi (wireless fidelity) via a Wi-Fi component provided in processing module 38. The probe 10 enables an operator to deliver temperature monitoring information to the software platform in real time, using constant Wi-Fi streaming capability for instant upload. The day's menu options can also be uploaded to the probe from the platform.

Prior systems are known that utilise Bluetooth, although this has been found to be slightly ineffective in a contract catering kitchen surrounded by stainless steel. Another possible method would be a docking-type system. However, a potential problem with this is that human error could lead to the probe failing to be docked, thus missing the recording of vital temperatures.

The use of Wi-Fi advantageously provides a constant wireless connection to the platform (PC) enabling information (e.g. temperature readings) from the probe 10 to be instantly uploaded to the PC. No specific action is required by an operator of the probe -e.g. the probe does not have to be docked to make a connection and initiate data transfer.

A tablet computer (not shown), e.g. a tablet running an Android operating system can be provided. The tablet provides a gateway to the NavitasTM system. Software will be preloaded onto the tablet and a window preloaded onto a dashboard can provide instant access to the NavitasTM system. The tablet conveniently enables a user to access the system whilst mobile, e.g. if the user is remotely located from the PC and/or handheld probe 10. The tablet enables a user to review temperature records obtained by the probe 10 as well a number of other records such as cleaning schedules, training records etc. The tablet may be provided with a protective cover or casing, e.g. of a tough rubber material, suitable for use in a kitchen/catering environment.

One or more refrigerator / freezer sensor units (not shown) may be provided, each comprising a temperature sensor for measuring a temperature of a refrigerator/freezer.

The sensor unit further comprises transmission means for sending a signal back to the platform at a desired frequency reporting the temperature. In an embodiment, the refrigerator/freezer sensors use Wi-Fi to transmit temperature readings from a respective refrigerator/freezer back to a hub that is connected to the PC by way of a USB cable. There is a small internal memory so that if, for any reason, the Wi-Fi transmissions fail, the small packets of data will be stored. This may, for example, accommodate up to three weeks' worth of temperature data.

The platform will manage the entire system, and will incorporate necessities such as daily controls, cleaning schedules, return to work forms, a HACCP generator and suchlike. (HACCP stands for Hazard Analysis and Critical Control Point) and is a system that helps food business operators handle food safely and introduces procedures to ensure the food produced is safe to eat).

The NavitasTM system advantageously avoids the use of a paper based system, where large amounts of paperwork are generated and which may get lost or damaged, or not be completed (correctly or at all) as required. The probe 10 advantageously provides a quick, easy, accurate and authentic method of immediately transferring food temperature records to the NavitasTM system's online platform. The wider NavitasTM system then combines these readings with automatic temperature monitoring from fridges and freezers along with completed forms from a tablet computer which cover such areas as cleaning schedules, training records and compliance checklists.

A useful feature of embodiments of the present invention is the use of an Android-type operating system. This adds to the user-friendly nature of the system, by creating a degree of familiarity with the software for many users.

The system allows the user to specify which food group and type they are probing which can be added via the NavitasTM software system and automatically downloaded to the probe. The increased granularity allows for better traceability and ultimately a higher level of food safety compliance.

Figure 8 shows the processes that the probe 10 will carry out and summarises the screens that will be presented to a user on display 18. Broadly speaking, the probe 10 enables the entire life cycle of a product to be monitored -from when it arrives on site, to being cooked, to chilled, to being reheated, to hot service temperature. Full day/date time recording is also provided. This enables a user/business to form a due diligence defence should they be accused of causing ill health to a customer.

When a user picks up the probe 10, and it switches out of stand-by mode, the user is presented with a welcome screen and then a menu (Figure Ba) on the display 18.

Proceeding from left to right across Figure 8, the user is able to carry out seven main tasks on the probe screen: 1. Make a note of Goods In.

The user can select their name from a scroll through list, to identify themselves and thus record who is taking receipt of a delivery of a food item. The supplier name/identity can be recorded. The product range of the identified producer can be selected. The supplier's invoice number is taken. The user is then asked two questions on the state of the packaging, relating to the packaging and data code, and a temperature measurement of the product is taken.

2. Cooking.

The user selects their name from the scrollable list on the display, and selects the food group and food item that is being prepared/cooked from another list. A temperature measurement is taken.

3. Chilling.

The user selects their name from the scrollable list on the display and indicates whether they are beginning or finishing chilling a food. The user then selects the food group and food item that is being chilled. A temperature measurement is taken. If finishing chilling, the user is then asked to select the food item from a list of items that have already been recorded as being chilled. A temperature measurement is taken.

4. Reheating.

The user selects their name from the scrollable list on the display. The user selects the food group and food item being reheated and takes a temperature measurement.

5. Hot Service.

The user selects their name from the scrollable list on the display, selects the food group and food item being served and makes a measurement of the temperature.

6. Cold Service.

The user selects their name from the scrollable list on the display, selects the food group and food item being tested and makes a measurement of the temperature.

7. Calibration.

The user selects their name from the scrollable list on the display and records the temperature reading in boiling water (Figure 8c).

Figure Sb is an example of the screen display when a temperature measurement is taken (e.g. as in any of steps ito 7 above).

The system thus also allows for total traceability, in that it requests the users name before any procedure and all food products are identified throughout their entire lifecycle, from entering the building to being served to a customer. To counteract user frustration of scrolling through names, it will default to a particular user (whoever last used the probe for that purpose). With a particular task, for example taking a hot service or cold service temperature, the last user is the default setting when that task is initiated again. This reduces the need for a user to scroll all the way thiough the list, which is likely to be alphabetical, e.g. to a letter such as T' that is far down the list when that user might be the main person responsible for that task.

Claims (37)

1. CLAIMS: 1. A device for measuring the temperature of food comprising a housing comprising a handle portion, a temperature probe directly attachable to and detachable from the housing, the temperature probe being identifiable as being for use with a particular type of food.
2. 2. The device of claim 1, wherein the device is configured to be handheld and used single-handedly.
3. 3. The device of claim 1 or 2, comprising a plurality of temperature probes each being configured to be identified as being for use with a different type of food.
4. 4. The device of claim 3, wherein each temperature probe is provided with a marker or indicator that identifies the intended use of the probe.
5. 5. The device of claim 4, wherein the marker or indicator is colour coded, each differently coloured indicator signifying that that probe is for use with a particular type of food.
6. 6. The device of claim 4 or 5, wherein the marker or indicator comprises text, an image, a logo, a symbol or other marking representative of the type of food with which the probe is intended to be used.
7. 7. The device of any preceding claim, further comprising an electrical connector receivable within a complementary socket provided on or in the housing.
8. 8. The device of claim 7, further comprising locking means for securing the temperature probe to and/or on the housing.
9. 9. The device of claim 8, wherein the locking means is or comprises the indicator.
10. 10. The device of claim 8 or 9, wherein the locking means is rotatable to move between a first, unlocked position and a second, locked position in which the temperature probe is secured to the housing.
11. 11. The device of claim 10, further comprising a marker or indicator to identify the unlocked and/or locked position, and/or the orientation in which the temperature probe needs to be inserted into the connector.
12. 12. The device of any of claims 8 to 11, wherein the locking means is an annular cuff or sleeve.
13. 13. The device of claim 12, wherein the cuff is sized to be received on the connector.
14. 14. The device of claim 13, the cuff further comprising securing means to secure it to the connector.
15. 15. The device of claim 14, wherein the connector is provided with complementary means enabling the cuff to be secured thereon.
16. 16. The device of claim 15, wherein the cuff comprises one or more formations in or on the interior surface thereof receivable in one or more corresponding apertures or indentations provided in/on the exterior of the connector.
17. 17. The device of claim 16, wherein the formation(s) on the cuff is/are preferably configured to clip into corresponding aperture(s) provided in the connector.
18. 18. The device of any preceding claim, further comprising an electronic display provided in or on the housing, the display being operable for displaying a measured temperature.
19. 19. The device of any preceding claim, further comprising an electronic identification means identifying the type of food on which it is intended to be used.
20. 20. The device of claim 19, wherein the identification means is coded/programmed with a value indicative of the type of food with which that probe is intended to be used.
21. 21. The device of claim 20, wherein the housing comprises processing means configured for identifying the identification means.
22. 22. The device of claim 21, wherein the processing means is configured to recognise the coded value of the identification means and communicate with the display to present a visual indicator identifying the probe attached to the housing.
23. 23. The device of claim 22, where in the visual indicator is a colour indicator corresponding in colour to that of the cuff.
24. 24. The device of any preceding claim, further comprising an actuator, button or trigger, and activation of the button by a user holds a temperature measurement in the probe device, maintains a temperature measurement on the display and/or submits a temperature measurement to a remote receiver.
25. 25. The device of any preceding claim, wherein the housing comprises a plurality of portions securable together with adhesive, one or more of the housing portions being configured to prevent any excess adhesive from escaping to the exterior of the housing.
26. 26. The device of claim 25, wherein one or more portions of the housing are provided with formations that force any excess adhesive edges towards the interior of the housing.
27. 27. The device of claim 26, wherein one or more of the housing portions comprise a continuous outer wall and the same or another housing portion comprises a discontinuous or castellated innei wall.
28. 28. The device of any previous claim, further comprising a tilt switch operable to detect movement of the probe thermometer.
29. 29. The device of any preceding claim, further comprising a vibration alert or feedback device configured to indicate when a temperature measurement has been taken.
30. 30. A food safety management system comprising a device for measuring the temperature of food as defined in any preceding claim, and one or more computing devices in wireless communication said device.
31. 31. The food safety management system of claim 30, wherein the temperature measuring device is configured to transmit temperature readings to the one or more computing devices via Wi-Fi.
32. 32. The food safety management system of claim 30 or 31, wherein the temperature measuring device comprises a processor configured to present a selectable list of foods on the display screen from which the user can choose the food the temperature of which is to be measured.
33. 33. The food safety management system of claim 32, further comprising a memory means for storing the temperature information received.
34. 34. The food safety management system of any of claims 30 to 33, further comprising one or more other sensors for sensing the temperature of a food storage chamber.
35. 35. The food safety management system of claim 34, wherein the sensors are configured to provide a temperature measurement wirelessly or wirelessly by Wi-Fi to the one or more computing devices.
36. 36. A device for measuring the temperature of food substantially as hereinbefore described with reference to any of Figures 2 to 10 of the accompanying drawings.
37. 37. A food safety management system substantially as hereinbefore described with reference to any of Figures 2 to 10 of the accompanying drawings.