I.o.T. with respect to process flow
Food value is determined by four main factors: aroma, flavor, taste and color. To deal with complains and negative publicity resulting from deteriorated food color, flavor and taste, we utilize I.o.T. to establish a standardized process flow. Production line failures cause a great deal of financial loss. When a machine starts to age or malfunction, it shows a change in voltage. I.o.T. guides the inspection and repair, minimizing the loss to the greatest extend. When machines are connected on the internet, data becomes a useful tool to monitor the product quality. Response is not a good fit in the workplace where problems occur everyday. When torquing voltage is declining, the texture of dough-based products get impeded. We gather data from cloud-based monitoring system and establish a standardized process flow. Besides apologies and reimbursements, we use I.o.T. to track the production, which helps to inspire consumer confidence and serves as an important buffer to firms in times of crisis. Prevent problems from happening, high level. Monitor the staff, time and environment, middle level. Respond to problems, low level.
1. raw materials: refer to ingredients and packing materials.
2. materials: refer to the edible part of materials, including main materials, secondary materials and food additives.
3. main raw materials: refer to the main element of finished goods.
4. secondary materials: refer to anything composing of the finished goods except main materials and food additives.
5. internal packaging materials: refer to such food containers as bottles, cans, boxes and bags as well as to such packaging materials as foil, film, paper and waxed paper which have a direct contact with foods.
6. external packaging materials: refer to such packaging materials as labels, cardboard boxes and packing materials which have no direct contact with foods.
7. food production site: refers to the locations where raw materials are processed, manufactured, blended, packaged and stored.
8. harmful microorganisms: refer to the microorganisms that cause food spoilage and deterioration in quality or threat to public health.
9. food contact surface: refers to 1) direct surface contact: machines with a direct contact with food surface. 2) indirect surface contact: under normal circumstances, steam or liquid releasing from the machine has a direct contact with food surface.
10. water activity: refers to the amount of free water in food. It is the ratio of vapor pressure of water in food to the vapor pressure of pure water at the same temperature.
11. segmentation: refers to a due separation of space, time and air flow within a production site by tangible or intangible means.
12. food factories: refer to all food manufacturers with approved documents.