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Achieving RFID Traceability • Tag-reader compatibility – frequency • Data standardization ePC • Traceable resource unit (TRU) – One fish vs 1 case vs 1 pallet
Shelf Life Consumed Approach to reduce memory space f con = t i — the time a product is held at some constant temp T i for a given time segment t si — the actual shelf life of the product held at that constant temp T i con j = fraction of shelf j life used up f con t @ T ∑ i = i =1 t s @ T i t @T ∑ i = t 1 + t 2 + t 3 +....... i =1 t s @T i t s 1 t s 2 t s 3
- Page 59 and 60: Other chemical TTI vendors • Bioe
- Page 61 and 62: Data loggers • Reusable • $10-$
- Page 64: Time temperature History 8 7 6 5 4
- Page 67 and 68: iButton • Thermistor (-40 °C to
- Page 69 and 70: Many other companies • 3M Chile
- Page 71 and 72: Other driving forces • Traceabili
- Page 73 and 74: Bioterror • Intentional delivery
- Page 75 and 76: Regs under Biosecurity Act • Regi
- Page 77 and 78: 5 day Lettuce orders Goes to > 1000
- Page 79 and 80: EU Requirement 178/2002 Article 18
- Page 81 and 82: Drivers • Recalls - Majority are
- Page 83 and 84: Days Time to Event 99% stopped 1st
- Page 85 and 86: EU labeling initiative 2003 • EU
- Page 87 and 88: Drivers • Country of Origin Label
- Page 89 and 90: Cool Record keeping http://www.ams.
- Page 91 and 92: Economics • Retail shrink ~ 2.3%
- Page 93 and 94: Consumer Open Dating Survey http://
- Page 95 and 96: Listeria monocytogenes • Major co
- Page 98 and 99: USDA -FSIS 1998 Guidance for Beef G
- Page 100 and 101: 1. What are the scientific paramete
- Page 102 and 103: CFU critical Microbial Life cycle s
- Page 104 and 105: Clostridium botulinum fish study (G
- Page 106 and 107: Log TTD vs temperature Time to dete
- Page 108 and 109: Electronic “Smart Labels” for T
- Page 112 and 113: Electronic TTI solutions and proble
- Page 114 and 115: Micro-electronic TTI tag vendors
- Page 116 and 117: End points • Color change • Lig
- Page 118 and 119: Critical Factors - technology • C
- Page 120 and 121: Traceability concerns • 4th amend
- Page 122 and 123: Contact Dr. Theodore Labuza Departm
Shelf Life Consumed Approach to<br />
reduce memory space<br />
f con<br />
=<br />
t i — the time a product is held at some constant<br />
temp T i for a given time segment<br />
t si — the actual shelf life of the product held at that<br />
constant temp T i<br />
con j = fraction of shelf j life used up<br />
f con<br />
t @ T<br />
∑<br />
i<br />
=<br />
i =1<br />
t s<br />
@ T i<br />
t @T<br />
∑<br />
i<br />
= t 1<br />
+ t 2<br />
+ t 3<br />
+.......<br />
i =1<br />
t s<br />
@T i<br />
t s 1<br />
t s 2<br />
t s 3
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