Patent Publication Number: US-2023160753-A1

Title: Systems and methods for monitoring food temperatures

Description:
TECHNICAL FIELD 
     The present disclosure relates generally to sensors, and more specifically to systems and methods for monitoring food temperatures. 
     BACKGROUND 
     Food temperature probes are used frequently by food service providers to ensure that food items remain at safe temperatures before consumption. For example, employees in a convenience store may utilize a food temperature probe to periodically monitor the temperatures of convenience food items such as hot dogs. Food safety guidelines typically require that food items remain above certain minimum internal temperatures and that food temperature probes be properly cleaned between probing of different food types in order to avoid cross contamination. 
     SUMMARY 
     Food temperature probes are used frequently by food service providers to ensure that food items remain at safe temperatures before consumption. For example, employees in a convenience store may utilize a food temperature probe to periodically monitor the temperatures of convenience food items such as hot dogs. Food safety guidelines typically require that food items remain above certain minimum internal temperatures and that food temperature probes be properly cleaned between probing of different food types in order to avoid cross contamination. 
     This disclosure contemplates monitoring a food temperature probe and creating alerts for display on a user device based on temperatures reported by the food temperature probe. In one example, an alert may be displayed on a user device when a measured temperature of a certain food item is below a predetermined threshold temperature (e.g., a safe minimum internal temperature from food safety guidelines). In another example, an alert may be displayed on a user device when it is determined from reported temperatures that a food temperature probe was not properly cleaned between probing of different food types. In addition, certain embodiments automatically log temperatures measured by a food temperature probe, thereby reducing or eliminating altogether the manual logging of food temperatures by food handlers. In some embodiments, a system includes one or more memory units and a processor. The processor is configured to receive, from a food temperature probe, a first temperature associated with a first food item. The processor is further configured to receive, from the food temperature probe, a second temperature associated with a second food item. The processor is further configured to receive, from the food temperature probe, a third temperature that was measured by the food temperature probe after measuring the first temperature but before measuring the second temperature, the third temperature associated with a cleaning of the food temperature probe. The processor is further configured to send an alert for display on a user device when the third temperature is greater than the cleaning threshold temperature. The disclosed embodiments provide several practical applications and technical advantages, which include at least: 1) technology that utilizes a food temperature probe to measure and report temperatures of food items and temperatures associated with a cleaning of the food temperature probe; 2) technology that automatically provides alerts for display on a user device when a food temperature probe is not properly cleaned between the probing of two different food items; and 3) technology that automatically provides alerts for display on a user device when a food temperature probe measures a temperature of a food item that is below a minimum internal temperature according to food safety guidelines. 
     Certain embodiments may include none, some, or all of the above technical advantages and practical applications. One or more other technical advantages and practical applications may be readily apparent to one skilled in the art from the figures, descriptions, and claims included herein. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
       For a more complete understanding of this disclosure, reference is now made to the following brief description, taken in connection with the accompanying drawings and detailed description, wherein like reference numerals represent like parts. 
         FIG.  1    is a schematic diagram of a food temperature monitoring system, according to certain embodiments; and 
         FIG.  2    is a flowchart of a method for monitoring the cleaning of a food temperature probe, according to certain embodiments. 
     
    
    
     DETAILED DESCRIPTION 
     Embodiments of the present disclosure and its advantages are best understood by referring to  FIGS.  1  and  2    of the drawings, like numerals being used for like and corresponding parts of the various drawings. Food temperature probes are used frequently by food service providers to ensure that food items remain at safe temperatures before consumption. For example, employees in a convenience store may utilize a food temperature probe to periodically monitor the temperatures of convenience food items such as hot dogs. Food safety guidelines typically require that food items remain above certain minimum internal temperatures and that food temperature probes be properly cleaned between probing of different food types in order to avoid cross contamination. 
     This disclosure contemplates monitoring a food temperature probe and creating alerts for display on a user device based on temperatures reported by the food temperature probe. In one example, an alert may be displayed on a user device when a measured temperature of a certain food item is below a predetermined threshold temperature (e.g., a minimum internal temperature required by food safety guidelines). In another example, an alert may be displayed on a user device when it is determined from reported temperatures that a food temperature probe was not properly cleaned between probing of two different food types. In addition, certain embodiments automatically log temperatures measured by a food temperature probe, thereby reducing or eliminating altogether the manual logging of food temperatures by food handlers. 
       FIG.  1    illustrates an example food temperature monitoring system  100 , according to certain embodiments. As illustrated in  FIG.  1   , certain embodiments of food temperature monitoring system  100  include a computer system  110 , a user device  120 , a network  130 , a gateway  140 , and a food temperature probe  150 . Computer system  110  is communicatively coupled to user device  120  and gateway  140  via a network  130  using any appropriate wired or wireless telecommunication technology. In some embodiments, food temperature probe  150  sends temperatures  155  directly to computer system  110  or indirectly to computer system  110  via network  130  using any appropriate wired or wireless telecommunication technology. In other embodiments, food temperature probe  150  sends temperatures  155  to gateway  140  using an Internet-of-Things (IoT) communications protocol, and gateway  140  in turn sends temperatures  155  via network  130 . Temperatures  155  measured by food temperature probe  150  may be associated with food items  170  (e.g., food items  170 A and  170 B) or a cleaning solution  180 . 
     In general, computer system  110  receives temperatures  155  that are generated by food temperature probe  150  and in turn provides alerts  160  for display on user device  120  or display  111  based on temperatures  155 . In some embodiments, computer system  110  sends alert  160  for display on user device  120  or display  111  when a measured temperature  155  of a certain food item  170  is below a predetermined threshold temperature (e.g., a minimum internal temperature required by food safety guidelines). 
     In some embodiments, computer system  110  sends alert  160  for display on user device  120  or display  111  when it is determined from temperature  155  that food temperature probe  150  was not properly cleaned between probing of different food items  170  (e.g., different types of food items  170 ). To reduce or eliminate altogether the manual logging of food temperatures by food handlers, computer system  110  stores temperatures  155  from food temperature probe  150  in a temperature log  118  and may send temperature log  118  for display on user device  120  or display  111 . 
     Computer system  110  may be any appropriate computing system in any suitable physical form. As example and not by way of limitation, computer system  110  may be an embedded computer system, a system-on-chip (SOC), a single-board computer system (SBC) (such as, for example, a computer-on-module (COM) or system-on-module (SOM)), a desktop computer system, a laptop or notebook computer system, a mainframe, a mesh of computer systems, a mobile telephone, a personal digital assistant (PDA), a server, a tablet computer system, an augmented/virtual reality device, or a combination of two or more of these. Where appropriate, computer system  110  may include one or more computer systems  110 ; be unitary or distributed; span multiple locations; span multiple machines; span multiple data centers; or reside in a cloud, which may include one or more cloud components in one or more networks. Where appropriate, one or more computer systems  110  may perform without substantial spatial or temporal limitation one or more steps of one or more methods described or illustrated herein. As an example and not by way of limitation, one or more computer systems  110  may perform in real time or in batch mode one or more steps of one or more methods described or illustrated herein. One or more computer systems  110  may perform at different times or at different locations one or more steps of one or more methods described or illustrated herein, where appropriate. In some embodiments, computer system  110  includes an electronic display  111 . Computer system  110  may be physically located within the same physical building in which food temperature probe  150  is used, or physically located at a location remote from the physical building in which food temperature probe  150  is used. For example, in certain embodiments, computer system  110  may located in one or more remote servers (e.g. in the cloud). Processor  112  is any electronic circuitry, including, but not limited to a microprocessor, an application specific integrated circuits (ASIC), an application specific instruction set processor (ASIP), and/or a state machine, that communicatively couples to memory  114  and controls the operation of computer system  110 . Processor  112  may be 8-bit, 16-bit, 32-bit, 64-bit or of any other suitable architecture. Processor  112  may include an arithmetic logic unit (ALU) for performing arithmetic and logic operations, processor registers that supply operands to the ALU and store the results of ALU operations, and a control unit that fetches instructions from memory and executes them by directing the coordinated operations of the ALU, registers and other components. Processor  112  may include other hardware that operates software to control and process information. Processor  112  executes software stored in memory to perform any of the functions described herein. Processor  112  controls the operation and administration of computer system  110  by processing information received from food temperature probe  150 , gateway  140 , network  130 , user device  120 , and memory  114 . Processor  112  may be a programmable logic device, a microcontroller, a microprocessor, any suitable processing device, or any suitable combination of the preceding. Processor  112  is not limited to a single processing device and may encompass multiple processing devices. 
     Memory  114  may store, either permanently or temporarily, data such as sensor data  155 , user preferences, business rules, operational software such as automatic alerting module  116 , or other information for processor  112 . Memory  114  may include any one or a combination of volatile or non-volatile local or remote devices suitable for storing information. For example, memory  114  may include random access memory (RAM), read only memory (ROM), magnetic storage devices, optical storage devices, or any other suitable information storage device or a combination of these devices. 
     Temperature monitoring module  116  represents any suitable set of instructions, logic, or code embodied in a computer-readable storage medium. For example, temperature monitoring module  116  may be embodied in memory  114 , a disk, a CD, or a flash drive. In particular embodiments, temperature monitoring module  116  may include temperature monitoring instructions  117  (e.g., a software application) executable by processor  112  to perform one or more of the functions described herein. In general, temperature monitoring module  116  sends alert  160  for display on user device  120  either directly or via network  130 . As described in more detail herein, alerts  160  are generated by temperature monitoring module  116  based on temperatures  155  from food temperature probe  150 . 
     User device  120  is any appropriate device for communicating with components of computer system  110  over network  130 . For example, user device  120  may be a handheld computing device such as a smartphone, wearable computer glasses, a smartwatch, a tablet computer, a laptop computer, and the like. User device  120  may include an electronic display such as display  111 , a processor such as processor  112 , and memory such as memory  114 . The electronic display of user device  120  may display an alert  160  and temperature log  118  that is provided by computer system  110 . 
     Network  130  allows communication between and amongst the various components of system  100 . For example, computer system  110 , user device  120 , and gateway  140  may communicate via network  130 . This disclosure contemplates network  130  being any suitable network operable to facilitate communication between the components of system  100 . Network  130  may include any interconnecting system capable of transmitting audio, video, signals, data, messages, or any combination of the preceding. Network  130  may include all or a portion of a local area network (LAN), a wide area network (WAN), an overlay network, a software-defined network (SDN), a virtual private network (VPN), a packet data network (e.g., the Internet), a mobile telephone network (e.g., cellular networks, such as 4G or 5G), a Plain Old Telephone (POT) network, a wireless data network (e.g., WiFi, WiGig, WiMax, etc.), a Long Term Evolution (LTE) network, a Universal Mobile Telecommunications System (UMTS) network, a peer-to-peer (P2P) network, a Bluetooth network, a Near Field Communication (NFC) network, a Zigbee network, and/or any other suitable network. 
     Food temperature probe  150  is any appropriate device for sensing or measuring temperatures. For example, food temperature probe  150  may be a digital thermometer with a metal probe that is inserted into food items  170  in order to measure the temperatures of food items  170 . In general, food temperature probe  150  provides temperatures  155  to computer system  110 . Temperatures  155  may be any appropriate temperature measurement (e.g., Fahrenheit or Celsius), and in some embodiments may include a time stamp to indicate when a particular temperature  155  was measured. 
     In some embodiments, food temperature probe  150  is an IoT sensor. In general, IoT describes a network of physical objects that are embedded with sensors, software, and other technologies for the purpose of connecting and exchanging data with other devices and systems over the Internet, or any other appropriate network. For example, some embodiments of food temperature probe  150  include a microprocessor (e.g., processor  112 ), a transceiver (e.g., a Bluetooth transceiver) for wirelessly communicating temperature  155  (e.g., via an IoT communications protocol), an antenna, and a power supply such as a battery. In embodiments where food temperature probe  150  is an IoT device, food temperature monitoring system  100  may include gateway  140  for communicating with food temperature probe  150 . Gateway  140  may be any appropriate IoT gateway, computer system, or electronic device that is capable of wirelessly communicating with food temperature probe  150  using any appropriate IoT communications protocol (e.g., Message Queuing Telemetry Transport (MQTT), Constrained Application Protocol (CoAP), Advanced Message Queuing Protocol (AMQP), Data Distribution Service (DDS), HyperText Transfer Protocol (HTTP), WiFi, Bluetooth, ZigBee, Z-Wave, a media access control (MAC) protocol such as LoRaWAN, and the like). For example, food temperature probe  150  may wirelessly transmit temperatures  155  to gateway  140 , and gateway  140  may in turn send temperatures  155  to computer system  110  via network  130 . In other embodiments, food temperature probe  150  is not an IoT device. In embodiments where food temperature probe  150  is not an IoT device, food temperature probe  150  does not utilize gateway  140  but instead transmits temperatures  155  directly to computer system  110  or indirectly via network  130  (e.g., via Bluetooth or WiFi). 
     Alert  160  is a message or other indication that is displayed on user device  120  or electronic display  111  regarding temperatures  155 . In some embodiments, alert  160  includes one or more of an indication of food item  170 , temperature  155  of food item  170 , a minimum required temperature, a timestamp associated with temperature  155 , and an indication of a food temperature violation. For example, when computer system  110  determines that temperature  155  of hot dogs  170  does not meet a minimum internal temperature associated with hot dogs  170  (e.g., temperature  155  is 130° F. and the minimum internal temperature of hot dogs  170  is 145° F.), alert  160  may be: “Food temperature violation on hot dogs at 10:20 AM: measured temperature=130° F.; required temperature=145° F.” In some embodiments, alert  160  includes an indication of a cleaning violation of food temperature probe  150 . For example, when computer system  110  determines that food temperature probe  150  was not properly cleaned between measuring a first food item  170 A (e.g., hot dogs) and a second food item  170 B (e.g., pizza), alert  160  may be: “The food temperature probe was not cleaned properly between probing the hot dogs and pizza.” In this instance, if the food temperature probe  150  was not cleaned properly between probing two different types of food items  170 , it can lead to cross-contamination and/or other adverse health and safety issues. In one example, cross-contamination of different types of food items can create problems with respect to allergens and food safety. 
     Food items  170  are any food whose temperatures are measured by food temperature probe  150  for food safety compliance. For example, food items  170  may be ready-to-eat convenience foods that are available for purchase in a convenience store. In some embodiments, a first food item  170 A is a different type of food than a second food item  170 B. For example, first food item  170 A may be hot dogs and second food item  170 B may be pizza. Each type of food item  170 A may have a different minimum internal temperature according to food safety regulations. For example, first food item  170 A may have a minimum internal temperature requirement of 130° F. while second food item  170 B may have a minimum internal temperature requirement of 145° F. 
     Cleaning solution  180  is any compound, fluid, or chemical used to clean, sterilize or sanitize food temperature probe  150  in order to prevent cross-contamination and to kill bacteria and germs that may be present on food temperature probe  150 . For example, cleaning solution  180  may be alcohol or a bleach/water solution. In some embodiments, a portion of food temperature probe  150  (e.g., a metal probe for contacting food items  170 ) is dipped into a container of cleaning solution  180  in order to clean food temperature probe  150 . In other embodiments, cleaning solution  180  is applied to an applicator (e.g., a cloth or a wipe) that is then used to clean food temperature probe  150 . 
     In general, cleaning solution  180 , once applied to food temperature probe  150 , will cause the temperature measured by food temperature probe  150  to drop, thereby allowing computer system  110  to determine if food temperature probe  150  was properly cleaned. As a specific example, consider a certain type of cleaning solution  180  such as alcohol that is known from prior testing to cause food temperature probe  150  to measure a temperature of 50° F. when the alcohol is applied to food temperature probe  150 . Using this data, computer system  110  can determine whether food temperature probe  150  was cleaned properly between the probing of two different food items  170  by analyzing temperatures measured by food temperature probe  150  between the two different food items  170 . If food temperature probe  150  measures a temperature below 50° F. between the probing of two different food items  170 , computer system  110  can determine that temperature probe  150  was cleaned properly. If, however, food temperature probe  150  does not measure a temperature below 50° F. between the probing of two different food items  170 , computer system  110  can determine that temperature probe  150  was not cleaned properly or was not cleaned at all. 
     In the above example, the temperatures measured by food temperature probe  150  between the probing of two different food items  170  are compared to a known temperature that is associated with the particular cleaning solution  180  (e.g., 50° F. in the above example) in order to determine whether food temperature probe  150  was cleaned properly. In other embodiments, instead of setting the preset threshold to be a known temperature associated with cleaning solution  180  (e.g., 50° F.), the preset threshold may be set to a certain amount of temperature drop below the measured temperature  155  of first food item  170 A (e.g., an absolute drop in temperature of 80° F. from the measured temperature  155  of first food item  170 A followed by a measured temperature  155  of second food item  170 B). For example, if the measured temperature  155  of first food item  170 A is 140° F. and the preset threshold is set to a drop of 80° F. from the measured temperature  155  of first food item  170 A (i.e., 140° F.-80° F.=60° F. for the preset threshold), computer system  110  can determine that temperature probe  150  was not cleaned properly or was not cleaned at all if food temperature probe  150  does not measure a temperature below 60° F. between the probing of two different food items  170 . 
     In yet other embodiments, instead of setting the preset threshold temperature to be a fixed, known temperature associated with cleaning solution  180  (e.g., 50° F.) as described above, the temperatures measured between the probing of two different food items  170  are analyzed to see if the measured temperatures dropped at a fast enough rate (e.g., a rate of temperature drop of 3° F. or more per second for at least three seconds after the measured temperature  155  of first food item  170 A followed by a measured temperature  155  of second food item  170 B). In general, cleaning solution  180  will cause a rapid fall in the temperatures measured by temperature probe  150 . The fall in temperatures measured by temperature probe  150  due to cleaning solution  180  will be greater than any fall in temperatures caused by ambient air on temperature probe  150 . As a specific example, consider a certain type of cleaning solution  180  such as alcohol that is known from prior testing to cause food temperature probe  150  to measure a rate of temperature drop of 3° F. per second for at least three seconds when the alcohol is properly applied to food temperature probe  150 . Using this fact, computer system  100  may determine that temperature probe  150  was cleaned properly if food temperature probe  150  measures a temperature drop of 3° F. or more per second for at least three seconds between the probing of two different food items  170 . If, however, food temperature probe  150  does not measure a temperature drop of 3° F. per second for at least three seconds between the probing of two different food items  170 , computer system  110  can determine that temperature probe  150  was not cleaned properly or was not cleaned at all. 
     Cleaning threshold temperature  185  is a temperature stored in memory  114  that is used by some embodiments of computer system  110  to determine whether food temperature probe  150  was cleaned properly between probing two different food items  170 . In some embodiments, cleaning threshold temperature  185  is a static, preset value. 
     For example, the preset value may be a known temperature associated with cleaning solution  180  being applied to food temperature probe  150  (e.g., 50° F.). In some embodiments, cleaning threshold temperature  185  is a temperature that is a predetermined amount of temperature drop (e.g.,  80  degrees) below temperature  155  of a first food item  170 , as described above. For example, if the measured temperature  155  of a first food item  170  is 140° F., cleaning threshold temperature  185  may be set to 60° F. 
     In operation, computer system  110  analyzes temperatures  155  that are generated by food temperature probe  150  and provides alerts  160  for display on user device  120  or electronic display  111  based on temperatures  155 . Generally, computer system  110  generates alerts  160  in response to two situations: 1) when a measured temperature  155  of a certain food item  170  is below a predetermined threshold temperature (e.g., a minimum internal temperature required by food safety guidelines), and 2) when computer system  110  determines from temperatures  155  that food temperature probe  150  was not properly cleaned between probing of different food items  170 . Each situation is described in more detail below. 
     First, certain embodiments generate alert  160  for display on user device  120  or electronic display  111  when a measured temperature  155  of a certain food item  170  is below a predetermined threshold temperature. In some embodiments, the predetermined threshold temperature may be a preset static value such as 140° F. In other embodiments, the predetermined threshold temperature may be dynamically set based on the type of food item  170 . In general, each type of food time  170  has an associated minimum internal temperature required by food safety guidelines. For example, beef has a minimum internal temperature of 145° F. while poultry has a minimum internal temperature of 165° F. To dynamically set the predetermined threshold temperature, computer system  110  may determine the type of food item  170  based on user input (e.g., beef hot dogs), determine the associated minimum internal temperature of the determined food type (e.g., by consulting food safety guidelines stored in memory), and then set the predetermined threshold temperature to the associated minimum internal temperature of the determined food type. Once the predetermined threshold temperature is determined, computer system  110  then compares the measured temperature  155  of food item  170  to the predetermined threshold temperature. If the measured temperature  155  of food item  170  is less than the predetermined threshold temperature, computer system  110  generates alert  160  to indicate the food temperature violation and may, in some embodiments, store a corresponding food safety violation in temperature log  118 . 
     Second, certain embodiments generate alert  160  for display on user device  120  or electronic display  111  when computer system  110  determines from temperatures  155  that food temperature probe  150  was not properly cleaned between the probing of two different food items  170 . To determine whether food temperature probe  150  was properly cleaned between probing of two different food items  170 , certain embodiments of computer system  110  receive a first temperature  155  associated with a first food item  170 A, receive a second temperature  155  associated with a second food item  170 B, and receive a third temperature  155  associated with a cleaning of the food temperature probe  150 . The third temperature  155  is measured by food temperature probe  150  after measuring the first temperature  155  but before measuring the second temperature  155 . Computer system  110  then compares the third temperature  155  associated with the cleaning of the food temperature probe to cleaning threshold temperature  185 . When the third temperature  155  associated with the cleaning of the food temperature probe is greater than cleaning threshold temperature  185 , computer system  110  generates and sends an alert  160  to indicate that food temperature probe  150  was not properly cleaned between the probing of two different food items  170  and may, in some embodiments, store a corresponding food safety violation in temperature log  118 . 
     In some embodiments, processor  110  additionally or alternatively determines that food temperature probe  150  was not properly cleaned between the probing of two different food items  170  by analyzing a rate of drop in temperatures measured by food temperature probe  150  between the probing of two different food items  170 . As described above, cleaning solution  180  will generally cause a rapid fall in the temperatures measured by temperature probe  150 . The fall in temperatures measured by temperature probe  150  due to cleaning solution  180  will be greater than any fall in temperatures caused by ambient air on temperature probe  150 . Using this fact, computer system  100  may determine that temperature probe  150  was cleaned properly if food temperature probe  150  measures a certain temperature drop (e.g., 3° F. per second) for a certain amount of time (e.g., for at least three seconds) between the probing of two different food items  170 . More specifically, computer system  110  may first receive a set of temperatures  155  measured by food temperature probe  150  after measuring a first temperature of a first food item  170 A but before measuring a second temperature  155  of a second food item  170 B. Computer system  110  then measures a rate of temperature drop from the received set of temperatures  155 . For example, computer system  110  may determine that the set of temperatures  155  indicates a rate of temperature drop of 2° F. per second for two seconds. Computer system  110  then compares the determined rate of temperature drop to a predetermined rate of temperature drop. In this example, if the predetermined rate of temperature drop is 3° F. or more per second for at least three seconds, computer system  110  determines that the actual rate of temperature drop is less than the predetermined rate of temperature drop and proceeds to send alert  160  to indicate that food temperature probe  150  was not cleaned properly between the probing of two different food items  170 . Computer system  110  may also, in some embodiments, store a corresponding food safety violation in temperature log  118 . If, however, the actual rate of temperature drop is greater than or equal to the predetermined rate of temperature drop, computer system  110  determines that food temperature probe  150  was properly cleaned between the probing of two different food items  170  and thus does not generate alert  160 . 
     To reduce or eliminate altogether the manual logging of food temperatures by food handlers, computer system  110  stores temperatures  155  from food temperature probe  150  in a temperature log  118  and may provide temperature log  118  for display on user device  120  or electronic display  111 . Temperature log  118  includes temperatures  155  associated with food items  170 . In some embodiments, temperature log  118  may additionally include time stamps to indicate times that temperatures  155  were measured by food temperature probe  150 . 
     In certain embodiments, user device  120  may receive temperatures  155  generated by food temperature probe  150  and use temperatures  155  to provide alerts  160  for display on user device  120 . In these embodiments, food temperature probe  150  may directly communicate with user device  120  instead of with computer system  110 . For example, in such embodiments, memory  114  of user device  120  may include instructions (e.g., temperature monitoring module  116 ) that, when executed by a processor  112  of user device  120 , enable user device  120  to monitor temperatures  155  in order to provide alerts  160  for display on user device  120  based on temperatures  155 , as described herein. For example, instructions stored in memory  114  of user device  120  may generate alert  160  for display on user device  120  when a measured temperature  155  of a certain food item  170  is below a predetermined threshold temperature. 
       FIG.  2    illustrates a method  200  for monitoring the cleaning of a food temperature probe, according to certain embodiments. In general, method  200  may be utilized by temperature monitoring module  116  to automatically provide alert  160  for display on user device  120  or display  111 . Method  200  may begin at operation  210  where method  200  receives a temperature associated with a first food item. In some embodiments, the temperature of the first food item is measured by a food temperature probe such as food temperature probe  150 . In some embodiments, the first food item is food item  170 A. 
     At operation  220 , method  200  determines whether a temperature associated with a cleaning of the food temperature probe has been received. In some embodiments, the temperature associated with the cleaning of the food temperature probe is the result of the food temperature probe being cleaned with a cleaning solution such as cleaning solution  180 . The temperature associated with the cleaning of the food temperature probe is measured by the food temperature probe after measuring the temperature of the first food item of operation  210  but before measuring the temperature of the second food item of step  230 . If a temperature associated with a cleaning of the food temperature probe is received at operation  220 , method  200  proceeds to operation  230 . Otherwise, if a temperature associated with a cleaning of the food temperature probe is not received at operation  220  before a temperature associated with a second food item is received at operation  230 , method  200  proceeds to operation  222 . 
     At operation  220 , method  200  sends an alert for display on a user device or other display in order to indicate that that the food temperature probe was not cleaned after the probing of the first food item. In some embodiments, the alert is alert  160 . In some embodiments, the alert is displayed on a user device such as user device  120  or any other electronic display such as display  111 . After operation  222 , method  200  proceeds to operation  224 . 
     At operation  224 , method  200  determines whether a temperature associated with a second food item is received (e.g., an upward temperature spike). In some embodiments, the second food item is food item  170 B. In some embodiments, the second food item is a different type of food from the first food item. If method  200  determines in operation  224  that a temperature associated with a second food item has been received, method  200  proceeds to operation  226 . Otherwise, if method  200  determines in operation  224  that a temperature associated with a second food item has not been received, method  200  may end. 
     At operation  226 , method  200  logs a food safety violation to indicate that the temperature probe was not cleaned between the probing of two different food items. In some embodiments, method  200  stores a corresponding food safety violation in a log such as temperature log  118 . After operation  226 , method  200  proceeds to operation  228  where method  200  sends an alert for display on a user device or other display. The alert may indicate that the second food item should be disposed and may include an instruction to clean the temperature probe prior to any additional probing. After operation  228 , method  200  may end. 
     At operation  230 , method  200  receives a temperature associated with a second food item. In some embodiments, the temperature of the second food item is measured by a food temperature probe such as food temperature probe  150 . In some embodiments, the second food item is food item  170 B. In some embodiments, the second food item is a different type of food from the first food item. 
     At operation  240 , method  200  stores a cleaning threshold temperature in one or more memory units such as memory  114 . In some embodiments, the cleaning threshold temperature is cleaning threshold temperature  185 . The cleaning threshold temperature may be a known temperature associated with the cleaning solution being applied to the food temperature probe (e.g., 50° F.), or the cleaning threshold temperature may be a temperature that is a predetermined amount of temperature drop (e.g., 80 degrees) below the temperature of the first food item of operation  210 . For example, if the measured temperature of the first food item of operation  210  is 140° F. and the preset threshold is set to a drop of 80° F. from the measured temperature of the first food item, the cleaning threshold temperature may be set to 60° F. (i.e., 140° F.-80° F.=60° F.). 
     At operation  250 , method  200  determines whether the temperature associated with the cleaning of the food temperature probe of operation  220  is greater than the cleaning threshold temperature of operation  240 . If method  200  determines that the temperature associated with the cleaning of the food temperature probe is greater than the cleaning threshold temperature, method  200  determines that the food temperature probe was not cleaned properly between the probing of the first and second food items and proceeds to operation  260 . If method  200  determines that the temperature associated with the cleaning of the food temperature probe is less than or equal to the cleaning threshold temperature, method  200  determines that the food temperature probe was cleaned properly between the probing of the first and second food items and proceeds to the end of method  200 . 
     At operation  260 , method  200  logs a food safety violation to indicate that the temperature probe was not cleaned properly between the probing of two different food items. In some embodiments, method  200  stores a corresponding food safety violation in a log such as temperature log  118 . After operation  260 , method  200  proceeds to operation  265 . 
     At operation  265 , method  200  sends an alert for display on a user device or other display in order to indicate that that the food temperature probe was not cleaned properly between the probing of the first and second food items. In some embodiments, the alert is alert  160 . In some embodiments, the alert is displayed on a user device such as user device  120  or any other electronic display such as display  111 . After operation  265 , method  200  may end. 
     Modifications, additions, or omissions may be made to the methods described herein without departing from the scope of the disclosure. The methods may include more, fewer, or other operations. Additionally, operations may be performed in any suitable order. That is, the operations of any method disclosed herein do not have to be performed in the exact order disclosed, unless explicitly stated. 
     As used in this document, “each” refers to each member of a set or each member of a subset of a set. Furthermore, as used in the document “or” is not necessarily exclusive and, unless expressly indicated otherwise, can be inclusive in certain embodiments and can be understood to mean “and/or.” Similarly, as used in this document “and” is not necessarily inclusive and, unless expressly indicated otherwise, can be inclusive in certain embodiments and can be understood to mean “and/or.” All references to “a/an/the element, apparatus, component, means, step, etc.” are to be interpreted openly as referring to at least one instance of the element, apparatus, component, means, step, etc., unless explicitly stated otherwise. 
     Furthermore, reference to an apparatus or system or a component of an apparatus or system being adapted to, arranged to, capable of, configured to, enabled to, operable to, or operative to perform a particular function encompasses that apparatus, system, component, whether or not it or that particular function is activated, turned on, or unlocked, as long as that apparatus, system, or component is so adapted, arranged, capable, configured, enabled, operable, or operative. 
     The embodiments disclosed herein are only examples, and the scope of this disclosure is not limited to them. Particular embodiments may include all, some, or none of the components, elements, features, functions, operations, or steps of the embodiments disclosed herein. Certain embodiments are in particular disclosed in the attached claims directed to a method, a storage medium, a system and a computer program product, wherein any feature mentioned in one claim category, e.g. method, can be claimed in another claim category, e.g. system, as well. The dependencies or references back in the attached claims are chosen for formal reasons only. However, any subject matter resulting from a deliberate reference back to any previous claims (in particular multiple dependencies) can be claimed as well, so that any combination of claims and the features thereof are disclosed and can be claimed regardless of the dependencies chosen in the attached claims. The subject-matter which can be claimed comprises not only the combinations of features as set out in the attached claims but also any other combination of features in the claims, wherein each feature mentioned in the claims can be combined with any other feature or combination of other features in the claims. Furthermore, any of the embodiments and features described or depicted herein can be claimed in a separate claim and/or in any combination with any embodiment or feature described or depicted herein or with any of the features of the attached claims. 
     To aid the Patent Office, and any readers of any patent issued on this application in interpreting the claims appended hereto, applicants note that they do not intend any of the appended claims to invoke 35 U.S.C. § 112(f) as it exists on the date of filing hereof unless the words “means for” or “step for” are explicitly used in the particular claim.