Temperature is that one measurement that’s dictated by governmental regulations to prove that you have a kill step in your process. Beyond that, there are rules for keeping fresh food under a certain temperature to keep it safe both in transit and storage, and—just as important—maintain its quality so you don’t have to throw it out prematurely.

Consumers expect their food to be safe, and there are methodologies to ensure that it is. Quality is a bit of a different story, but it's just as important when it comes to consumer expectations.

How are robots used in the food industry and what might the future hold for the industry?

The idea of preventive controls is not process-centric, but risk based. And its principles are not new concepts.

The next innovation in food and beverage packaging could tell you when that cheese in the back of the fridge is getting too old to eat.