Ubiquitous sensor network-based system and method for automatically managing food sanitation

A ubiquitous sensor network-based method of automatically managing food sanitation in a method of managing kitchen appliances using a sensor node, comprising the steps of:

• (a) installing at least one sensor node in a specific region, such as a kitchen appliance, a kitchen or a dining room, and the sensor node measuring sensing information, including temperature, humidity, pH, and odor information;
• (b) comparing values measured by the sensor node with preset values, thus determining whether the measured values deviate from a range of the preset values;
• (c) if it is determined at step (b) that the measured values deviate from the range of the preset values, the sensor node generating a warning message, providing a warning sound, and transmitting the generated warning message to at least one management server, either through a sink node or directly;
• (d) the management server determining whether data received from the sensor node is a measured value or a warning message;
• (e) if it is determined at step (d) that the received data is a warning message, the management server generating a control command corresponding to the warning message, transmitting the control command to the sensor node, and notifying a manager of the management server of a warning message, including an urgent situation and a location of the kitchen appliance;
• and
• (f) the management server analyzing and storing the warning message in a format of Hazard Analysis Critical Control Point (HACCP) and outputting the warning message in a format of an HACCP report.

A ubiquitous sensor network-based method of automatically managing food sanitation in a method of managing food using a mobile terminal, comprising:

• (k) the mobile terminal reading food information from a Radio Frequency Identification (RFID) tag or a barcode attached to food;
• (l) the mobile terminal measuring sensing information, including temperature, humidity, pH, and odor information of the food;
• (m) the mobile terminal receiving additional food information, including a preserved state, a preservation method, incoming/outgoing information, and inventory information of the food;
• (n) the mobile terminal transmitting measured values of the food and the additional food information to the management server, either through a sink node or directly;
• and
• (o) the management server analyzing and storing the measured values and the additional food information, which are received from the mobile terminal, in a format of HACCP, and outputting the stored information in a format of an HACCP report.