Retail, Supply Chain & Industrial
Every fridge line, live, in every store.
Display cases, cool rooms and freezers monitored around the clock, with alerts before stock is lost and one view across every store.
Usually led by CallistoFoodIQ
Supermarkets · the problem
Three problems we solve.
What goes wrong in supermarkets & grocery when checks live on paper and alerts depend on someone noticing.
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A failing case at 2 am
A dairy case that fails overnight is found at opening, when the stock is already in the bin.
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Deli and bakery checks
In-store food preparation brings cooking, hot-holding and cleaning records with it.
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Every store a little different
Without one view, each store manager runs compliance their own way.
Recommended products
What we would put in first.
The products that usually lead in supermarkets & grocery. Each works on its own, and all of them share one login.
Callisto
In supermarkets & grocery: Monitors display cases, cool rooms and freezers, alerts before stock is lost, and runs deli and bakery checks digitally.
Explore Callisto Menus · Recipes · AllergensFoodIQ
In supermarkets & grocery: Recipes, supplier specifications and allergens for food prepared in store.
Explore FoodIQHardware
Devices that fit.
Sensors and probes designed by our own engineers, all connected to the same platform.
Standard Device B0
Display cases, cool rooms and freezer islands.
Standard Device A0
Small stores without a gateway: it reports over its own SIM.
Mobile Handheld
Deli, hot food and goods-in checks.
CT Gateway
One always-on hub per store.
Regulations
The rules you work under.
The rules that usually apply in supermarkets & grocery, and the records they ask for. MeridianCT captures those records as the work happens.
- Food Standards Code 3.2.2 (official source, opens in a new tab)
- Keep potentially hazardous food at 5 °C or colder, or 60 °C or hotter. Cool cooked food from 60 °C to 21 °C within 2 hours, then to 5 °C within a further 4 hours.
- Standard 3.2.2A (official source, opens in a new tab)
- Food safety management tools for food service, catering and related retail: a food safety supervisor, food handler training and, for category one businesses, records of key activities.
- HACCP
- Hazard Analysis and Critical Control Point: the internationally recognised way to identify food safety hazards and control them at the points that matter.
A plain-language summary, not legal advice. Rules differ by state and territory. MeridianCT keeps the records these rules ask for; your team and your regulator decide compliance.
Retail, Supply Chain & Industrial
More in this group.
Stores, suppliers, cold stores, fleets and industrial sites that keep stock in range.
Book a demo
See it in your stores.
A short walkthrough of the live product, shaped around your stores, your workflows and the rules you work under.