Temperature and Temperature/Humidity Mapping

Posted on: February 5th, 2011 by Matt M 61 Comments

Recently FDA regulations including HACCP, various CFR code of federal regulations, and the push to eliminate wasted time and money in fixing temperature related product failures has made Temperature and Temperature/Humidity Mapping an integral aspect of any warehouse operation.

 

Inadequately controlled environments can lead to ineffective medicines, spoiled produce, damaged materials and frequent critical equipment failures. This all ads up to wasted dollars. Fortunately the cost of monitoring large warehouses has dropped significantly over the years as temperature and temperature/humidity sensing technology has become more accurate, easier to use and more affordable.

 

Whether you are concerned about maintaining a consistent temperature in a 5,000 or 500,000 sq. ft. warehouse, you’ll want to make sure that you are using the right tools for the job and that you’re using them correctly.

 

In this guide, we will discuss best practices for mapping temperature in large spaces.

 

Planning Your Steps:

Mapping is not a one-time job, but an ongoing process that takes into account changes in seasons, HVAC/R modifications, warehouse layout modifications and any other significant changes to the warehouse environment. Proper organization and documentation are critical in maintaining compliance and consistency.

Step 1 – Determine Critical Mapping Points
Step 2 – Determine Sample Rate
Step 3 – Establish Data Logger Criteria and Select
Step 4 – Place Data Loggers at Pre Determined Points
Step 5 – Retrieve, download and evaluate Logged Data
Step 6 – Document Processes and Repeat
Step 7 – Data Logger Maintenance and Calibrations
Step 8 – Remediation

Step 1 – Determine Critical Mapping Points

Problem Locations:

Large open spaces present a considerable challenge when working to maintain a consistent temperature or temperature/humidity level. Problem spots include: • Areas near the ceiling or exterior walls may stay warmer or cooler in response to temperatures outside.

  • Temperature levels stratify due to the fact that warmer air rises.
  • Temperatures will tend to be higher near heaters. If fans are undersized or improperly placed they will be incapable of mixing the heated air effectively.
  • Racking, shelving and pallet storage areas may create “hot spots” by obstructing air circulation.
  • Doors that are left open will affect temperature conditions.

Additional Locations:

In addition to problem spots logger placement is also critical for the following locations:

  • HVAC outputs
  • Exits to unconditioned spaces (loading docs and staging areas)
  • Outside (to compare outside temperatures to internal temperatures)
  • High, medium and low locations in the general storage area

Spacing:

Studies have shown that a spacing of every 100 to 300 feet in an open warehouse plan, without walls to block airflow, is adequate enough to accurately represent readings that are meaningful. A distance of greater than every 300 feet may yield data that does not accurately reflect conditions in the warehouse space, while spacing data loggers closer than every 100 feet will result in extra data that adds no value while creating extra work.

Determination of critical mapping points should include all potential problem spots in addition to the normal storage area. Be sure to space the critical mapping points in an evenly distributed grid using every 100 to 300 feet as your spacing guide.

Step 2 – Determining Sample Frequency

The key to determining sample frequency is to not take too many or too few samples. Too many samples will create too much data making analysis cumbersome and difficult. Too few samples will not adequately represent changes in the warehouse environment. In most warehouses, one temperature or temperature and humidity sample every 15 minutes should adequately evaluate temperature trends.

 

If you think you need to take readings more frequently, consider the following:

Scenario 1
10 data loggers sampling every 15 minutes for 1week will provide 6,720 sample points.

Scenario 2
10 data loggers sampling every minute for 1 week will provide 100,800 sample points.

 

Scenario 1 will provide the same general results as Scenario 2 with 1/15th of the data and much less time spent analyzing logged data.

The key here is response time. Most temperature data loggers take at least a minute to respond to changes in temperature, and in a space as large as a 50,000 sq. ft. warehouse, most changes will happen very slowly over several minutes, making frequent sampling unnecessary and wasteful.

Step 3 – Establish Data Logger Criteria and Select

Temperature and Temperature/Humidity Data Loggers come with many features. The goal is to select the data logger that will most effectively monitor your warehouse. Key features you should consider are:

  • Data Capacity: Data Capacity determines how many readings or sample points can be taken by a logger before memory is full. The more sample points a logger has, the more readings it can store.
  • Sample Rate: The frequency in which samples are taken. The logger should feature user selectable sample rates.
  • Monitoring Range and Accuracy: Be sure to select a data logger with a temperature range that can monitor temperatures even in the most extreme of cases. Don’t pay extra for accuracy you don’t need. +/-2oF and +/-2% RH should be adequate for most warehouse mapping situations. For refrigerated storage areas or locations requiring tighter tolerances, data loggers with an accuracy of +/-.5 oF should be selected.
  • Size: Make sure the logger will fit in your selected locations. Some loggers are as small as a quarter making them perfect for tight locations or when you don’t want them to be noticed.
  • Networking: Ethernet connectivity lets you view and download logged data and modify logger settings from your PC on any logger connected to your Local Area Network. These are perfect for smaller warehouse locations where critical items are stored and more frequent temperature readings are necessary.
  • Battery Life: Make sure the battery life is long enough to last between mapping sessions. Many data loggers feature battery life between one and five years. More than enough to last through several mapping sequences.
  • Calibrations: Be sure to purchase your data logger from a manufacturer who is A2LA accredited, NIST traceable, ISO 17025 compliant and can provide calibration services. The data loggers should be calibrated at least every 12 months.
  • Software: Make sure the data logger software is easy to use and that you can export data into Excel for easy mapping of Mean Kinetic Temperature

Be sure to purchase at least one data logger for each location.

Step 4 – Place Data Loggers at Pre Determined Points

Be sure to document the location of each data logger and label each data logger to ensure that it is repeatedly placed in the same location.

To ensure consistency practice the following rules:

  • Using the data logger software, name each logger by its location.
  • Label the outside of each logger by its location
  • Label the exact spot where the data logger should be placed by the data logger’s location name.
  • Create a physical map with all data loggers marked by name

Step 5 – Retrieve and download Logged Data

Once the loggers have been placed and data has been collected, collect the data loggers and transfer the logged data to your PC.

The logged data can now be exported to Excel where Mean Kinetic Temperature can be calculated.

Mean Kinetic Temperature is a calculated fixed temperature that simulates the effects of temperature variations over a period of time. It expresses the cumulative thermal stress experienced by a product at varying temperatures during storage and distribution.

The formula for Mean Kinetic Temperature is as follows:

mapping-formulas

In addition to calculating MKT it is also recommended that Min and Max temperatures should be monitored carefully and that the location and the time of day at which they occur should be recorded. Any trends should be investigated.

A free program to calculate Mean Kinetic Temperature is available at: www.stabilitysystem.com

Step 6 – Document Processes and Repeat

Now that you have completed your first mapping, be sure to place the data loggers back in their original locations throughout the warehouse and make sure to document each and every step used.

Step 7 – Data Logger Maintenance and Calibrations

Over time the most robust data loggers can drift causing inconsistencies in recorded data thus requiring regular calibration in order to ensure accurate readings.

It is recommended that each data logger be calibrated at least every 12 months. In addition, it is prudent to request before and after readings when calibrating each data logger so corrections can be made to previously logged and mapped data.

Best practice recommends sending the data logger to a NIST certified calibration facility, and to the original manufacturer for calibration whenever possible.

Step 8 – Remediation

Now that you have your results it is time to fix any trouble spots that show up in your calculations.

Common Fixes:

  • Hot Spots: Hot spots are frequently caused by walls or shelving that block airflow and/or inadequately sized fans that are unable to circulate air. Increasing the size or number of fans and removing unnecessary walls or rearranging shelves to promote airflow is helpful.
  • Wide Temperature Fluctuations: Frequent changes in temperature in one location can be caused by direct exposure to outside air sources. Doors that are habitually left open, sky-lights, open doc doors and hallways to nonconditioned locations can make maintaining consistent temperatures difficult. Plastic curtains over open hallway or dock entrances will bock much of the hot or cold air from entering the warehouse space.
  • Inability to maintain target warehouse temperature. If the overall warehouse temperature can not be maintained, an expert evaluation of the HVAC system is in order.

Conclusion

Temperature mapping can be an extremely powerful tool to aid in regulatory compliance and create possible cost savings via implemented improvements and efficiencies. The key is to carefully analyze the warehouse space to ensure proper placement of data loggers, document logger locations and mapping processes, audit data including having data loggers calibrated on a regular basis and finally making the necessary changes to continuously improve warehouse conditions.

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61 Responses

  1. Abhaysingh Ingle says:

    How to calculate no. of data loggers to be installed in a particular area?
    Is it similar to the formula (NL=√A) which is used for Non-viable particle count based on the room area in m2?
    Please guide.
     
    Regards
    Abhaysingh

    • Dan Gawel says:

      Abhaysingh,
      I do not recommend using a set formula for how many locations to check in during the mapping process.  Variables such as HVAC effectiveness, quantity, location and size of shelving or other obstacles within the space, and air flow throughout the space can have significant affects on the how many would be appropriate for a given amount of volume.    I have seen several different formulas to arrive a quantity of temperature monitoring points for a given square footage that having widely varying results.  
      There are consultants who specialize in warehouse mapping.  I believe they look at what makes sense for each location based on a variety of weighted factors, not just square footage.  
      My recommendation is to locate the critical points to be monitored first.  Often the critical points will cover much of the area to be mapped or force the rest of the location to be mapped as separated zones within the warehouse.
       
      Hope that helps,
       
      Dan Gawel
      Operations Manager
       
       
       

      • Abhaysingh says:

        Dear Mr. Dan Gawel,
        Thanks a lot for your Clarification.
        With regards to warehouse, do we need to have specified limit to indicate maximum value of temperature and humidity variation between different points to justify homogeneity of both the parameters in the area ?
        If yes, then what it should be ± ……..°C
        In short, how to justify that temperature and humidity in the area is Uniform and Homogenous?
        More emphasis for Homogeneity.
        Normally, specification for  variation between different points is kept for validation of Autoclaves, is same to be applied to warehouse areas also?
        Thanks and Regards
        Abhaysingh

  2. narendra patil says:

    What should be minimum volume require temperature mapping ?

    • Dan Gawel says:

      I'm not aware of an industry approved standard for minimum volume to require mapping.  If a location is mapping to measure the effectiveness of an HVAC system on a large open warehouse filled with industrial goods then they would have very different mapping requirements than a pharmaceutical storage warehouse with many important but very small separate locations.
      Unfortunately, your question isn't an easy one to answer without more information about the application.  If there is a documented recognized standard out there that answers that question we at the Dickson company would love hear about it.
       
      Regards,
      Dan Gawel
      Dickson
       
       
       

  3. Yossi says:

    Is there a guide where to place the data loggers in the warehouse ?

  4. Dan Gawel says:

    Yossi,
    Our recommendation is to start with any critical control points, places where the temperature maintenance is the most important.
    After the critical points are assigned, then select key entry points where outside temperature is likely to enter, locations such as dock doors or refrigerated warehouse entrances.
    After entryways are identified, cover the corners or outside edges of the location to be mapped.  Corners are often the last place to get circulated air or the most likely to stagnate.
    When looking at the remaining area to be mapped, make sure to get multiple elevations.
    Spacing requirements between the locations to be mapped vary by location, industry and warehouse layout.
     
    Regards,
    Dan Gawel
    Dickson
     
     

  5. Elios says:

    Dickson has any logger with an included MKT software or function?
    Thanks

  6. Mauricio says:

    Do you know of any other site where I can find the MKT calculation for free?

    • Matt says:

      Mauricio,

      I looked for a site/program that can calculate the MKT for free and was unable to find one. I’m working on putting together an excel file that you can copy your data in and the file will automatically calculate the MKT for you. I’ll create a new blog post about MKT if/when I have that available.

      Thanks,
      Matt
      The Dickson Company

  7. JOSEP says:

    Hello,
     
    I need to know the limits in Tª and HR% in pharmaceutical warehouses and reglamentations.
    Can you helpme?
     
    regards

    • Matt says:

      Hello,

      More often than not these are specific to your location, company, and/or what you are monitoring. It is best to talk to those who will be auditing your monitoring process to find out the requirements you must meet.

  8. Amir says:

    Hello Matt,
    May I know how to perform temperature mapping for refrigerator?How many consecutive run required to qualifying the equipment?
    regards

    • Matt says:

      Hello Amir-

      Sorry it has taken a while for a response…. It is hard to say what the proper number of devices is or where to place each device. This is hard because of a few reasons: 1) Your operating procedure is probably different from the next company’s, 2) the size of the refrigerator is a factor, and similar to number one 3) industry standards might be different and/or have different requirements. My best advice to to check with the body or organization that requires you to document the temperature.

      That being said, there are some general rules of thumb that you can follow. Again, you’ll have to check with your regulating body to ensure you are meeting the requirements. General mapping suggestions (pertaining to refrigerators):
      – For tall and thin refrigerators, I have heard of customers doing the top, middle, and bottom shelves
      – For a double wide refrigerator, I’ve seen people doing the top, middle, and bottom (vertically) of each the left, right, and center (horizontally).

      Again, these are only suggestions and anytime you are dealing with sensitive materials and regulations, you should confirm with the regulating body that you are meeting the necessary requirements.

  9. Ramon says:

    i was able to assemble a quick xls template, i can send to you for review vs yours if you don't mind.  regards

    • Matt says:

      I actually just received the document and am writing the blog post this week. Feel free to send over yours and I’ll compare [marketing (at) dicksondata (dot) com].

      • Ramon says:

        Sent just now.  Appreciate comments, corrections as necessary.  Thanks

      • Brad says:

        Where will your spreadsheet be posted? a link to it? Thanks

        • Matt says:

          Brad,

          Found a bug in the sheet that made it unusable. I’m currently trying to work it out, but it looks like I may have to rewrite the function(s) a bit. I’ll do an entire post about MKT when I complete it.

          -Matt

          • Reshantha Moodley says:

            Hi
            Just wanted to know if you managed to do the spreadsheet as i need to do a calculation for MKT. We monitoring our new HVAC system. Just a quick question is the MKT product specific or can you use a general equation if you monitoring a  facility

        • Brad and Reshantha,

          We will be posting the spreadsheet at the link below on Friday (look at #2). Let us know if you have any problems/questions with calculations. Thanks!

          http://blog.dicksondata.com/?p=3933.

          -Michael

  10. Micah says:

    Hi,
    What time frame should the tests run in a Warehouse? Autoclaves are easy as it is a cycle or 3, fridges for a few days.  But for warehouses which would be ideal: 1 day, 3 days or 1 week?   I cant find any guidance on this either from regulatory sites.
     
    Cheers
    Micah

    • DanG says:

      The longer you can run the test the more confident you can be in your test data. The test should be run for a week if possible, especially if the warehouse is not manned 24 / 7 or if it has different HVAC or thermostat settings on nights or weekends then during the weekday.

      Dan Gawel

  11. Mark says:

    Have there been any studies on temperature differences in warehouse elevation?  Low elevation monitor points have always seem feel good to me.  I would think as heat energy decreases, the difference in temperature between the low and high elevations would decrease as there is less warm air to rise.  Thus the high elevation would reflect the temperature of the low elevation when the warehouse is cold.  When the heat energy increases, the opposite would be true and the difference between low and high would be much greater.  In this case the high elevation point would measure the worst case high temperature.  A study could show us at what temperatures  the difference is significant with graphs to apply to each of our different requirements.  At normal temperatures for humans, I measure about a 1 degree C or less difference in 25 feet which is not significant, factoring in the difference between the sensor probes (for personal care products anyway).   Please feel free to point out where I am wrong or missed something.
    Thanks, Mark
    .

    • DanG says:

      I’m not aware of any published studies or white papers on how temperature typically changes at different elevations in a warehouse. You are correct that it does typically get warmer at higher elevations then what you would see near the floor of a warehouse. Any successful mapping exercise should include testing for temperature changes at different elevations.

      Dan Gawel
      Dickson

  12. Safiyya says:

    What does the mean kinetic temperature signify..? What kind of conclusions can I draw up from the results? How do I analyze trends?

    • DanG says:

      Mean kinetic temperature (MKT) is a simplified way of expressing the overall effect of temperature fluctuations during storage or transit of perishable goods. The MKT is widely used in the pharmaceutical industry and is primarily used to ensure the storage and/or transit temperature stays within required limits for the product or compliance to a standard. Trends can be be monitored by comparing data sets over time or under different conditions.

      Dan Gawel
      Dickson

  13. Steve says:

    I have used 50 temp and humidity loggers to map our warehouse. Any ideas where to find a 3D modeling software in order to have better visualization of the data ? 
    Kind regards,
    Steve

  14. DanG says:

    Steve- I'm not aware of any 3D modeling software specifically for mapping a facilities environmental conditions. I suspect Autodesk's AutoCAD software is the most likely to have a solution or to support a 3rd party software add-on that might work for you.  

    Regards,

    Dan

  15. Mardi says:

    So glad to have found this forum regarding temperature and humidity mapping. I have been conducting temperature mapping (of sterilization chambers, storage chambers, stability chambers/rooms, etc.) as part of our company's Good Storage and Shipping Practices requirements for many years already. And now comes another requirement for conducting humidity mapping, especially stability rooms and stability chambers.
    I am seeking advise on whether there are really specific guidelines or standard requirements that can be referred to with regards to humidity mapping. For stability rooms requiring temperature and humidity mapping, I agree that mapping for both parameters should be conducted due to the size and uneven distribution/circulation of air and many other factors. However, for reach-in stability chambers with very stable temperature and humidity control, is there really a need to conduct humidity mapping?
    Anybody's expert advise will be highly appreciated.
     
     

    • Matt says:

      Mardi-

      You raise a good question. From what we understand it is very hard to find concrete requirements that instruct individuals in your position what exactly to do. Typically, it is up to the regulating body or agency that audits your company or facility (be it a parent company, organization, or government agency).

      So I’ll give the answer no one truly likes: It depends. If you’re audited by someone who wants a reach-in chamber monitored that closely then you should probably do it. If you’re doing this for your company’s own good then you discuss with your team and/or supervisors what goals you’re trying to accomplish in keeping these records.

      Hopefully that helped a bit, but please let us know if you have any additional questions.

      -Matt

  16. Amit Waghmare says:

    Would like to qualify the finished goods stores is it require humidity control.
    Regards
    Amit
     
     

    • Matt says:

      Amit – We cannot say for certain that you need to monitor your finished goods. I can say that I’ve heard of more and more request to do so from a few auditing agencies. You should talk to the agency that audits your temperature/humidity monitoring data to determine if they want you to monitor your finished goods.

      As far as how many loggers you need for the space you described this is another question for your auditor(s). Our general suggestion is to evenly space them throughout the space (both horizontally and vertically).

      Hopefully that helped.

      -Matt

  17. Amit Waghmare says:

    If storage area size is 6.7 x 2.2 mtr. how much data loggers do i have to place can you justify?
    Or is there any formula from which we can arrived at no. of data loggers to be placed?
    Regards
    Amit

  18. Bliss says:

    Is it necesssary to compute MKT for stab room thermal mapping which only lasted for a week?

    • Matt says:

      Bliss-

      We cannot say for certain whether or not you’re required to compute the MKT for only one week. I’d check with your auditing body or organization to determine their requirement. Sorry we couldn’t be more specific.

      -Matt

  19. Bill Diephof says:

    I need my new 15 to 25 C Pharmaceutical temperature mapped.
    Can you help me with this ?

  20. Norma says:

    Matt, what is not clear for me is in the case you have put 10 data loggers in your warehouse, and collecting the data in a weekly basis, how is it expect to calculate MKT. What I mean is that you will get maximum and minimum data for each of the loggers, so is that you have to consider all the 10 data loggers data, or that you have to choose the worst case?
     
    Regards, 
    Norma 

  21. Firat says:

    Hi I need a excel spreadsheet to calculate the Mean Kinetic Temperature (MKT) 
    I hopefully you can wil help me
     

    • Matt says:

      Firat,

      I’m sorry to say the excel sheet is unavailable at this time and we do not know when it will be ready, if ever. Sorry for the inconvenience.

      -Matt

  22. Erasto says:

    what are the requirements and procedures  on temperature and humidity mapping to four  zones within my country in relation to drug stability according to ICH requirements

    • Matt says:

      Erasto-

      We cannot give specific answers on how to map different zones because there are different requirements set forth by various organizations (ICH being one of them). It is best to consult with your auditor to best get an understanding of the requirements you need to meet and then what steps you should be taking in order to satisfy those requirements.

      Matt

      • vipul says:

        Hi Matt,
        Do we need to validate the spreadsheet generated from the data logger? Also software used for downloading the data will require CSV (computer system validation) or not?

  23. m.a.kareem says:

    hw we can find out repairing of modelTP425 not on the datalogger hw to check for the basic problem of the data logger any hint for the repairing of the datalooger most probably what main cause of the data logger for the check,
    thnx,
    m.a.kareem

    • Matt says:

      I’m not sure I follow your question perfectly, but you can either use the manual to solve the problem or email our support at support [at] dicksondata.com.

      Thanks,
      Matt

  24. Tushar Patil says:

    suggest if temperature and humidity exceeds more than acceptance range for more than 24 hours and we dont have any standby equipment so how to justify other than mean kinetic temperature……
    Obviously if mean kinetic temperature is within range so there is no need to have any other justification.
    Study is not available but whether humidity exceeds then any impact on quality of material in packed condition.
    Please provide how to calculate mean kinetic temperature , whether any exceel sheet with formula available , so request is to please provide…..
    Thanks
    Tushar

    • Tushar,

      I have a few questions of my own before I can offer a solution to the questions you pose:

      First, what are you monitoring? Is it pharmaceutical drugs, medical devices, food, or something different?

      Where are you monitoring? Warehouse? Stability Chamber?

      Also, who is the monitoring agency that you must comply to?

      With answers to these two questions, I can better answer your questions. For the time being, I will say this: MKT, while not a perfect indicator of the effect an environment (or numerous environments) has on a perishable product, is the standard for multiple industries in cold chain monitoring.

      As far as humidity goes, I haven’t been able to locate any literature on what the effect of humidity on perishable products is (besides avoiding extremes is a good thing) let alone a calculation for temperature mapping. However, I will keep looking and let you know if and when I find something.

      The resource I think you are looking for will be available this Friday, at the following link: http://blog.dicksondata.com/?p=3933.

      There you will find a blog post by us, giving you a spreadsheet in which you enter in temperature values and sample points, and out comes an automatic calculation of MKT

      I look forward to hearing your answers.

      Thanks,

      Michael

  25. aggeliki says:

    Hello to all!
    I want to perfom a mean kinetic temperature study to a cold room. Does anyboby knows for how many days i have to take measurements? I have been told that i need to have one years’ data.

    Thank you,

    Aggeliki

    • Matt M says:

      Aggeliki-

      It really depends on who is auditing you. Mean Kinetic Temperature (MKT) is an average and because of that the longer you go for the more “hidden” outliers become. That being said, it is the standard in many cases, so it is best to stick with that and what your auditor says.

      Our DicksonOne system stores all of your data and automatically calculates the MKT for you over customizable time periods. It is a great option for those who have this requirement.

  26. Brij Suri says:

    Dear Mat,

    Dear Matt,
    Will it not be a good idea to inform readers that now MKT calculation is being automatically done by system all products promoted under DicksonOne series. I found it very conveinent for me and my customers in MEENA region who are switching over to this new technology.
    MKT is an excellent master key under GSP/GDP which is having an adequate built in cuision for excursion.
    Daily monitoring MKT enhances level of confidence of those who stores million of dollar product in drug store having life saving drugs and vaccines.
    Brij

    • Matt M says:

      Thanks for that reminder Brij!

      Yes, DicksonOne automatically calculates Mean Kinetic Temperature (MKT) for any data in the system. It is a great time saver and makes the requirement very easy to meet!

  27. kailash says:

    Dear Mat

    • While mapping stability chamber hot spot of chamber changed to different location (e.g. suppose inbuilt chamber sensor near to door but when mapping finished and hot spot changed to upper side position) at this case can we change existing sensor location ?

    • Any criteria for that relocation of sensor which inbuilt at stability chamber

    • Any guideline for that

    • Hi Kailash,

      Sorry for the delay in a response!

      The change in a stability chamber hotspot from a previously figured location to a new location during mapping is a common problem, and one whose solution depends a lot on the specifics of the change in the hotspot. While I would definitely recommend placing a sensor in the new hotspot location (in your example, the upper side position) that doesn’t necessarily mean you can abandon the original hotspot. I would suggest placing a logger with a larger sample rate (say once every hour) at the old hotspot location, until you have validated the system and found this hotspot to no longer be a problem.

      Specific criteria for the relocation of a sensor in a stability chamber is dependent on who, if anyone, will be auditing your organization’s processes. I would recommend talking to your auditor first, and then using sound judgment to relocate the sensor (again, only after you can confirm that the hotspot no longer exists, and won’t exist for the foreseeable future).

      Also, remember that relocation is a good time for recalibration. Check to make sure your unit is not outside the manufacturer’s recommendation for the length of time to go without a recalibration. At Dickson, we recommend a recalibration every year.

      Let me know if I can be of any other help, and feel free to comment again on this post, or email me at content@dicksondata.com if you’d like more resources.

  28. Kabeer Ahmed says:

    Hi Matt,
    My company is operating a large warehouse facility in Saudi Arabia, where pharamceutical products, including vaccines, now my question is, Is it appropriate peforming T. Mapping study when the warehouse is full of stock ?, note that our warehous is 10,000 pallet capacity and 6meter high racks.
    What is the frequency of T.Mappaing study ? We have two extreme seasons, summer and winter.
    thanks in advance for your valuable advice.
    Regards,
    Kabeer

    • Matt M says:

      Kabeer-

      It is important to map warehouses both full and empty as well as in the different seasons. I’ll follow up via email with more information/someone in the region who can help you.

      -Matt

  29. Navaneeth says:

    Dear Matt,

    Is this temperature mapping only for ware houses, is it required to do for the core manufacturing areas of pharmaceutical comapnies also ? if so, what is the selction criteria for number of sensors ?

    • Matt M says:

      Hey Navaneeth-

      The most common application for mapping are warehouses, stability chambers, and refrigerators/freezers. I have heard of some companies mapping their production areas, but from what I’ve heard it is rare. As for choosing the right number of sensors, you’ll want to do a high, medium, and low point at regular intervals across the space you’re mapping. You’ll also want to make sure you’re monitoring any area near a door, loading dock, HVAC vent, or other are that may introduce temperature/humidity fluctuations.

      Ultimately, you’ll always want to talk to your auditor about what they’re expecting and what the regulating bodies that govern your industry require. This way you’ll ensure you’re mapping properly according to those standards.

      Thanks for the great question!

      -Matt

  30. Refrigerator services generally have heat controllers and humidity meters which support in keeping the products fresh and hygiene in the warehouses. The humidity meters or humidity controllers are thus for measuring excess moistures and enable them to remain as it is.

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