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A system and method according to the invention includes a communication network and a food product manager in communication with a monitored location through the communication network, wherein the manager receives product-temperature condition information from the monitored location and determines a

A system and method according to the invention includes a communication network and a food product manager in communication with a monitored location through the communication network, wherein the manager receives product-temperature condition information from the monitored location and determines a food characteristic for a refrigerated product as a function of a frequency and severity of the product-temperature condition information. The function may be a time-temperature calculation, a degree-minute calculation, or a bacteria-count calculation.

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What is claimed is: 1. A system comprising: a communication network; and a food product manager in communication with a monitored location through said communication network, wherein said manager receives product-temperature condition information from said monitored location and determines a food p

What is claimed is: 1. A system comprising: a communication network; and a food product manager in communication with a monitored location through said communication network, wherein said manager receives product-temperature condition information from said monitored location and determines a food product index for a refrigerated product as a function of a frequency and severity of said product-temperature condition information. 2. The system of claim 1, wherein said product-temperature condition is cyclical. 3. The system of claim 1, wherein said function is a time-temperature calculation. 4. The system of claim 3, wherein said time-temperature calculation includes time and temperature set points combined to provide an alarming point. 5. The system of claim 1, wherein said function is a degree-minute calculation. 6. The system of claim 5, wherein said degree-minute calculation integrates an ideal product temperature curve with respect to time. 7. The system of claim 1, wherein said function is a bacteria-count calculation. 8. The system of claim 7, wherein said bacteria-count calculation periodically calculates a bacteria count for a given temperature at a given time. 9. The system of claim 8, wherein said periodic calculation produces the bacteria-count curve. 10. The system of claim 7, wherein said bacteria-count calculation is a function of a base bacteria count, time, product type, and temperature. 11. The system of claim 7, wherein said bacteria-count calculation includes separately counting both spoiler bacteria and pathogen bacteria. 12. The system of claim 11, wherein said manager generates a food quality alarm when said spoiler bacteria reaches a predetermined level. 13. The system of claim 11, wherein said manager generates a food safety alarm when said pathogen bacteria reaches a predetermined level. 14. The system of claim 7, wherein said manager generates a food quality index calculation to monitor the quality of said refrigerated product. 15. The system of claim 14, wherein said food quality index includes: measuring a temperature of said refrigerated product; determining an average temperature as a function of said temperature; determining an average shelf-life rating for said refrigerated product; determining an average ideal storage temperature for said refrigerated product; determining an average base bacteria count as a function of product type; determining a bacteria count as a function of said average temperature, said average shelf-life rating and said average base bacteria count; determining a quality factor as a function of said bacteria count and said average base bacteria count; and determining an average quality factor. 16. The system of claim 7, wherein said manager generates a food safety index calculation to provide evaluation of food safety risk. 17. The system of claim 16, wherein said food safety index includes: measuring a temperature of said refrigerated product; determining a maximum temperature as a function of said temperature; determining a maximum shelf-life rating for said refrigerated product; determining a maximum base bacteria count as a function of product type; determining a bacteria count as a function of said maximum temperature, said maximum shelf-life rating and said maximum base bacteria count; determining a safety factor as a function of said bacteria count and said maximum base bacteria count; and determining an average safety factor. 18. A method comprising: transferring product-temperature condition information from a refrigerated location to a management center; and outputting a food characteristic value at said management center for a refrigerated product as a function of said frequency and severity of said product-temperature condition. 19. The method of claim 18, wherein said food product index is a food safety index determined by: measuring a temperature of each of said plurality of product types within a plurality of refrigeration cases; determining a maximum temperature for each of said plurality of refrigeration cases as a function of said temperature; determining a maximum shelf-life rating for each of said plurality of refrigeration cases as a function of product type; determining a maximum base bacteria count for said plurality of refrigeration cases as a function of product type; determining a bacteria count for each of said refrigeration cases as a function of said maximum temperature, said maximum shelf-life rating and said maximum base bacteria count; determining a safety factor as a function of said bacteria count and said base bacteria count for each of said refrigeration cases; and determining an average safety factor for said plurality of refrigeration cases. 20. The method of claim 18, wherein said food product index is a food quality index determined by: measuring a temperature of each of a plurality of product types within a plurality of refrigeration cases; determining an average temperature for each of said plurality of refrigeration cases as a function of said temperature; determining an average shelf-life rating for each of said plurality of refrigeration cases as a function of product type; determining an average ideal storage temperature for each of said plurality of refrigeration cases; determining an average base bacteria count for said plurality of refrigeration cases as a function of product type; determining a bacteria count for each of said refrigeration cases as a function of said average temperature, said average shelf-life rating and said average base bacteria count; determining a quality factor as a function of said bacteria count and said average base bacteria count for each of said refrigeration cases; and determining an average quality factor for said plurality of refrigeration cases. 21. The method of claim 18, further comprising initiating an alarm if said food product index exceeds a predetermined level. 22. The method of claim 21, wherein said alarm is initiated at either of said management center and the remote location. 23. A system comprising a processing center in communication with a refrigeration system through a communication network, wherein said processing center receives product-temperature information from said refrigeration system for determining a food product index as a function of a frequency and severity of said product-temperature information for a plurality of product types within a plurality of refrigeration cases. 24. The system of claim 23, wherein said food product index is a food safety index determined by: measuring a temperature of each of said plurality of product types within said plurality of refrigeration cases; determining a maximum temperature for each of said plurality of refrigeration cases as a function of said temperature; determining a maximum shelf-life rating for each of said plurality of refrigeration cases as a function of product type; determining a maximum base bacteria count for said plurality of refrigeration cases as a function of product type; determining a bacteria count for each of said refrigeration cases as a function of said maximum temperature, said maximum shelf-life rating and said maximum base bacteria count; determining a safety factor as a function of said bacteria count and said base bacteria count for each of said refrigeration cases; and determining an average safety factor for said plurality of refrigeration cases. 25. The system of claim 23, wherein said food product index is a food quality index determined by: measuring a temperature of each of said plurality of product types within said plurality of refrigeration cases; determining an average temperature for each of said plurality of refrigeration cases as a function of said temperature; determining an average shelf-life rating for each of said plurality of refrigeration cases as a function of product type; determining an average ideal storage temperature for each of said plurality of refrigeration cases; determining an average base bacteria count for said plurality of refrigeration cases as a function of product type; determining a bacteria count for each of said refrigeration cases as a function of said average temperature, said average shelf-life rating and said average base bacteria count; determining a quality factor as a function of said bacteria count and said average base bacteria count for each of said refrigeration cases; and determining an average quality factor for said plurality of refrigeration cases. 26. The system of claim 23, further comprising initiating an alarm if said food product index exceeds a predetermined level. 27. The system of claim 26, wherein said alarm is initiated at either of said management center and the remote location. 28. A method of monitoring and managing a refrigeration system at a retail location, comprising: transmitting information from a refrigeration system at a retail location to a processing center at a remote location; and determining a food product index as a function of a frequency and severity of said product-temperature information at said processing center for a plurality of product types within a plurality of refrigeration cases of said refrigeration system. 29. The method of claim 28, wherein said food product index is a food safety index determined by: measuring a temperature of each of said plurality of product types within said plurality of refrigeration cases; determining a maximum temperature for each of said plurality of refrigeration cases as a function of said temperature; determining a maximum shelf-life rating for each of said plurality of refrigeration cases as a function of product type; determining a maximum base bacteria count for said plurality of refrigeration cases as a function of product type; determining a bacteria count for each of said refrigeration cases as a function of said maximum temperature, said maximum shelf-life rating and said maximum base bacteria count; determining a safety factor as a function of said bacteria count and said base bacteria count for each of said refrigeration cases; and determining an average safety factor for said plurality of refrigeration cases. 30. The method of claim 28, wherein said food product index is a food quality index determined by: measuring a temperature of each of said plurality of product types within said plurality of refrigeration cases; determining an average temperature for each of said plurality of refrigeration cases as a function of said temperature; determining an average shelf-life rating for each of said plurality of refrigeration cases as a function of product type; determining an average ideal storage temperature for each of said plurality of refrigeration cases; determining an average base bacteria count for said plurality of refrigeration cases as a function of product type; determining a bacteria count for each of said refrigeration cases as a function of said average temperature, said average shelf-life rating and said average base bacteria count; determining a quality factor as a function of said bacteria count and said average base bacteria count for each of said refrigeration cases; and determining an average quality factor for said plurality of refrigeration cases. 31. The method of claim 28, further comprising initiating an alarm if said food product index exceeds a predetermined level. 32. The method of claim 31, wherein said alarm is initiated at either of said management center and the remote location. 33. A food product manager in communication with a monitored location through a communication network, wherein said manager receives product-temperature condition information from said monitored location and determines a food product index for a refrigerated product as a function of a frequency and severity of said product-temperature condition information. 34. The manager of claim 33, wherein said product-temperature condition is cyclical. 35. The manager of claim 33, wherein said function is a time-temperature calculation. 36. The manager of claim 35, wherein said time-temperature calculation includes time and temperature set points combined to provide an alarming point. 37. The manager of claim 33, wherein said function is a degree-minute calculation. 38. The manager of claim 37, wherein said degree-minute calculation integrates an ideal product temperature curve with respect to time. 39. The manager of claim 33, wherein said function is a bacteria-count calculation. 40. The manager of claim 39, wherein said bacteria-count calculation periodically calculates a bacteria count for a given temperature at a given time. 41. The manager of claim 40, wherein said periodic calculation produces the bacteria-count curve. 42. The manager of claim 39, wherein said bacteria-count calculation is a function of a base bacteria count, time, product type, and temperature. 43. The manager of claim 39, wherein said bacteria-count calculation includes separately counting both spoiler bacteria and pathogen bacteria. 44. The manager of claim 43, wherein said manager generates a food quality alarm when said spoiler bacteria reaches a predetermined level. 45. The manager of claim 43, wherein said manager generates a food safety alarm when said pathogen bacteria reaches a predetermined level. 46. The manager of claim 39, wherein said food product index is a food quality index calculated to monitor the quality of said refrigerated product. 47. The manager of claim 46, wherein said food quality index includes: measuring a temperature of said refrigerated product; determining an average temperature as a function of said temperature; determining an average shelf-life rating for said refrigerated product; determining an average ideal storage temperature for said refrigerated product; determining an average base bacteria count as a function of product type; and determining a bacteria count as a function of said average temperature, said average shelf-life rating and said average base bacteria count. 48. The manager of claim 47, further comprising: determining a quality factor as a function of said bacteria count and said average base bacteria count; and determining an average quality factor. 49. The manager of claim 39, wherein said food product index is a food safety index calculated to evaluate food safety risk. 50. The manager of claim 49, wherein said food safety index includes: measuring a temperature of said refrigerated product; determining a maximum temperature as a function of said temperature; determining a maximum shelf-life rating for said refrigerated product; determining a maximum base bacteria count as a function of product type; and determining a bacteria count as a function of said maximum temperature, said maximum shelf-life rating and said maximum base bacteria count. 51. The manager of claim 50, further comprising: determining a safety factor as a function of said bacteria count and said maximum base bacteria count; and determining an average safety factor. 52. A system comprising a processing center in communication with a refrigeration system through a communication network, wherein said processing center receives information from said refrigeration system for determining a food product index for a plurality of product types within a plurality of refrigeration cases, wherein said food product index is a food safety index determined by: measuring a temperature of each of said plurality of product types within said plurality of refrigeration cases; determining a maximum temperature for each of said plurality of refrigeration cases as a function of said temperature; determining a maximum shelf-life rating for each of said plurality of refrigeration cases as a function of product type; determining a maximum base bacteria count for said plurality of refrigeration cases as a function of product type; and determining a bacteria count for each of said refrigeration cases as a function of said maximum temperature, said maximum shelf-life rating and said maximum base bacteria count. 53. The system of claim 52, further comprising: determining a safety factor as a function of said bacteria count and said base bacteria count for each of said refrigeration cases; and determining an average safety factor for said plurality of refrigeration cases. 54. A system comprising a processing center in communication with a refrigeration system through a communication network, wherein said processing center receives information from said refrigeration system for determining a food product index for a plurality of product types within a plurality of refrigeration cases, wherein said food product index is a food quality index determined by: measuring a temperature of each of said plurality of product types within said plurality of refrigeration cases; determining an average temperature for each of said plurality of refrigeration cases as a function of said temperature; determining an average shelf-life rating for each of said plurality of refrigeration cases as a function of product type; determining an average ideal storage temperature for each of said plurality of refrigeration cases; determining an average base bacteria count for said plurality of refrigeration cases as a function of product type; and determining a bacteria count for each of said refrigeration cases as a function of said average temperature, said average shelf-life rating and said average base bacteria count. 55. The system of claim 54, further comprising: determining a quality factor as a function of said bacteria count and said average base bacteria count for each of said refrigeration cases; and determining an average quality factor for said plurality of refrigeration cases. 56. A method of monitoring and managing a refrigeration system, comprising: transmitting information from a refrigeration system at a retail location to a processing center at a remote location; and determining a food product index at said processing center for a plurality of product types within a plurality of refrigeration cases of said refrigeration system, wherein said food product index is a food safety index determined by: measuring a temperature of each of said plurality of product types within said plurality of refrigeration cases; determining a maximum temperature for each of said plurality of refrigeration cases as a function of said temperature; determining a maximum shelf-life rating for each of said plurality of refrigeration cases as a function of product type; determining a maximum base bacteria count for said plurality of refrigeration cases as a function of product type; and determining a bacteria count for each of said refrigeration cases as a function of said maximum temperature, said maximum shelf-life rating and said maximum base bacteria count. 57. The method of claim 56, further comprising: determining a safety factor as a function of said bacteria count and said base bacteria count for each of said refrigeration cases; and determining an average safety factor for said plurality of refrigeration cases. 58. A method of monitoring and managing a refrigeration system, comprising: transmitting information from a refrigeration system at a retail location to a processing center at a remote location; and determining a food product index at said processing center for a plurality of product types within a plurality of refrigeration cases of said refrigeration system, wherein said food product index is a food quality index determined by: measuring a temperature of each of said plurality of product types within said plurality of refrigeration cases; determining an average temperature for each of said plurality of refrigeration cases as a function of said temperature; determining an average shelf-life rating for each of said plurality of refrigeration cases as a function of product type; determining an average ideal storage temperature for each of said plurality of refrigeration cases; determining an average base bacteria count for said plurality of refrigeration cases as a function of product type; and determining a bacteria count for each of said refrigeration cases as a function of said average temperature, said average shelf-life rating and said average base bacteria count. 59. The method of claim 58, further comprising: determining a quality factor as a function of said bacteria count and said average base bacteria count for each of said refrigeration cases; and determining an average quality factor for said plurality of refrigeration cases.