Abstract: An average spoilage temperature for a product is obtained. The average spoilage temperature is the temperature when the product becomes not viable for customer use. In real-time, the current temperature of the retail store in which the product resides is measured. In real-time, a perishability time for the product is calculated using the average spoilage temperature of the product, and the current temperature of the retail store. In real-time, the location of the product and the time since the product has left a first shelf are tracked. The first shelf is a location where a shelf temperature is maintained to adequately preserve the product. In real-time, the perishability time is compared to the time since the product has left the first shelf. When the time since the product has left the first shelf exceeds the perishability time, an action is taken.