Serve Up Safety




                  Technology Strategies for
                       HACCP Management

                 ...
How Safe Is Your Food?


                          Risk Factor                  QSR       TSR Failed
                     ...
The Cost of Controls

                       • 1999 National Restaurant
                         Association estimates
   ...
HACCP: Seven Principles that can be
addressed with technology

                        •   Conduct a hazard analysis
     ...
Goals for a Food Safety IT Infrastructure

                           •   Addresses all critical control points in the
   ...
Managing Food




                Freezer
Managing Food
Pre- & Post-Production Inventory Management


                          • Scanned/manual receiving
                       ...
Monitoring the Cooking Process

                             •   Centralized HACCP data
                                 a...
Managing Sanitation
Sanitation Support

                     • Touchless faucets and soap
                       dispensers – utility ROI
    ...
Guiding the Handwashing Process
Supporting the Process

                     • ServSafe
                         • NRA food safety training offering
     ...
Leveraging the Infrastructure
Legislative Areas of Concern

                      •   Fresh fish
                      •   Fresh juices
                ...
The Future




             Complete tracking of the supply
             chain from field to table.
Expect more.




                  3333 South Congress Avenue
                                      Suite 403
            ...
Upcoming SlideShare
Loading in...5
×

Sample Thought Leadership Presentation

1,741

Published on

Julie Grosse Technology Marketing portfolio

Published in: Technology, Business
1 Comment
2 Likes
Statistics
Notes
No Downloads
Views
Total Views
1,741
On Slideshare
0
From Embeds
0
Number of Embeds
1
Actions
Shares
0
Downloads
0
Comments
1
Likes
2
Embeds 0
No embeds

No notes for slide
  • <number>
  • Sample Thought Leadership Presentation

    1. 1. Serve Up Safety Technology Strategies for HACCP Management Jim Melvin Chief Strategy Officer
    2. 2. How Safe Is Your Food? Risk Factor QSR TSR Failed Failed Improper Holding Time/Temp 41.7% 63.8% Poor Personal Hygiene 31.2% 41.7% Other/Chemical 28.3% 37.3% Contaminated Equipment 21.9% 30.6% Inadequate Cooking 9.1% 15.8% Food from Unsafe Sources 2.3% 13.0% *2004 FDA Report on the Occurrence of Foodborne Illness Risk Factors in Restaurants
    3. 3. The Cost of Controls • 1999 National Restaurant Association estimates • $1,000 - $5,000 per site to implement a partially automated HACCP monitoring system • $2,200 per site per year to administer • 1998 Purdue University study • Average time to complete a HACCP checklist was 29.2 minutes • Estimated cost for four HACCP checks was $18.45 per day ($6735 per annum)
    4. 4. HACCP: Seven Principles that can be addressed with technology • Conduct a hazard analysis • Identify critical control points • Establish critical limits for each critical control point • Establish critical control point monitoring requirements • Establish corrective actions • Establish record keeping procedures • Establish procedures for verifying the HACCP system is working as intended
    5. 5. Goals for a Food Safety IT Infrastructure • Addresses all critical control points in the restaurant • Pre- and post-production inventory management • Temperature and hold time monitoring • Sanitation • Prompts appropriate action • Provides enterprise visibility into unit performance • Trains or reinforces training to employees in safe food handling techniques
    6. 6. Managing Food Freezer
    7. 7. Managing Food
    8. 8. Pre- & Post-Production Inventory Management • Scanned/manual receiving • Enterprise awareness of goods’ location • Temperature controls • Expiration tracking and label generation • On-premise and enterprise product recall management
    9. 9. Monitoring the Cooking Process • Centralized HACCP data access • Process rules • Checklists • Food items • Equipment lists • Critical limits and corrective actions • Flashing/audible inspection reminders • Action prompts • Enterprise records and reports • Water/heat resistant PDAs
    10. 10. Managing Sanitation
    11. 11. Sanitation Support • Touchless faucets and soap dispensers – utility ROI • Wash cycle prompts • Wash counts and reports • Employee badges with signals
    12. 12. Guiding the Handwashing Process
    13. 13. Supporting the Process • ServSafe • NRA food safety training offering • 2005 FDA code incorporated into curriculum • More than 20,000 foodservice professionals certified each month • Standardized report formats • Third-party audit services
    14. 14. Leveraging the Infrastructure
    15. 15. Legislative Areas of Concern • Fresh fish • Fresh juices • Fresh produce • Bare hands
    16. 16. The Future Complete tracking of the supply chain from field to table.
    17. 17. Expect more. 3333 South Congress Avenue Suite 403 Delray Beach, Florida 33445 Phone: (561) 272-2121 Fax: (561) 272-7177 www.partech.com/siva

    ×