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Sample Product Overview Presentation

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Julie Grosse

Julie Grosse Technology Marketing portfolio

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Serve Up Safety iQuality Overview
How Safe Is Your Food? *2004 FDA Report on the Occurrence of Foodborne Illness Risk Factors in Restaurants 13.0% 2.3% Food from Unsafe Sources 15.8% 9.1% Inadequate Cooking 30.6% 21.9% Contaminated Equipment 37.3% 28.3% Other/Chemical 41.7% 31.2% Poor Personal Hygiene 63.8% 41.7% Improper Holding Time/Temp TSR Failed QSR Failed Risk Factor
The Cost of Controls ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
HACCP: Seven Principles that can be Addressed with Technology ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
The iQuality Opportunity ,[object Object],[object Object],[object Object],[object Object]
A Comprehensive Approach to Monitoring the Cooking Process ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Critical Control Points ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Implementing Your HACCP Plan ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Prompting Action
Unique Management of Multi-Stage Food Handling Processes ,[object Object],[object Object],[object Object]
Web-Based Application Administration ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Quickly Create and Disseminate Checklists ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Focus on Results with Enterprise Reports ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
The Right PDA ,[object Object],[object Object],[object Object],[object Object]
Restaurant-Ready Temperature Probes ,[object Object],[object Object],[object Object],[object Object],[object Object]
Beyond iQuality: Managing Food Safety Across the Restaurant
Goals for a Food Safety IT Infrastructure ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Managing Food Freezer
Managing Food
Expect more. 3333 South Congress Avenue Suite 403 Delray Beach, Florida 33445 Phone: (561) 272-2121 Fax: (561) 272-7177 www.partech.com/siva

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Sample Product Overview Presentation

  • 1. Serve Up Safety iQuality Overview
  • 2. How Safe Is Your Food? *2004 FDA Report on the Occurrence of Foodborne Illness Risk Factors in Restaurants 13.0% 2.3% Food from Unsafe Sources 15.8% 9.1% Inadequate Cooking 30.6% 21.9% Contaminated Equipment 37.3% 28.3% Other/Chemical 41.7% 31.2% Poor Personal Hygiene 63.8% 41.7% Improper Holding Time/Temp TSR Failed QSR Failed Risk Factor
  • 3.
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  • 6.
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  • 16. Beyond iQuality: Managing Food Safety Across the Restaurant
  • 17.
  • 20. Expect more. 3333 South Congress Avenue Suite 403 Delray Beach, Florida 33445 Phone: (561) 272-2121 Fax: (561) 272-7177 www.partech.com/siva

Editor's Notes

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