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Sample Product Overview Presentation

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Julie Grosse Technology Marketing portfolio

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Sample Product Overview Presentation

  1. 1. Serve Up Safety iQuality Overview
  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. The iQuality Opportunity • Capture critical data quickly and consistently across the chain • Provide enterprise visibility for food safety metrics • Streamline regulatory reporting • Ensure correct action is taken when unsafe conditions are detected
  6. 6. A Comprehensive Approach to 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
  7. 7. Critical Control Points • Cooking • Cooling • Hot holding • Cold holding • Reheating • Receiving
  8. 8. Implementing Your HACCP Plan • Audit trail • Date/time stamp • Secure user login • Direct or manual temperature input • Checklist status at a glance • User observations and notes • Corporate policies • Reminder alarms
  9. 9. Prompting Action
  10. 10. Unique Management of Multi-Stage Food Handling Processes • Pre-alarm warnings that critical time deadlines are approaching • Temperature definitions and monitoring for each stage • Process end defined as goal achievement rather than step completion
  11. 11. Web-Based Application Administration • Locations • Parent-child inheritance hierarchies • Virtual locations • Users • PDA access determined by hierarchical location • Privileges determined by role • Menu items & equipment • Parent-child item inheritance • All raw meat • All chicken • Chicken tenders • Multiple processes per item • Checklists
  12. 12. Quickly Create and Disseminate Checklists • Pick from four checklist components • Text • Choice (i.e., yes/no) • Measurement • Process • Use shared components – update once/updated in every list • Assign to a single parent location – automatically assigned to every child
  13. 13. Focus on Results with Enterprise Reports • Detail • Execution timing • HACCP • Missing checklists • Not observed • Top violations • Violation detail • Violation summaries
  14. 14. The Right PDA • Heat- and water-resistant device • High capacity battery • Integrated speaker for audible alarms • Secure temperature probe connection
  15. 15. Restaurant-Ready Temperature Probes • Direct temperature input to PDA • Waterproof • Easy to clean • Built-in location verification button reader • No battery required
  16. 16. Beyond iQuality: Managing Food Safety Across the Restaurant
  17. 17. 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
  18. 18. Managing Food Freezer
  19. 19. Managing Food
  20. 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

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