The Road to Delivered Freshness
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Learn how pallet-level temperature monitoring can improve delivered freshness of produce and perishable foods from field to fork.
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Cost and sales concepts
This document discusses methods for calculating and analyzing cost-to-sales ratios in food service operations. It provides formulas for calculating food cost percentage, beverage cost percentage, and labor cost percentage by dividing the individual costs by total sales. Calculating these cost percentages allows managers to compare costs over time and between different operations. The percentages also provide a means to estimate costs or sales figures when one value is known.
Perishables slideshare
Over $35 billion worth of perishable food is wasted each year, with half of that waste due to temperature variations during transport. Precise temperature monitoring and logistical decisions during transport are critical to ensure quality and maximize shelf life. Intelleflex temperature tags attached to pallets and crates provide temperature data that gives remaining shelf life information and tracks temperature samples to reduce perishable waste by 50%.
Receiving Controls
The document discusses establishing effective controls for receiving goods. It emphasizes that receiving controls are important to verify that delivered goods match what was ordered in quantity, quality and price. Standards must be established for the receiving process, including verifying these three aspects and documenting receipts. The receiving clerk has key responsibilities like inspection, acceptance, documentation and storage of delivered goods. Training and oversight can help reduce theft during receiving.
Perishable Goods
This document discusses factors that affect the market behavior of perishable goods. It notes that perishable foods like fruits, vegetables, meat and dairy must be kept refrigerated or they will spoil. Understanding factors like seasonality, transportation challenges, unpredictable demand, and high costs of storage is important when pricing and marketing perishable goods. The perishable nature of these products means their quality and availability is constantly changing, which impacts pricing strategies. The document analyzes how seasonality, transportation difficulties, and fluctuations in supply and demand all influence the pricing and marketing of perishable agricultural products.
Safe and Effective Food Storage
This document provides guidelines for safe, sanitary, and effective food storage at a healthcare facility. It outlines best practices for labeling, rotation, product placement, cleaning, dry storage, refrigerated storage, preventing cross-contamination, frozen storage, and references additional resources. Key recommendations include following FIFO rotation, keeping proper temperature logs, discarding foods after 7 days of preparation or opening, and storing foods from ready-to-eat to raw to prevent cross-contamination in refrigerators.
CLASSIFICATIONS OF FOODS ACCORDING TO STORAGE; TYPES OF HAZARDS and PATHOGENI...
CLASSIFICATIONS OF FOODS ACCORDING TO STORAGE; TYPES OF HAZARDS and PATHOGENI...Sophia Marie Verdeflor
This document discusses classifications of foods according to storage. It identifies three classifications: perishable foods like meat and dairy that need refrigeration and spoil within days; semi-perishable foods like flour and dried fruits that can last 6 months to a year with proper storage; and staple/non-perishable foods like canned goods and dried beans that last over a year if properly stored.
It then lists and describes common pathogenic bacteria that can cause food poisoning, including Salmonella, E. coli, Listeria, Clostridium, Campylobacter, and Staphylococcus. Many of these bacteria are naturally present in human and animal intestinal tracts and feces and can contaminateNABH
The document discusses NABH (National Accreditation Board for Hospitals and Healthcare Providers) which establishes standards for healthcare organizations in India and provides accreditation. It defines quality healthcare as care that benefits patients without harming them using tested safe and affordable methods according to set standards. NABH accreditation involves an external review of a healthcare organization's quality system and compliance with NABH standards. The standards are divided into patient centered and organization centered standards, covering areas like access to care, patient rights, infection control, management, and information systems. Accreditation through NABH provides benefits to clients, healthcare providers, and healthcare institutions such as improved outcomes, satisfaction, reputation and efficiency.
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This document discusses the importance and benefits of hospital accreditation in India. It notes that accreditation will help hospitals comply with quality standards due to the increasing role of health insurance, rise in medical lawsuits, and emphasis on patient rights. The National Accreditation Board for Hospitals and Healthcare Providers (NABH) was established to develop accreditation standards tailored for India. The document outlines the 10 steps for obtaining accreditation and highlights that accreditation leads to high quality patient care, satisfied staff, and objective empanelment with insurance providers.
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Cost and sales concepts
This document discusses methods for calculating and analyzing cost-to-sales ratios in food service operations. It provides formulas for calculating food cost percentage, beverage cost percentage, and labor cost percentage by dividing the individual costs by total sales. Calculating these cost percentages allows managers to compare costs over time and between different operations. The percentages also provide a means to estimate costs or sales figures when one value is known.
Perishables slideshare
Over $35 billion worth of perishable food is wasted each year, with half of that waste due to temperature variations during transport. Precise temperature monitoring and logistical decisions during transport are critical to ensure quality and maximize shelf life. Intelleflex temperature tags attached to pallets and crates provide temperature data that gives remaining shelf life information and tracks temperature samples to reduce perishable waste by 50%.
Receiving Controls
The document discusses establishing effective controls for receiving goods. It emphasizes that receiving controls are important to verify that delivered goods match what was ordered in quantity, quality and price. Standards must be established for the receiving process, including verifying these three aspects and documenting receipts. The receiving clerk has key responsibilities like inspection, acceptance, documentation and storage of delivered goods. Training and oversight can help reduce theft during receiving.
Perishable Goods
This document discusses factors that affect the market behavior of perishable goods. It notes that perishable foods like fruits, vegetables, meat and dairy must be kept refrigerated or they will spoil. Understanding factors like seasonality, transportation challenges, unpredictable demand, and high costs of storage is important when pricing and marketing perishable goods. The perishable nature of these products means their quality and availability is constantly changing, which impacts pricing strategies. The document analyzes how seasonality, transportation difficulties, and fluctuations in supply and demand all influence the pricing and marketing of perishable agricultural products.
Safe and Effective Food Storage
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CLASSIFICATIONS OF FOODS ACCORDING TO STORAGE; TYPES OF HAZARDS and PATHOGENI...
CLASSIFICATIONS OF FOODS ACCORDING TO STORAGE; TYPES OF HAZARDS and PATHOGENI...Sophia Marie Verdeflor
This document discusses classifications of foods according to storage. It identifies three classifications: perishable foods like meat and dairy that need refrigeration and spoil within days; semi-perishable foods like flour and dried fruits that can last 6 months to a year with proper storage; and staple/non-perishable foods like canned goods and dried beans that last over a year if properly stored.
It then lists and describes common pathogenic bacteria that can cause food poisoning, including Salmonella, E. coli, Listeria, Clostridium, Campylobacter, and Staphylococcus. Many of these bacteria are naturally present in human and animal intestinal tracts and feces and can contaminateNABH
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This document discusses the importance and benefits of hospital accreditation in India. It notes that accreditation will help hospitals comply with quality standards due to the increasing role of health insurance, rise in medical lawsuits, and emphasis on patient rights. The National Accreditation Board for Hospitals and Healthcare Providers (NABH) was established to develop accreditation standards tailored for India. The document outlines the 10 steps for obtaining accreditation and highlights that accreditation leads to high quality patient care, satisfied staff, and objective empanelment with insurance providers.
KEEPING FOOD SAFE IN STORAGE
Proper food storage is important for food safety and quality. Key principles for safe food storage include maintaining proper temperatures, using first-in first-out practices, keeping storage areas clean and dry, and separating raw and cooked foods. Food should be stored at 40°F or below for refrigeration and 0°F or below for freezing. Thawing food safely involves using the refrigerator, cold water, or microwave rather than leaving food at room temperature. Adhering to storage guidelines helps prevent bacterial growth and foodborne illness.
Food Storage Powerpoint
The document discusses various methods for reducing food waste, including proper food storage techniques. It notes that over 96 billion pounds of food are wasted in the US each year. An experiment tested different food storage methods on produce like bananas and carrots, finding that unwashed, ziploc-bagged produce stored refrigerated lasted the longest before spoiling. The document advocates for better food storage habits to reduce waste and help feed the millions living in poverty.
Food cost %
This document provides an introduction to the concept of food cost. It defines food cost as the cost incurred to produce the food to be sold, expressed as a percentage of total sales. The formula for calculating food cost percentage is presented. Higher food costs or lower total sales will increase the percentage. Practical examples are provided to illustrate how higher food cost percentages leave less profit. The next class will discuss methods for controlling food cost percentage to maximize profits.
Principles of food beverage and labor cost controls
The Rush Hour Inn, owned by Kim Rusher, was experiencing declining profits over the past two years despite increasing sales volumes. Her accountant's statement showed a restaurant profit of only $36,117 for the most recent year. In contrast, the Graduate Restaurant nearby, owned by Bill Young, who studied hospitality management in college, had been profitable each year since he opened it four years prior. The key difference appeared to be that Bill paid close attention to controlling his costs and ensuring they remained in line with his sales.
Storage and preservation of food
The document discusses proper food storage and preservation methods to prevent spoilage. It states that microorganisms and improper storage can spoil food, causing health issues. Various traditional methods are described to control microbes and moisture, including sun drying, smoking, salting, and freezing. Commercial techniques like canning and pasteurization use high heat to kill microbes. Proper storage also protects against pests like insects and rats. Controlling moisture, temperature, and microbes through various traditional and commercial methods can prevent food spoilage and ensure long-term availability and safety.
Menu Planning, Costing, Engineering
The document discusses various aspects of menu planning, pricing, and engineering for food and beverage operations. It covers areas like menu planning, different types of pricing methods, evaluating popularity and profitability of menu items, improving and analyzing menus using computer systems, and how the menu forms the foundation for control processes in F&B operations. It also discusses how menus influence other aspects like product control, cost control, production requirements, staffing needs, and revenue control procedures.
F&B Budgeting
This document discusses budgeting and budgetary control. It begins by listing the objectives and terms to be defined. It then provides definitions of a budget and the budgetary process. It discusses preparing budgets for items like cash, sales, labor costs, and profit and loss. It also covers budgetary control and assigning responsibility to managers. Types of budgets like capital, operating, master, and departmental budgets are outlined. The document gives examples of sales budget development and importance. It also discusses labor cost budgets and factors to consider in their preparation.
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The document discusses the standards and process for NABH accreditation of hospitals in India. It describes the components that go into developing the standards, which are organized around important hospital functions. The accreditation process involves surveyors conducting interviews, reviewing documents, and visiting patient care areas to assess compliance with over 100 standards across 10 chapters. Surveyors score hospitals on a scale of 0 to 10 for each standard based on the degree of compliance observed. Hospitals must meet minimum average scores in each standard, chapter, and overall to receive NABH accreditation.
Food preservation
The document discusses food preservation through cold chain methods. It explains that food preservation aims to retain foods for longer periods without contamination or loss of quality by using techniques like freezing, refrigeration and cold storage. Cold chain ensures temperature-controlled storage and transport of foods from farms to processing to distribution and retail locations to maximize shelf life. Key methods discussed are freezing, refrigeration, pre-cooling and maintaining cold temperatures throughout the supply chain.
Food and Beverage Cost Control
This document discusses concepts related to food and beverage cost control. It begins by explaining that successful restaurant managers understand the importance of carefully monitoring costs like food, beverage, and labor costs, which typically represent 60-70% of total costs. The document then outlines learning objectives and defines various cost concepts like fixed, variable, and controllable costs. It also discusses sales concepts such as monetary terms like total sales and average check, and non-monetary terms like covers and seat turnover. Finally, the document introduces the cost control process and techniques like establishing standards and procedures.
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The document summarizes key points from a seminar on temperature-controlled transport. It discusses pharmaceutical products typically being transported between 2 to 8°C and 15 to 25°C. It also outlines regulations requiring temperature monitoring and records to prove due diligence. Maintaining proper airflow, loading practices, and temperature management were emphasized as important to prevent cargo damage.
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Ajay Cold Storage is expanding its operations to Haryana. It aims to maintain quality of fruits and vegetables through refrigerated storage. The company uses "Zindagi" as its tagline to give new life to produce. It plans to import more efficient refrigeration equipment to reduce emissions. Ajay Cold Storage will seek TEC green certification for sustainability efforts. The marketing plan analyzes the company's strengths, weaknesses, opportunities and threats. It also outlines the financial requirements and controls for the new facility.
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Temperature regulation is thus completely independent per chamber. The Miri® features a total of twelve (12) temperature controlled points. That is two (2) points or every chamber: one on the bottom and another on the heated lid. The heated lid is another great feature of the Miri® as it prevents condensation and enhances temperature uniformity across cultured dishes.
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Proper food storage is important for food safety and quality. Key principles for safe food storage include maintaining proper temperatures, using first-in first-out practices, keeping storage areas clean and dry, and separating raw and cooked foods. Food should be stored at 40°F or below for refrigeration and 0°F or below for freezing. Thawing food safely involves using the refrigerator, cold water, or microwave rather than leaving food at room temperature. Adhering to storage guidelines helps prevent bacterial growth and foodborne illness.
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The document discusses various methods for reducing food waste, including proper food storage techniques. It notes that over 96 billion pounds of food are wasted in the US each year. An experiment tested different food storage methods on produce like bananas and carrots, finding that unwashed, ziploc-bagged produce stored refrigerated lasted the longest before spoiling. The document advocates for better food storage habits to reduce waste and help feed the millions living in poverty.
Food cost %
This document provides an introduction to the concept of food cost. It defines food cost as the cost incurred to produce the food to be sold, expressed as a percentage of total sales. The formula for calculating food cost percentage is presented. Higher food costs or lower total sales will increase the percentage. Practical examples are provided to illustrate how higher food cost percentages leave less profit. The next class will discuss methods for controlling food cost percentage to maximize profits.
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The Rush Hour Inn, owned by Kim Rusher, was experiencing declining profits over the past two years despite increasing sales volumes. Her accountant's statement showed a restaurant profit of only $36,117 for the most recent year. In contrast, the Graduate Restaurant nearby, owned by Bill Young, who studied hospitality management in college, had been profitable each year since he opened it four years prior. The key difference appeared to be that Bill paid close attention to controlling his costs and ensuring they remained in line with his sales.
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The document discusses proper food storage and preservation methods to prevent spoilage. It states that microorganisms and improper storage can spoil food, causing health issues. Various traditional methods are described to control microbes and moisture, including sun drying, smoking, salting, and freezing. Commercial techniques like canning and pasteurization use high heat to kill microbes. Proper storage also protects against pests like insects and rats. Controlling moisture, temperature, and microbes through various traditional and commercial methods can prevent food spoilage and ensure long-term availability and safety.
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The document discusses various aspects of menu planning, pricing, and engineering for food and beverage operations. It covers areas like menu planning, different types of pricing methods, evaluating popularity and profitability of menu items, improving and analyzing menus using computer systems, and how the menu forms the foundation for control processes in F&B operations. It also discusses how menus influence other aspects like product control, cost control, production requirements, staffing needs, and revenue control procedures.
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This document discusses budgeting and budgetary control. It begins by listing the objectives and terms to be defined. It then provides definitions of a budget and the budgetary process. It discusses preparing budgets for items like cash, sales, labor costs, and profit and loss. It also covers budgetary control and assigning responsibility to managers. Types of budgets like capital, operating, master, and departmental budgets are outlined. The document gives examples of sales budget development and importance. It also discusses labor cost budgets and factors to consider in their preparation.
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The document discusses the standards and process for NABH accreditation of hospitals in India. It describes the components that go into developing the standards, which are organized around important hospital functions. The accreditation process involves surveyors conducting interviews, reviewing documents, and visiting patient care areas to assess compliance with over 100 standards across 10 chapters. Surveyors score hospitals on a scale of 0 to 10 for each standard based on the degree of compliance observed. Hospitals must meet minimum average scores in each standard, chapter, and overall to receive NABH accreditation.
Food preservation
The document discusses food preservation through cold chain methods. It explains that food preservation aims to retain foods for longer periods without contamination or loss of quality by using techniques like freezing, refrigeration and cold storage. Cold chain ensures temperature-controlled storage and transport of foods from farms to processing to distribution and retail locations to maximize shelf life. Key methods discussed are freezing, refrigeration, pre-cooling and maintaining cold temperatures throughout the supply chain.
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This document discusses concepts related to food and beverage cost control. It begins by explaining that successful restaurant managers understand the importance of carefully monitoring costs like food, beverage, and labor costs, which typically represent 60-70% of total costs. The document then outlines learning objectives and defines various cost concepts like fixed, variable, and controllable costs. It also discusses sales concepts such as monetary terms like total sales and average check, and non-monetary terms like covers and seat turnover. Finally, the document introduces the cost control process and techniques like establishing standards and procedures.
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Principles of food beverage and labor cost controls
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Similar to The Road to Delivered Freshness
Steve williams mmia bac breakfast seminar
The document summarizes key points from a seminar on temperature-controlled transport. It discusses pharmaceutical products typically being transported between 2 to 8°C and 15 to 25°C. It also outlines regulations requiring temperature monitoring and records to prove due diligence. Maintaining proper airflow, loading practices, and temperature management were emphasized as important to prevent cargo damage.
Sirris Innovate2011 Smart labels for real-time conditioning and monitoring of...
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Marketing Plan Document
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Esco Medical Miri Multi Room Embryo Incubator for IVF
The Miri® has six (6) chambers which are completely independent of each other. This is ideal because any disruption (e.g. temperature drop after opening the lid) has zero impact on the rest of the system. Furthermore, calibration is so much simpler because there is no crossover of heat from adjacent chambers.
Temperature regulation is thus completely independent per chamber. The Miri® features a total of twelve (12) temperature controlled points. That is two (2) points or every chamber: one on the bottom and another on the heated lid. The heated lid is another great feature of the Miri® as it prevents condensation and enhances temperature uniformity across cultured dishes.
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3. Diagrams show a sample indoor farm architecture with an IoT tech stack incorporating sensors, controllers, actuators, databases, and machine learning to monitor and optimize growing conditions.
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#MongoDB #VectorSearch #AI #SemanticSearch #TechInnovation #DataScience #LLM #MachineLearning #SearchTechnology
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Mike Del Balso, CEO & Co-Founder at Tecton, presents "Full RAG," a novel approach to AI recommendation systems, aiming to push beyond the limitations of traditional models through a deep integration of contextual insights and real-time data, leveraging the Retrieval-Augmented Generation architecture. This talk will outline Full RAG's potential to significantly enhance personalization, address engineering challenges such as data management and model training, and introduce data enrichment with reranking as a key solution. Attendees will gain crucial insights into the importance of hyperpersonalization in AI, the capabilities of Full RAG for advanced personalization, and strategies for managing complex data integrations for deploying cutting-edge AI solutions.
“I’m still / I’m still / Chaining from the Block”
“An Outlook of the Ongoing and Future Relationship between Blockchain Technologies and Process-aware Information Systems.” Invited talk at the joint workshop on Blockchain for Information Systems (BC4IS) and Blockchain for Trusted Data Sharing (B4TDS), co-located with with the 36th International Conference on Advanced Information Systems Engineering (CAiSE), 3 June 2024, Limassol, Cyprus.
Presentation of the OECD Artificial Intelligence Review of Germany
Consult the full report at https://www.oecd.org/digital/oecd-artificial-intelligence-review-of-germany-609808d6-en.htm
GraphRAG for Life Science to increase LLM accuracy
GraphRAG for life science domain, where you retriever information from biomedical knowledge graphs using LLMs to increase the accuracy and performance of generated answers
Infrastructure Challenges in Scaling RAG with Custom AI models
Building Retrieval-Augmented Generation (RAG) systems with open-source and custom AI models is a complex task. This talk explores the challenges in productionizing RAG systems, including retrieval performance, response synthesis, and evaluation. We’ll discuss how to leverage open-source models like text embeddings, language models, and custom fine-tuned models to enhance RAG performance. Additionally, we’ll cover how BentoML can help orchestrate and scale these AI components efficiently, ensuring seamless deployment and management of RAG systems in the cloud.
Taking AI to the Next Level in Manufacturing.pdf
Read Taking AI to the Next Level in Manufacturing to gain insights on AI adoption in the manufacturing industry, such as:
1. How quickly AI is being implemented in manufacturing.
2. Which barriers stand in the way of AI adoption.
3. How data quality and governance form the backbone of AI.
4. Organizational processes and structures that may inhibit effective AI adoption.
6. Ideas and approaches to help build your organization's AI strategy.
Cosa hanno in comune un mattoncino Lego e la backdoor XZ?
ABSTRACT: A prima vista, un mattoncino Lego e la backdoor XZ potrebbero avere in comune il fatto di essere entrambi blocchi di costruzione, o dipendenze di progetti creativi e software. La realtà è che un mattoncino Lego e il caso della backdoor XZ hanno molto di più di tutto ciò in comune.
Partecipate alla presentazione per immergervi in una storia di interoperabilità, standard e formati aperti, per poi discutere del ruolo importante che i contributori hanno in una comunità open source sostenibile.
BIO: Sostenitrice del software libero e dei formati standard e aperti. È stata un membro attivo dei progetti Fedora e openSUSE e ha co-fondato l'Associazione LibreItalia dove è stata coinvolta in diversi eventi, migrazioni e formazione relativi a LibreOffice. In precedenza ha lavorato a migrazioni e corsi di formazione su LibreOffice per diverse amministrazioni pubbliche e privati. Da gennaio 2020 lavora in SUSE come Software Release Engineer per Uyuni e SUSE Manager e quando non segue la sua passione per i computer e per Geeko coltiva la sua curiosità per l'astronomia (da cui deriva il suo nickname deneb_alpha).
20240609 QFM020 Irresponsible AI Reading List May 2024
Everything I found interesting about the irresponsible use of machine intelligence in May 2024
Fueling AI with Great Data with Airbyte Webinar
This talk will focus on how to collect data from a variety of sources, leveraging this data for RAG and other GenAI use cases, and finally charting your course to productionalization.
How to Get CNIC Information System with Paksim Ga.pptx
Pakdata Cf is a groundbreaking system designed to streamline and facilitate access to CNIC information. This innovative platform leverages advanced technology to provide users with efficient and secure access to their CNIC details.
Essentials of Automations: The Art of Triggers and Actions in FME
In this second installment of our Essentials of Automations webinar series, we’ll explore the landscape of triggers and actions, guiding you through the nuances of authoring and adapting workspaces for seamless automations. Gain an understanding of the full spectrum of triggers and actions available in FME, empowering you to enhance your workspaces for efficient automation.
We’ll kick things off by showcasing the most commonly used event-based triggers, introducing you to various automation workflows like manual triggers, schedules, directory watchers, and more. Plus, see how these elements play out in real scenarios.
Whether you’re tweaking your current setup or building from the ground up, this session will arm you with the tools and insights needed to transform your FME usage into a powerhouse of productivity. Join us to discover effective strategies that simplify complex processes, enhancing your productivity and transforming your data management practices with FME. Let’s turn complexity into clarity and make your workspaces work wonders!
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