(A 3 minute read…)
When you go out to eat, what’s on your plate might not be exactly what you ordered.
According to the Center for Disease Control (CDC), 65% of food borne outbreaks and 44% of outbreak-associated illnesses in the U.S. were traced back to a restaurant.
The FDA’s food service regulations vary by state, but one of the most important factors in ensuring safety is maintaining the right temperature, from the time the ingredients arrive at the restaurant to when the food is served to the customer.
Hazards Analysis at Critical Control Points (HACCP) identifies globally accepted processes to control temperatures, measurements, and other factors that contribute to food safety. Learn more about food safety here.
Today’s data collection technology makes it easier to maintain safety by accurately and efficiently recording the key data—a vast improvement over manually recording the information on paper logs.
Outdated paper-based systems leave room for errors and cause a major problem in the event of an audit.
Rugged mobile computers and food safety software (e.g., iCertainty’s Disney CHEFS) enables the kitchen staff to easily record storage and cooking temperatures, measurements, and employee sanitation procedures (like washing hands and cookware).
Remote temperature probes work wirelessly with the mobile computer. The user gets an alert when corrective actions are required, like adjusting the temperature and completing a task that was overlooked. The information is collected, transmitted, and stored, so audits are easily handled.
By tracking the data, the restaurant maintains a history of products and processes.
It also enables a consistent system for food safety that requires very little training, an important ingredient in an industry with high turnover rates.
A rugged mobile computer, unlike a consumer device, stands up to the tough environment in a commercial kitchen.
With enterprise-grade functionality, kitchen management can pull reports right from the handheld computer, allowing for real-time visibility anytime and anywhere.
Not only does a more accurate system for monitoring HACCP improve food safety, but it also helps the restaurant to reduce the amount of food that is discarded because of failing to meet safe standards.
Approximately 113 million pounds of food are discarded annually by fast food and full-service restaurants. When you factor in the cost of that waste toward the investment in a mobile technology solution, the total cost of ownership is quite palatable!
How are you collecting and tracking your data? Talk to us about the opportunities that today’s technology offers.
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Email info@L-Tron.com
