Recently I was presented with this product from a vendor who visited my store. This is an example of how technology is being applied to the Food Service Industry. The product is called TOUCHBLOCK. It is a hand-held wireless device that allows you to records and monitors daily procedures, comply with food safety regulations and identify inefficiencies in your Food Management Program. The cost varies depending on the needs of the operation but the vendor claims that it pays for itself by saving time and increasing efficiencies. If interest a business owner can contact TOUCHBLOCK free for a demo and Profit Plus calculation for yor business.
When equipment, utensils, and surfaces are not cleaned and sanitized, food can easily become contaminated.
A challenge for all food service operations is to have an effective Cleaning and Back of the House Sanitation Program. This is one of the most important areas of food protection because it involves what is used to prepare, hold, and store items and equipment that will come in to contact with food. Often times when contamination happens at this level it will not be corrected in the preparation process making food vulnerable to contamination and potential Unsafe to eat. In many small operations, WareWashing is done manually, creating the potential for human error. Having strict and enforced policies on how manual dishwashing should occur in an operation is most effective when supported by adequate equipment. Manual dishwashing in labor intensive and the right equipment to support the back of the house sanitarian in essential in their commitment to doing the job efficiently. Power Soak is a company that has branded the Continuous Motion Wash Technology. See how it works and supports warewashing and I am sure you will agree that it is worth the investment to enhance any Cleaning and Sanitizing Program:
Poor Personal Hygiene, specifically failure to wash hands properly, is a leading cause of foodbourne illness. Food often becomes unsafe because it is prepared by foodhandlers who have failed to practice proper handwashing thus transferring unsafe contaminates to food. Ensuring that proper handwashing practices are enforced in a food service establishment is mandated by food safety regulations. All facilities must have a properly stocked Handwash Station and employees fully trained on how to properly wash hands. The video, "Hand Washing and the Risk of Cross Contamination," illustrates the importance of properly washing hands.
Hand Washing and the Risk of Cross Contamination
One technological innovation for ensuring proper handwashing is the installation of Proper Handwashing Detection Monitoring systems. These systems identify employees through the use of assigned badges which are used to initiate handwashing activities. It alerts the system if employee fails to properly execute all steps of proper handwashing. Cloud Clean is a company that provides Handwashing Monitoring Systems - visit their website at below link www.cloudclean.com
Keeping food safe as it flows through an organization, from Delivery to Service, is a challenge for all hospitality managers. If you are employed by a company that has a established food safety program, you will not have to figure out standard procedures because it will be given to you under the company's operational manual. For most small business owners, you have to implement a program based on training, guidelines, regulations, and current practices. One important element of an effective food safety program is prevention. In order to prevent food from becoming contaminated it is important to understand the leading causes inHow Food Can Become Unsafe. Pictured below is a chart published by the NRA Education Foundation that illustrates four (4) of the leading causes of food becoming unsafe:
In the next couple of post I will address how a business owners/managers can support prevention of each one of these causes by supportive equipment and/or technologies. Let now focus on:
TIME AND TEMPERATURE ABUSE
Keeping food out of the "Temperature Danger Zone" is key to prevention of food contamination as a result of Time and Temperature Abuse. This means that all cold foods should be held at a temperature below 41 degrees or hot foods should be held at a temperature of above 135 degrees. If food is to be cooled then it is imperative that hot foods are chilled down rapidly to 36 degrees within 6 hours over two-stages. Having the right equipment and procedures in place can greatly enhance the reduction of risk in holding and cooling. A great piece of equipment that has many functionalities in food production is the -
Blast Chiller.
Hobart/Traulsen is a leading commercial kitchen equipment manufacturer
