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 in How 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

check out their website for Blast Chiller

http://www.traulsen.com/products/blast-chillers/blast-chillers/

Here is another example of how Blast Chillers can enhance kitchen/production operations:

ELECTROLUX AIR-O-CHILL

Rapid Cooking Technology 

Combi-Ovens are widely popular in the restaurant industry. If you are currently doing concessions, cafes, or carry-outs, this is a great way to extend your menu and quickly prepare a wide array of dishes that would previously be impossible to consider for quick-service.

http://www.turbochef.com/commercial/

Welcome to Food Tech 101

Hello Everyone,
Just to get started I wanted to set the tone for my blog. Having been in the Hospitality field for over 21 years I consider myself a veteran. If you are like me, trying to keep up with all the technological advancements in the industry is quite challenging. When I started as a professional in the industry, being automated was an advantage a company had, today its a complex issue that must be a part of an organizational business plan. My goal is to use this blog to assist leaders in the hospitality industry by sifting through the technical jargon and presenting some of the innovative IT trends in Hospitality in a language anyone can understand. "Food Tech In Plain English" will bring information to managers, business owners, entrepreneurs, and the culinary enthusiast in a way that they can understand it and implement into making their business effective and efficient.
So look forward to some interesting reviews!!!