Fruit and vegetable farmers are doing an “impressive” job of complying with the laws and regulations related to pesticide use in production, according to the USDA’s annual Pesticide Data Program (PDP) report. Based on data from 2016, the report found that more than 99% of samples had pesticide residues that were “well below” the EPA’s established tolerances, and more than 23% had no detectable residues. Less than half-a-percent of samples (0.46%) had residues that exceeded the EPA established tolerance.
To compile the PDP report, surveys were conducted in 2016 on several foods, including eggs, milk, and fresh and processed fruit and vegetables. The report contains data from more than 10,000 samples collected throughout the United States.
A release from the Alliance for Food and Farming states that the U.S. food supply is one of the safest in the world, yet: “Activists groups often manipulate the findings from the USDA PDP report taking the very positive results and somehow turning them into something negative. This tactic has been used routinely for 20-plus years to create a so-called ‘dirty dozen’ list, which has been repeatedly discredited by scientists.”
Increasingly, we turn to technology to simplify tasks in our personal and business lives. Platforms like Facebook and Twitter allow us to connect, shop, advertise and publish with just a few clicks. LinkedIn is where people turn to prospect for new business, publish articles, discuss issues within industry groups, and look for a job. Need a ride? Apps like Uber and Lyft can usually get you where you’re going cheaper and more easily than a taxi. Devices like Google Home and Amazon Echo can listen to your voice commands to play music, manage your shopping list, adjust your lights, or tell a joke. And experiments are underway for driverless cars, which could make us the last car-owning generation.
With technology automating and solving so many tasks, how is it possible that food production is still dependent on paper-driven and manual processes?
The current way of doing things in the food and beverage industry is outdated, labor intensive, and—most importantly—error-prone. Under FSMA, companies need to be able to justify their decisions and processes, and of course, document them. It’s not only critical for brand protection—it’s a regulatory requirement. Ignorance is not bliss. Now, senior management is obligated to demonstrate their commitment to food safety and they risk criminal prosecution if their operations don’t measure up. There’s too much at risk to keep doing things the same old way. The following are some signs that your quality department is still in the Dark Ages.
1. You’re using clipboards.
In defense of clipboards, they were a wonderful invention. They are quite well suited for gathering signatures on petitions to save the whales or signing up for a PTA bake sale. But if you’re still using clipboards to log temperatures or document sanitation procedures, then your food safety records are not as current and organized as they could be. Inputting data later is not an effective use of time. Processes like these not only take away from the core competencies of your quality team, but they also make staff spend more time analyzing everything manually, which could lead to costly mistakes or inaccuracies. Tablets and PCs have replaced paper-based logs and other quality recordkeeping. Why make your staff do a task twice? By digitizing these records, you can ensure that your records are up-to-date in real time and reduce the likelihood of errors made during transcription. Trust me, your staff will thank you for rescuing them from extra data entry. Plus, the modern workforce expects digital solutions.
2. You’re still using a physical filing cabinet to store food safety documentation.
If you’re putting your food safety plan, supplier documents and certificates of authenticity (COAs) in a filing cabinet, you have a transparency problem. Your department isn’t the only one that needs access to those critical documents. And if everyone has their own paper copy, then you are going to have problems with version control. Solve your transparency and version control problems by keeping critical documents in the cloud where the data can be extracted, analyzed and shared internally and externally across your supply chain.
3. Three-ring binders are for middle school, not food safety.
If your idea of ensuring compliance involves keeping COAs in a three-ring binder, you probably still have a flip phone, too. Seriously, 1980 called and they want their Trapper Keeper back. Whether your documents are in filing cabinets or binders, you still don’t have the transparency you need to efficiently share that information with your peers and other departments. Plus, your audits are sure to drag on longer than necessary if you are doing audits with stacks of three-ring binder instead of using an online platform where you can show the auditor any documentation they need with just a few clicks of a mouse.
4. Your suppliers send critical food safety documents to you via e-mail.
Email is a great way to communicate. It’s just not the best way to gather and manage supplier documents. Admit it; we all get behind on email, and sometimes things slip through the cracks. What happens if an out-of-spec allergen declaration gets buried under the 586 emails you receive each day? I can tell you, it’s certainly not good. The alternative is allowing your suppliers to upload those documents into a platform, so they are immediately available to you and anyone else in the company that you’ve given access to the system. Leveraging a platform, you also have access to a dashboard that can quickly show you which suppliers are in compliance and which ones have issues that need to be addressed. And if you have incoming certificates of authenticity (COAs), you can sit back and rely on software to read those documents for you and spot anything that doesn’t match your specifications or purchase order details. Isn’t it time that you not only collected supplier documents, but really use that data within the documents to better manage your incoming material to ensure food safety and quality?
5. You rely on file sharing to store your food safety and quality documentation.
SharePoint and other file sharing systems may look more modern than the paper alternative, but they weren’t designed specifically for vendor management or supply chain transparency. They can file and retrieve, but it’s not automated document management. Ask yourself how long do you or fellow employees spend searching for requested documents? Perhaps you need certain documentation for your GFSI/FDA audit, but different pieces of information are stored in various locations, either in a shared drive like SharePoint or a custom vendor portal. Every minute counts when it comes to document retrieval. These systems are often a little more than an electronic filing cabinet. They can store the information electronically, but unless it’s gathering, analyzing, validating and sharing that data across all departments, you still don’t have an automated system.
6. Spreadsheets are the main source of tracking your data.
While quality managers at competing companies are investing in the latest technology, other food companies are still inputting supplier lists and data in spreadsheets. Often, managers are reluctant to move their data to the cloud, opting instead to stick with what they know by using a spreadsheet that lacks a comprehensive system to track supplier performance in real time. This is a major disadvantage when different departments need one source of the truth about supplier performance and trend data about incoming material. Not only are spreadsheets hard to share and keep up-to-date, but the majority of them also contain errors.
A report by Ray Panko, a professor of IT management at the University of Hawaii, found that 88% of spreadsheets contained errors.
Coopers & Lybrand found that 91% of spreadsheets with 150 rows or more produced results that were off by more than 5%.
In a sample of 22 spreadsheets, KPMG found that 91% contained serious errors.
If your executives think automated supplier, compliance and quality systems are a “nice-to-have,” chances are you are still operating in the Dark Ages. This final advice is true no matter what software your business is thinking of implementing. Whatever the aims of the system, you must choose a long-term partner. Make sure your vendor can solve these six problems and meet the needs of your business now and in the future.
What if it was possible for importers, or the customs broker that imports food into the U.S. on behalf of shippers, to stop salmonella-tainted food before it arrives in the hands of a consumer? While there are assorted systems in place to prevent contamination, often times, grocery stores and other businesses are unable to track the supply chain of foreign food importers, leaving customers blind to the origin of a product.
The U.S. Food & Drug Administration (FDA) is working to address this issue with the Foreign Supplier Verification Program (FSVP). The new program makes importers responsible for better tracking hazards, identifying their suppliers and ensuring that their food is compliant with processes that meet the FDA’s standards for preventive controls and safety.
On the surface, this visibility seems like a great benefit to both consumers and businesses. But what will it mean for importers as they try and keep up with reporting requests and new regulations?
To prepare businesses for the continuing list of FSVP regulations that must be implemented by 2019, here are four ways in which technology will ease the burden and make the food industry’s supply chain even stronger.
1. Gain a holistic view of the supply chain
For navigating FSVP specifically, technology provides food importers with an efficient way to identify and better trace a supplier network, as well as and a quick and easy way to locate D&B D-U-N-S® Numbers*. For importer self-filers and customs brokers, similar solutions enable them to streamline techniques to transmit data to U.S. Customs & Border Protection (CBP) in the Automated Commercial Environment (ACE) as their goods move across borders, as well as to store details, such as D&B D-U-N-S Numbers, Harmonized System (HS) codes and more.
Ultimately, food importers and customs brokers that enlist the expertise of one technology provider can better prepare for FSVP compliance. While piecing together a technology solution using multiple logistics technology providers may work in the short term, a forward-looking, compliance-centric approach that aligns with future regulations must be adopted – one that gives a holistic view of the supply chain via one service provider.
2. Identify and better trace the supplier network
Supplier verification is an additional area of FSVP whereby suppliers must undergo periodic review and approval, and must be identified in order to perform an effective supplier hazard analysis and evaluation. Accurately identifying suppliers is a highly complex task due to intricate supply chains, compound food formulations and the number of SKUs in a product line. Plus, a supplier ecosystem evolves over time for many reasons, such as changing cost and consumer demand. Simply put, managing a complex supplier network can be a drain on resources and costly. Luckily, technology can help.
Logistics solutions that feature periodic updates that adapt to changing supply chains can help food importers better target suppliers to ensure regulations are followed. It can also help focus on suppliers with higher shipment volumes to optimize data management and prioritize compliance responsibilities.
In the event a food code is subject to FSVP, customs brokers are required to input the importers’ name, mailing address, email address and D-U-N-S Number. Because the FDA’s consumer protection function is dependent on the entry process, brokers are aware of the added scrutiny shipments subjected to FSVP-related information will be under, especially if any of the above information is noted as Unknown (UKN). Logistics technology can help automate this process and ease custom entries, booking, security filings and more.
3. Streamline techniques to transmit important data
Transmitting data to the CBP as goods move across borders can be challenging in its own right. Basic customs issues include import/entry process, tariff classification, valuation and duty assessment.
Innovative technology solutions can help businesses go beyond the bare minimum to improve the speed and accuracy of submitting entry and Partner Government Agency (PGA) data to CBP. Users can receive and react to responses and customs status messages by exception. Proactive alert functionality can notify users of actionable items including rejections, intensive exams, requests for electronic invoices, Temporary Importation Bonds (TIB) expiration notices and more. On-demand solutions also enable brokers and forwarders the ability to run complex international operations more efficiently.
4. Dedicate D&B D-U-N-S numbers for imported food product
The D&B D-U-N-S Number was selected by the FDA as the recording system to identify importers by a common reference system. The FSVP regulation indicates that a D-U-N-S Number must be provided by an importer for each line entry of food product imported into the U.S.
Today’s complex food industry means importers often work with an extensive ecosystem of subsidiaries, affiliates and Doing Business As (DBA) divisions. To comply with FSVP, technology can help quickly locate the D&B unique identifier for each member of the network, and streamline the complicated process of managing each line entry of food product offered for importation into the U.S.
A tech-driven pathway forward
There is no doubt that the new FSVP regulation is complex. U.S. food importers are now responsible for ensuring compliance in an effort to improve the safety of food entering the U.S. This will require food importers to fully understand the regulation on a practical level and react accordingly, using technology to its fullest.
Leading businesses should consider the FSVP regulation as an opportunity to look forward and prepare. With the right logistics technology and processes in place, organizations can improve their readiness to enable compliance, improve data management and execute a holistic regulatory strategy to meet the new stringent requirements.
* D&B D-U-N-S Numbers are proprietary to D&B, are licensed from D&B and are for internal use only. D-U-N-S is a registered trademark of D&B.
FoodLogiQ has announced the launch of its API as a Service offering within the company’s Connect platform. Companies can use the platform to centralize IoT and blockchain data.
“By connecting the data our customers are gathering in FoodLogiQ with other platforms serving the food industry, our customers will achieve supply chain visibility unlike any other in the industry,” said Dean Wiltse, CEO of FoodLogiQ in a press release. “Whether it is a consumer-facing loyalty app, temperature monitoring sensors, inventory management platforms or grocery delivery services, the food industry requires a centralized technology platform to connect these many complex data sources and reduce redundancies through integrations.”
Agent detection to identify contamination of food products is required in food safety and defense programs. Detection typically involves laboratory methods or technologies, such as biosensors, that are used in close physical contact with food products. While the field of food protection has benefited from the development of novel agent detection methods in recent years, the challenge of determining which food products to test remains. The sheer volume of food produced within and traded across U.S. borders makes agent detection a daunting, time-consuming and expensive task. The decision of when to utilize detection methods depends on the risk of a particular product being contaminated. Contamination may be unintentional or intentional, including economically motivated adulteration (EMA).
The risk of contamination fluctuates over time and is a function of several factors. Risk depends on the biochemical makeup of the product, supply chain characteristics such as complexity and transport distance, and a wide range of natural or manmade events that may disrupt supply and potentially incentivize intentional adulteration. This is particularly true in the case of EMA. Events include but are not limited to natural disasters that destroy or reduce the usual supply of an ingredient, political instability that disrupts usual trade patterns, interruptions of routine food safety inspections, and market fluctuations that impact global prices. While data exists to monitor these risk factors of contamination, optimal use of this information by government and private industry is hindered by several challenges. For example, valuable data often exists across multiple data systems with data across systems appearing in inconsistent formats. In addition, the amount of data that must be reviewed to find a signal within the noise is frequently overwhelming.
To address finding signals within vast quantities of data sources and systems, the Food Protection and Defense Institute (FPDI) developed technology to curate and help make sense of this data. With support from both the FDA and the Department of Homeland Security, FPDI developed FIDES or Focused Integration of Data for Early Signals to perform “horizon scanning” of food system disruptions in support of food protection efforts, including agent detection. FIDES was designed to help users forecast, monitor and identify food system risk factors and adverse food events. The FIDES web application fuses multiple streams of data from disparate sources and displays information in the form of an online dashboard where users browse, search and layer both dynamic and reference data sets related to food system disruption events. Examples of data currently included in FIDES are import refusals, global disasters, animal health alerts, food defense incidents, historical food safety incidents, import data, price alerts and reference data on food production worldwide.
Events in recent years illustrate the value of gathering intelligence and utilizing data related to food system risks to inform decisions regarding product targeting. Tsunamis, crop failures and disease outbreaks in humans and animals around the globe have threatened supply of products such as shrimp, spices, cocoa and eggs. When supply is disrupted, companies are often forced to quickly identify new and sometimes previously unvetted suppliers, including spot market purchasing. Likewise, supply disruptions often lead to price increases. As prices increase in the absence of adequate supply, concerns about EMA also increase. In both of these instances, the risk of product contamination—both unintentional and intentional—may rise and an increase in product screening or a change in agent detection methods may be appropriate.
For example, the 2014–2016 Ebola outbreak had a significant impact on West Africa, the primary production region for the world’s cocoa supply. Disruptions from the outbreak, including border closures and other trade interference, led to uncertainty about supply availability and prices. This raised concern for EMA, particularly given that many cocoa products are sold as powders, butters and liquors— forms that are more vulnerable to EMA than raw ingredients. As a test case, FPDI reviewed FIDES data streams during the peak of the outbreak. Real-time data on the outbreak was layered with data on global cocoa production and import patterns. Import refusal data from multiple global systems was assessed to identify any concerning patterns. Historical food defense and food safety incidents were also reviewed to determine which cocoa products had been previously contaminated. A similar approach could be used by the food and agriculture sector to guide decisions about targeted inspections—which product(s) and region(s) to monitor, which method(s) to use and which contaminant(s) to test. FIDES could support targeted screening and enhanced awareness of product risk profile that would allow the food industry to assure continued supply of authentic and quality products.
As companies are hit with a massive amount of information as a result of new technology, proper management of data intelligence can be difficult. The key is to be able to translate the data into useable information to drive improvements in processes, products and business operations. A new tool aims to do just that—help companies boost operational margins using real-time data intelligence, from supplier performance to trends to safety and quality processes, across an organization.
Launched earlier this week, SafetyChain Analytics can also help companies spot problems before they balloon into larger issues that affect product quality. Barry Maxon, CEO of SafetyChain, explains why the company developed the tool and how it can help food companies save money by being more efficient.
Food Safety Tech: What was the impetus behind developing this tool?
Barry Maxon: The food and beverage industry historically is a business that has tight operating margins. At the same time, companies spend a tremendous amount of money every year collecting compliance data. If you walk through any food and beverage facility, you’ll see people writing down data on paper and putting it in filing cabinets or a spreadsheet. There’s already a tremendous amount of data being collected. We wanted to help companies go beyond collecting compliance data to satisfy their records for their auditors; we wanted to harness that data so they can begin to use it to drive operational excellence. That’s what’s going to make the difference in moving the needle on a company’s bottom line and their operating margins—the ability to leverage all the data they’re collecting to gain insights into how their business is operating and use it to improve their processes, products and operations.
FST: How does it address challenges that food businesses experience? How does it streamline their workflow?
Maxon: Companies are being squeezed from all directions—they need to do more with less, perform at the speed of business today, and remain up to date with all the different compliance standards—be it regulatory, industry standards from GFSI, and even down to customer specific compliance level. There’s a tremendous amount of demand being put on food companies. Yet at the same time, all of these demands typically require greater cost, and they’re being challenged to do more with less and achieve greater economy with their businesses to actually improve their bottom line. It’s a double whammy—improve your bottom while also having greater demand placed on your business—competitively, and from a regulatory and compliance perspective.
There are a lot of processes that have been fundamentally manual in the past, on paper and spreadsheets and in filing cabinets. We’ve talked to companies that say they have people spending hours a day just billing out paperwork and putting numbers into spreadsheets. And we have multi-billion-dollar industries still running on spreadsheets. As nice as a spreadsheet is, it’s a 40-year old software technology that came out in 70s. We’re trying to use new and innovative tools so companies can perform in this new era of technology and use it to benefit their business in multiple ways.
Food Safety Tech: Who are the main product users?
Maxon: Your user base is anyone in the organization who touches safety, quality or compliance from an operational standpoint.
Often the front-end users are collecting and reviewing the sets of data. One of the key elements of the tool is to deliver the right data to the right user in real time. In the past, one of biggest challenges for food companies is that they may run for many hours before realizing they are out of compliance. The idea is to give front-line users have an immediate access to data that prompts them when they’re trending into a direction where they need to take preventive action.
At the same time, managers and executives have access to the tool so they can mine the data, run the reports, and see process control charts.
FST: Are there different security controls for this software?
Maxon: Absolutely. You can organize it so users only see what matters to them. That’s really the key to keeping it simple. Data can very quickly become overwhelming. We’re trying to deliver prebuilt dashboards and reports, and organize the data to make it intuitive. We’re also trying to leverage data on an exception-based management principle. It used to be, in more manual paper-based processes, that a supervisor had to review every single record and sign off on it. Here, with automation in software, everything that passes compliance goes through the system; you don’t need to look at it—it will immediately highlight where you have exceptions in your process so you can quickly take corrective action and make sure everything is resolved before it gets further downstream.
The Internet of Things (IoT) is a category of objects or devices—things—equipped with electronics and online capabilities that let them communicate data to computers and other networked devices. In the home, this may take the form of smart locks that can be controlled via the homeowner’s work computer or a Wi-Fi-enabled thermostat, allowing the user to monitor and control the temperature of their home from a smartphone app. While the in-home applications of IoT may get more consumer attention, many of its most interesting applications are happening in the business and industrial world.
You may have seen TV ads from General Electric or IBM promoting their work on networks of connected trains, semi-trucks and warehouses that communicate precise tracking of cargo and packages in shipping. As more industries begin to see how big data and instant communication can improve their efficiency, IoT is quickly catching on in many fields, including the food business. Indeed, those involved in shipping raw materials or finished food products are likely familiar with the IoT’s impact on the supply chain. The rest of the food industry isn’t far behind, as more than 57% of respondents to a recent survey of food professionals conducted by Quocirca indicated IoT has already impacted their organization.
From farm to fork, connected devices are collecting data and sharing it through centralized networks that help the industry better manage supplies and finished food products. Sensors in the ground can measure moisture levels and regulate irrigation systems to ensure no crops receive too much or too little water and keep farmers informed on soil conditions in real time. At the warehouse level, incoming and outgoing food products can be tagged and scanned to automatically track data like the farm of origin or any other information required by law. In any phase of the supply chain, IoT may take the form of smart pest control devices specifying when they need service or when something has been captured in a trap.
We’re still in the early stages of IoT’s deployment throughout the food industry, but its benefits are already showing up in better food safety practices and a more efficient supply chain, both of which help to cut down on waste and reduce risk. This network of connected devices and centralized hubs for data analysis will only grow in importance as the technology develops and drives innovation in how we can use this data to improve every aspect of the business.
Identifying, prioritizing and managing supply chain risks is critical to maintaining FSMA compliance. Under the Preventive Controls rules, food companies must implement a hazard identification system for any known or foreseeable hazards. During an upcoming webinar, David Acheson, Ph.D. and Miles Thomas will discuss how data can help companies manage supply chain risk, methods for analyzing and prioritizing hazards, and mitigating risk to achieve FSMA compliance. They will also shine a spotlight on global trends in food safety and authenticity threats.
Today’s food and beverage producers must deliver to exact requirements and provide safe products of the highest quality. In an increasingly global and connected world, the emergence of new business models, such as Amazon Food and the offer of direct deliveries to consumers, is creating ever more complex supply chains for manufacturers. The number of steps between the raw ingredients and the consumer is increasing, creating new and more numerous challenges inside the production process for food and beverage manufacturers. Thus it is important to remain committed to constantly innovating and developing new services and technologies to support customers with increasing supply chain complexities. This includes systems to help track products as they enter the factory environment, when they leave the factory, and when they enter the retail distribution chain. The digitalization of management processes and services, alongside basic management processes, is playing an important role in helping food and beverage manufacturers to manage these complexities.
Learn more about keeping track of your suppliers at the Food Safety Supply Chain Conference | June 5–6, 2017 | Rockville, MD | Attend in-person or virtuallySupplier Base
The first step to keeping food safe starts before the raw ingredients enter the processing facility. The safety of raw material is so important because it impacts the end quality of the product. Pasteurization and heat treatment can only improve the product so much, and therefore the higher quality the raw ingredients, the better the final product.
Basic management processes must be in place at this stage of the supply chain, ensuring the good management of the supplier base. Working closely with customers to implement supplier framework audits that allow them to benchmark their suppliers’ performance is crucial. Through this supplier framework customers to collaborate transparently with their suppliers, encouraging the open sharing of information and traceability in the supply chain.
Production Process and Entering the Retail Distribution Chain
Increased sophistication of tools in the industry is also enabling high-level traceability at the packaging stage. This means that food and beverage manufacturers are tracking and tracing products right the way through to the consumer. One such available tool can enable food and beverage manufacturers to program their entire plant through a single data management system, and improve product traceability internally. Specifically designed for the food and beverage industry, specific software provides a user-friendly interface through which customers can control their entire operations—from raw material reception to finished packaged and palletized products. Streamlines data collection facilitates accurate data analysis to ensure that safety standards are maintained throughout the production process.
Using unique package identification technology, such as a 2-D barcode on packages, information can be processed this information and the product(s) tracked throughout the supply chain. For example, if a manufacturer were to experience a food safety issue in a certain production batch, the tool would be able to track all products in that batch and support making a recall. In addition to improving functions on a reactive basis, a reporting function, is designed to provide data to help prevent issues from happening again in the future, mitigating against food safety risks.
As new business models continue to emerge and more parties become involved in the production process, the complexity of the supply chain will only increase. Digital strategies alongside basic management processes have an increasingly important role to play in helping food and beverage manufacturers manage these complexities to ensure that their food is safe for the end consumer.
The Internet of Things (IoT) is the concept that everything will one day be connected, similar to when computers became networked and connected with the internet. A sensor in a walk-in freezer is now smart enough to communicate directly with the smartphone in your pocket and a computer at the office, all in real-time. This is what IoT is all about, bringing more information to our fingertips in order to make faster, more informed decisions.
These new technologies are beginning to intersect and create new solutions to old problems, such as periodically monitoring the temperature of equipment in a restaurant or the trailer of a refrigerated truck. Savvy operators who understand changing food safety regulatory demands are driving the adoption of these technologies that ease the transition towards ongoing compliance. Food safety technology is changing, and what follows are a few of the driving forces.
Smartphones, Tablets and Cloud Computing Create Ready-made Environment
Apple launched the first iPhone in 2007 and within six years, 50% of the U.S. population was using a smartphone and/or tablet. Another market event that helped create the foundation for IoT was the growth of the “cloud” model where organizations could “rent” hardware, software and data storage. When coupled with new affordable wireless networking capabilities (WiFi, Bluetooth) and expanded cellular coverage at decreased cost rates for data, it became economically viable for nearly any size company operating in the foodservice industry to collect, store and access data.
Over the course of the last decade, we’ve become more comfortable living in a connected world and, as the technology has matured, businesses started to look at how smart devices could be used to improve operational efficiency and outdated food safety protocols. Instead of manually checking equipment temperatures, wireless sensors are now connecting refrigerators and other temperature controlled environments to the cloud. Any operator with a smartphone is now able to view these temperatures (or receive alerts) in real-time to ensure equipment and product temperatures meet company standards and local regulatory requirements.
Heightened Diligence by Oversight Agencies, Increased Consumer Activism and Brand Protection Concern
The responsibility for food safety spans both national (FDA/USDA/CDC) and local (state and county health department) organizations. FSMA has widened these responsibilities across the cold chain. With limited resources, operators are being asked to adopt new regulations and do their part to ensure the integrity of the product that is being stored and/or transported.
In addition, consumers have become increasingly self-aware regarding various food-related issues, including oversight and traceability (i.e. labeling, processing, etc.). This same general trend can be seen where consumers are now expecting ongoing food safety inspections and access to inspection results online. This puts more pressure on operators to ensure guidelines are met and inspections are passed.
Finally, restaurants are becoming more proactive in protecting their brand. The idea of keeping any incidents limited to the awareness of only the few that were involved is a thing of the past. Forward-thinking restaurants realize that social media has changed the landscape, and what was once a single-store minor infraction can now cause franchise-wide problems. Additionally, food safety is just good business. Restaurants have moved beyond following procedures as a necessary hurdle to now actively following and implementing best practices and policies in order to achieve operational efficiency and elevate their brand reputation.
IoT the Enabler of a Data-driven Business
Simply put, the internet has reshaped all businesses, so why not restaurants and the cold chain? With the availability of “ready-made tech”, sensors can connect to front-of-house and back-of-house environments to monitor temperature (frozen, refrigerated, ambient, hot-holding) in all types of equipment (walk-in refrigerators and freezers, under-counter coolers, showcase units and sandwich lines) to continuously and wirelessly monitor temperature and send alerts if the proper temperature is not maintained.
Data gathering can also be extended to incorporate digital task management capabilities to replace traditional Hazard Analysis and Critical Control Points (HACCP) manual logbooks and simplify daily restaurant tasks. Organizations can streamline manual operational checklists and provide insight to managers on how well their teams are adhering to restaurant guidelines.
Restaurants now have an important tool to address the two sides of food safety—prevention and traceability. Additionally, through capturing larger data sets, restaurants can move from anecdotal guesswork to implementing data-based best practices. The ingredients are now in place for restaurants to offer the highest levels of food safety and quality that the industry has ever enjoyed.
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