Food Preparation Identifier
By
Devin L. Hurst
INTRODUCTION
Food Poisoning
Most people have had food poisoning
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Children
Pregnant Women
Teenagers
Elderly
FBDs are suspected of:
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76 million illnesses
325,000 hospitalizations
5,200 deaths each year
Most FBD are never reported
Types of food Poisoning
250 different foodborne diseases
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Staph
Campylobacteriosis
Shigellosis
Viral gastroenteritis
Mycotoxicosis
Listeria
Monocyotogenes
Restaurant Industry
It’s on the rise
12 million employees
15% increase in foodservice managers
Restaurant Industry’s Share of Food is 53%!!!!
We like to eat out
Americans eat almost 30%
of their meals away from
home
Eating out is becoming
more accepted
440.1 billion dollars for
restaurants in 2004
168.6 billion dollars
increase from 1994
THE PROBLEM
Food Production Safety
“Inspectors look for evidence of
unsanitary conditions, mislabeling of
food products, and mishandling of food
products that can lead to consumers
being exposed to unsafe foods.”
Health Inspectors
Have the authority to shut a business down
Jeff Graves from Norfolk Health Department
Restaurants go on what they can remember
Owen Devine from Virginia Beach Health Department
Great if restaurants could show them facts
Finding out the problem for a current item
SOLUTION
Companies Are Going High-Tech
5th top industry trend in 2004, is greater
productivity through technology
POS systems (Point-Of-Sell) improving
Manage Software
The Device
Clear Coated Bar Codes
A small portable device
Scanner is at the top of the device
Workers type in:
Personal ID
Date Made
ID for the food item
Warning Indicator Telling you
when Items are near the end
of Shelf Life
Link the device to computers
Advantages
Better Documentation
Knowing your food shelf life
Eliminating the guess work
Showing health inspectors documentation
Monitor the Temperature
WILL SAVE RESTAURANTS MONEY
Forecasting
Time to make 12-14
months
Easy to learn
Would be very
affordable $100-$400
Disadvantages
People Putting in
Wrong Data
Bar Codes Getting
Misplaced
Won’t Help the Entire
Food Safety Problem
Conclusion
Will Help the Safety
Conditions
Gives More Control to
Managers and Chefs
Helps the Health
Inspectors
WILL SAVE
RESTAURANTS
MONEY!!!
Both Health
Inspectors Agreed
Great Idea
References
Information
http://www.niaid.nih.gov/factsheets/foodbornedis.htm
http://www.vdacs.virginia.gov/foodsafety/poisoning.html
http://www.fightbac.org/doubt.cfm
http://vm.cfsan.fda.gov/list.html
https://www.daydots.com/xq/asp/strIssue.1/strArticle.labe
ling/qx/food_safety_solutions.htm
http://www.foodreference.com/
http://www.restaurant.org/pdfs/research/2004_forecast_e
xecsummary.pdf
http://www.funpecrp.com.br/gmr/year2003/vol12/sim0009_full_text.htm
References
Photos
http://www.fotosearch.com/results.asp?start=0&category
=3&keyword=money&pub=all&rf=rf&rm=rm
http://www.accubar.com/
http://www.resttech.com/restaurantmgt/software/rms_bac
kofficeoverview.htm
http://www.fernqvist.com/labels/index.html