Food Preparation IdentifierFood Preparation Identifier

ByBy

Devin L. HurstDevin L. Hurst

INTRODUCTIONINTRODUCTION Food PoisoningFood Poisoning

Most people have had food poisoning Most people have had food poisoning Children Children Pregnant Women Pregnant Women TeenagersTeenagers ElderlyElderly

FBDs are suspected of: FBDs are suspected of: 76 million illnesses 76 million illnesses 325,000 hospitalizations325,000 hospitalizations 5,200 deaths each year5,200 deaths each year

Most FBD are never reported Most FBD are never reported

Types of food PoisoningTypes of food Poisoning

250 different food-250 different food-borne diseases borne diseases

StaphStaph CampylobacteriosisCampylobacteriosis ShigellosisShigellosis Viral gastroenteritisViral gastroenteritis MycotoxicosisMycotoxicosis Listeria Listeria

MonocyotogenesMonocyotogenes

Restaurant IndustryRestaurant Industry

It’s on the riseIt’s on the rise

12 million employees12 million employees

15% increase in foodservice managers 15% increase in foodservice managers

Restaurant Industry’s Share of Food is 53%!!!!Restaurant Industry’s Share of Food is 53%!!!!

We like to eat outWe like to eat out

Americans eat almost 30% Americans eat almost 30% of their meals away from of their meals away from homehome

Eating out is becoming Eating out is becoming more accepted more accepted

440.1 billion dollars for 440.1 billion dollars for restaurants in 2004restaurants in 2004

168.6 billion dollars 168.6 billion dollars increase from 1994 increase from 1994

THE PROBLEMTHE PROBLEMFood Production SafetyFood Production Safety

““Inspectors look for evidence of Inspectors look for evidence of unsanitary conditions, mislabeling of unsanitary conditions, mislabeling of food products, and mishandling of food food products, and mishandling of food products that can lead to consumers products that can lead to consumers being exposed to unsafe foods.”being exposed to unsafe foods.”

Health InspectorsHealth Inspectors

Have the authority to shut a business down Have the authority to shut a business down

Jeff Graves from Norfolk Health DepartmentJeff Graves from Norfolk Health Department

Restaurants go on what they can rememberRestaurants go on what they can remember

Owen Devine from Virginia Beach Health Department Owen Devine from Virginia Beach Health Department

Great if restaurants could show them factsGreat if restaurants could show them facts

Finding out the problem for a current itemFinding out the problem for a current item

SOLUTION SOLUTION Companies Are Going High-TechCompanies Are Going High-Tech

5th top industry trend in 2004, is greater 5th top industry trend in 2004, is greater productivity through technologyproductivity through technology

POS systems (Point-Of-Sell) improvingPOS systems (Point-Of-Sell) improving

Manage SoftwareManage Software

The DeviceThe Device

Clear Coated Bar CodesClear Coated Bar Codes

A small portable device A small portable device

Scanner is at the top of the deviceScanner is at the top of the device

Workers type in: Workers type in: Personal IDPersonal ID

Date MadeDate Made

ID for the food itemID for the food item

Warning Indicator Telling you Warning Indicator Telling you

when Items are near the end when Items are near the end

of Shelf Lifeof Shelf Life

Link the device to computersLink the device to computers

AdvantagesAdvantages

Better DocumentationBetter Documentation

Knowing your food shelf lifeKnowing your food shelf life

Eliminating the guess workEliminating the guess work

Showing health inspectors documentationShowing health inspectors documentation

Monitor the TemperatureMonitor the Temperature

WILL SAVE RESTAURANTS MONEYWILL SAVE RESTAURANTS MONEY

ForecastingForecasting

Time to make 12-14 Time to make 12-14 monthsmonths

Easy to learnEasy to learn

Would be very Would be very affordable $100-$400affordable $100-$400

DisadvantagesDisadvantages

People Putting in People Putting in Wrong DataWrong Data

Bar Codes Getting Bar Codes Getting MisplacedMisplaced

Won’t Help the Entire Won’t Help the Entire Food Safety ProblemFood Safety Problem

ConclusionConclusionWill Help the Safety Will Help the Safety ConditionsConditions

Gives More Control to Gives More Control to Managers and ChefsManagers and Chefs

Helps the Health Helps the Health InspectorsInspectors

WILL SAVE WILL SAVE RESTAURANTS RESTAURANTS MONEY!!!MONEY!!!

Both Health Inspectors Both Health Inspectors Agreed Great IdeaAgreed Great Idea

ReferencesReferencesInformationInformation

http://www.niaid.nih.gov/factsheets/foodbornedis.htmhttp://www.niaid.nih.gov/factsheets/foodbornedis.htmhttp://www.vdacs.virginia.gov/foodsafety/poisoning.htmlhttp://www.vdacs.virginia.gov/foodsafety/poisoning.htmlhttp://www.fightbac.org/doubt.cfmhttp://www.fightbac.org/doubt.cfmhttp://vm.cfsan.fda.gov/list.htmlhttp://vm.cfsan.fda.gov/list.htmlhttps://www.daydots.com/xq/asp/strIssue.1/strArticle.labhttps://www.daydots.com/xq/asp/strIssue.1/strArticle.labeling/qx/food_safety_solutions.htmeling/qx/food_safety_solutions.htmhttp://www.foodreference.com/http://www.foodreference.com/http://www.restaurant.org/pdfs/research/http://www.restaurant.org/pdfs/research/2004_forecast_execsummary.pdf2004_forecast_execsummary.pdfhttp://www.funpecrp.com.br/gmr/year2003/vol1-2/http://www.funpecrp.com.br/gmr/year2003/vol1-2/sim0009_full_text.htmsim0009_full_text.htm

ReferencesReferencesPhotosPhotos

http://www.fotosearch.com/results.asp?http://www.fotosearch.com/results.asp?start=0&category=3&keyword=money&pub=all&rf=rf&rmstart=0&category=3&keyword=money&pub=all&rf=rf&rm=rm=rm

http://www.accubar.com/http://www.accubar.com/

http://www.resttech.com/restaurantmgt/software/http://www.resttech.com/restaurantmgt/software/rms_backofficeoverview.htmrms_backofficeoverview.htm

http://www.fernqvist.com/labels/index.htmlhttp://www.fernqvist.com/labels/index.html