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Food Preparation Identifier

Food Preparation Identifier. By Devin L. Hurst. INTRODUCTION Food Poisoning. Most people have had food poisoning Children Pregnant Women Teenagers Elderly FBDs are suspected of: 76 million illnesses 325,000 hospitalizations 5,200 deaths each year Most FBD are never reported.

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Food Preparation Identifier

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  1. Food Preparation Identifier By Devin L. Hurst

  2. INTRODUCTIONFood Poisoning • Most people have had food poisoning • Children • Pregnant Women • Teenagers • Elderly • FBDs are suspected of: • 76 million illnesses • 325,000 hospitalizations • 5,200 deaths each year • Most FBD are never reported

  3. Types of food Poisoning • 250 different food-borne diseases • Staph • Campylobacteriosis • Shigellosis • Viral gastroenteritis • Mycotoxicosis • Listeria Monocyotogenes

  4. Restaurant Industry • It’s on the rise • 12 million employees • 15% increase in foodservice managers • Restaurant Industry’s Share of Food is 53%!!!!

  5. 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

  6. THE PROBLEMFood 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.”

  7. 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

  8. 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

  9. 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

  10. Advantages • Better Documentation • Knowing your food shelf life • Eliminating the guess work • Showing health inspectors documentation • Monitor the Temperature • WILL SAVE RESTAURANTS MONEY

  11. Forecasting • Time to make 12-14 months • Easy to learn • Would be very affordable $100-$400

  12. Disadvantages • People Putting in Wrong Data • Bar Codes Getting Misplaced • Won’t Help the Entire Food Safety Problem

  13. 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

  14. ReferencesInformation • 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.labeling/qx/food_safety_solutions.htm • http://www.foodreference.com/ • http://www.restaurant.org/pdfs/research/2004_forecast_execsummary.pdf • http://www.funpecrp.com.br/gmr/year2003/vol1-2/sim0009_full_text.htm

  15. ReferencesPhotos • 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_backofficeoverview.htm • http://www.fernqvist.com/labels/index.html

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