Food Preparation Identifier
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Transcript of Food Preparation Identifier
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Food Preparation IdentifierFood Preparation Identifier
ByBy
Devin L. HurstDevin L. Hurst
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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
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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
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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%!!!!
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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
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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.”
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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
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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
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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
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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
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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
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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
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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
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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
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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