Food Preparation Identifier

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Food Preparation Identifier

• By
• Devin L. Hurst

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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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Types of food Poisoning

• 250 different food-borne diseases
• Staph
• Campylobacteriosis
• Shigellosis
• Viral gastroenteritis
• Mycotoxicosis
• Listeria Monocyotogenes

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Restaurant Industry

• Its on the rise
• 12 million employees
• 15 increase in foodservice managers
• Restaurant Industrys Share of Food is 53!!!!

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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

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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.

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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

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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

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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

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Advantages

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

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Forecasting

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

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Disadvantages

• People Putting in Wrong Data
• Bar Codes Getting Misplaced
• Wont Help the Entire Food Safety Problem

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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

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ReferencesInformation

• http//www.niaid.nih.gov/factsheets/foodbornedis.h
  tm
• 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/strArtic
  le.labeling/qx/food_safety_solutions.htm
• http//www.foodreference.com/
• http//www.restaurant.org/pdfs/research/2004_forec
  ast_execsummary.pdf
• http//www.funpecrp.com.br/gmr/year2003/vol1-2/sim
  0009_full_text.htm

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ReferencesPhotos

• http//www.fotosearch.com/results.asp?start0cate
  gory3keywordmoneypuballrfrfrmrm
• http//www.accubar.com/
• http//www.resttech.com/restaurantmgt/software/rms
  _backofficeoverview.htm
• http//www.fernqvist.com/labels/index.html