Food Tech is food safety

7.3.2019

As technology and food safety move closer to one another, restaurants and professional kitchens will develop significantly in the near future. In professional kitchens, the general perception seems to be that technology is merely a way of increasing efficiency. However, technology can also be an important tool for ensuring food safety. It is possible to improve risk anticipation, ensure a high level of hygiene, automate HACCP and improve traceability and transparency with different food safety-related smart kitchen solutions. Thanks to technology, methods for cleaning professional kitchens and transporting food are quickly developing. These developments impose requirements for HACCP and create opportunities for new ways of managing kitchens.

How does Food Tech help with increasing food safety?

Observing food safety risks is an everyday task for kitchen professionals and requires continuous HACCP work. The objective is to create an experience for the customer during which they don’t have to worry about health risks related to their meal. Carefully prepared and digitally managed HACCP helps the employees to worry less and brings safety to the everyday work.

Digital tools better display the instructions and recommended limit values for food safety. The instruction file that before was stored on the executive chef’s shelf can today be found on the employee’s cellphone or on the kitchen’s shared tablet. The paper HACCP document has not only been documented as an electronic PDF file, but the HACCP is being managed by an interactive user interface that has been connected to the kitchen’s processes.

The tools also include timed reminders for cleaning tasks and methods for the kitchen staff to easily check the levels of food safety themselves, such as by performing digital surface hygiene measurements. The digital results are stored directly in the HACCP report, without having to separately and manually record them.

From sensory risk observation to automated anticipation

The management of food safety can be enhanced by risk prevention, on which the restaurants’ HACCP is also based. Professional kitchens are increasingly utilizing automated food safety monitoring in addition to sensory observation. For example, with automated monitoring and electronic alerts it is possible to reduce the risks related to food preservation. When the ovens, cold rooms and production facilities are connected to the network, it is possible to monitor the temperatures remotely. Temperature deviations trigger alerts and this information can be used for anticipating the needs for repairing appliances. In this way, it is possible to prevent damage well in advance. At best, a repair service can be ordered even before the food safety deviation alert arrives to the cellphone.

Elina Halinen
Digital Program Manager

Fredman Group