Healthcare and food service profoundly depend on the public trust. Any deviation that consumers experience regarding medication efficacy and food safety carries the potential for the following risks: Threats to health and wellbeing Emotional crisis Damage to brand equity Legal implications Increased regulatory scrutiny and reprimand To prevent or minimize these hazards, processes and workflows must integrate digital technologies that provide executives and management with real-time visibility into quality and safety excursions so that employees will be guided to execute the appropriate corrective actions. In this post, we demonstrate how an IoT Sensing-as-a-Service solution helps business leaders in healthcare and food service mitigate risk in two specific use cases: hospital pharmacies …
Posts about Food Safety (7)
The adoption of Internet of Things (IoT) Sensing-as-a-Service is opening new pathways to business resilience for food companies competing in a volatile market. Given the threat of recession, lingering inflation, and ongoing labor shortages, the margin for food operations error is razor thin. Restaurants, grocers, and other retail food services must deliver an optimal customer experience at every touch point to sustain positive customer satisfaction. Especially during an economic downturn, ensuring food safety, food quality, and sustainable grocery practices is necessary to both protect public health and prevent food waste. To meet these requirements and maintain profits, innovative leaders in the food industry are implementing holistic, interconnected IoT Sensing-as-a-Service solutions to …
Maintaining proper food temperatures is one of the most important ways restaurants can prevent foodborne illness. The danger zone for bacterial growth is between 40°F and 140°F, so keeping hot foods hot and cold foods cold is critical. With an automated temperature monitoring system, restaurants can easily log and track temperatures to ensure food safety. But even with advanced technology, employees need to be trained on proper protocols. Here are some key tips for restaurants to control temperatures and serve safe food: Monitor refrigerator/freezer temperatures Monitor fridge and freezer temperatures regularly to ensure they are at proper cold holding levels. Refrigerators should maintain 40°F or below. Freezers should stay at 0°F or below. If temperatures are not in the acceptable …
Hospital food service operations is one of the more complicated systems within the hospitality sector. Why? Hospital menus are, first and foremost, based on the curative and nutritional needs of patients in order to support the healing process. Yet, at the same time, hospital chefs must pay attention to variety, quality, aesthetics, and taste so that patients will find the foods appealing. Unfortunately, since hospital food is regarded first as a form of therapy and second as a source of pleasure, necessary therapeutic modifications can render meals unappetizing (e.g., low sodium, fat, and sugar). Furthermore, food safety is critical to hospital food services, particularly when preparing and serving meals for patients with compromised immunity who are therefore more susceptible to …
How to Pass a Health Inspection: A Guide for Restaurant Owner Owning a restaurant means that health inspections are part of your routine. They can be stressful, especially since your restaurant’s ability to operate depends on passing these inspections. But don’t worry – there are steps you can take to prepare and make sure you pass every time. In this guide, we’ll go over how to prepare for and pass health inspections, and even give you some checklists to help you out. Preparing for a health inspection To pass a health inspection, you need to be prepared. First, review your local health code requirements, since inspectors use these as a guide. Knowing the health code lets you plan for the inspection and make sure your restaurant meets all the requirements. Next, research common health …
In the United States alone, the FDA estimates that 30%–40% of the food supply is wasted. That’s approximately 35 million tons annually. Or on a more human scale, that’s 219 pounds of waste per person each year. With record-high inflation rates increasing the potential for an economic recession, today’s consumers simply can’t afford to discard one-third of the food they purchase. Considering that global food prices are 34% more expensive year-over-year, food service companies — from restaurants to supermarkets — are in a powerful position to help their customers reduce food waste currently costing American families with children $1,900 per year on average. The costs to climate and the environment The costs of food waste extend beyond consumers to the much broader concerns of climate and …