Prevent cross-contamination from allergens
Even food establishments who respond carefully when guests alert them to allergies can face trouble when trace amounts of allergens find their way into foods. Allergens are a key focus for the Food Safety and Modernization Act and are the leading cause of food recalls, according to a report in Food Safety magazine. The report notes that between 2005 and 2014, 12 million lbs. of food product was recalled due to undeclared allergens, many of which were present because of cross-contact.
Manufacturers and suppliers are in the hot seat when it comes to protecting consumers from allergens, but everyone in the supply chain needs to have controls in place. To protect your facility, Food Safety magazine recommends isolating tools used with allergens or color-coding them, which can help in case of language barriers on your kitchen team and can also make it readily evident when an item is misplaced. Designate specific cleaning equipment, tools and rags for use only on certain equipment or at certain times. Understand the proper protocols for ensuring that the residue of common allergens is thoroughly cleaned from hands and equipment. (For example, according to Food Allergy Research & Education, a study found that running water and soap or commercial wipes can clean peanuts from a person’s hands but antibacterial gels alone will not work. Further, common household spray cleaners and sanitizing wipes could clean peanut residue from surfaces but dishwashing liquid alone could not do it.)
Finally, store allergens in clean, airtight containers away from other foods. If you don’t have sufficient room in your facility for segregated storage, ensure that any foods containing allergens are not stored above non-allergens. Use internationally recognized allergen stickers or color-coding to set these containers apart.
Improving food safety through the Internet of Things
The Internet of Things – the evolving ability of everyday objects to connect to the Internet and communicate with each other – is rapidly showing new applications in the food industry when it comes to ensuring food quality and safety, Hospitality Technology reports. Kitchen equipment fitted with sensors already helps operators ensure food is stored and cooked at the proper temperature. From there, the Internet of Things can help operators make greater use of sensor data by showing them how to optimize their energy use and reduce unplanned downtime in the kitchen.
The benefits are even greater when it comes to the broader supply chain. Hospitality Technology reports that an RFID tag on a case of food could connect to temperature sensors on a truck to ensure the package has been kept at the appropriate temperature throughout its journey, for example. A restaurant could tie its inventory back to records from the distributor to get a complete picture of a product’s life cycle. Further, when recalls interrupt day-to-day operations, operators can receive USDA alerts and advisories so they can quickly identify the origins of contamination and pull products from shelves without delay.
Within foodservice establishments, the Internet of Things can help ensure kitchen staff follow proper protocols for cooking, food storage and handwashing. Via a digital dashboard, operators can see where training is needed or where procedures are falling short. Most operators have not yet taken advantage of these benefits, but as the supply chain grows in complexity, look for the Internet of Things to help you manage food safety from both a prevention and traceability standpoint.
Big-time tech for small restaurants
If you’re a small operation, bringing the latest technology into your restaurant may seem out of reach. But now the company behind Subway’s mobile ordering platform is making that functionality possible for smaller restaurants, Fast Company reports. Avanti Commerce is now able to have a restaurant of any size use its platform, along with the majority of enterprise features and functions it offers, for $125 a month. The restaurant can be in any location and have any amount of traffic. The one caveat is that it must have five locations or more. Assuming the launch with small restaurants goes well, Avanti’s CEO hopes to expand the platform to food trucks as well.
Fresh seafood, from ship to shore
Is your seafood really fresh? A new handheld screening and data collection device developed by Seafood Analytics can say for sure. Food Safety Tech reports that the device uses electrical currents to determine the quality of seafood products at the cellular level. It can measure how much the cells of a fish change between catch and freezing or catch and consumption, for example. Having that information can help everyone along the supply chain better manage factors including inventory, inbound supplier selection and price. The report says Seafood Analytics is currently developing a Certified Quality Seafood Certification that would serve as a seal of approval for suppliers to use (and end users to seek out) to separate the fresh seafood from the not-so-fresh.
Technology raises the bar
The bar is the latest place to make the most of technology in an effort to accommodate rising labor costs and evolving consumer preferences. Pour-your-own facilities are making it possible for consumers to try a taste of a beer, wine, cocktail, Kombucha or cold-brewed coffee that they might not commit to if they had to purchase it in larger quantities. (For example, Restaurant Business reports that Tapster in Chicago offers a tap card, which is linked to the guest’s credit card and charges them by the ounce for beverages at any of 62 different taps on offer.) Other facilities are using actual robots in place of bartenders to measure shots. But as tech takes the place of humans in some areas, it makes them more important in other areas, such as bussing glasses, helping guests use equipment, or even offering classes to teach guests more about the making of beverages currently on trend.
Avocado breeding helps ensure year-round access from within U.S.
Take one look at social media and you’ll see avocados everywhere – the recently opened Avocaderia in Brooklyn, N.Y. has even gambled that consumers will support a restaurant concept centered around the versatile green fruit. NPR reports that Americans consumed two billion lbs. of avocados last year, two-thirds of which were imported, mostly from Mexico. But the uncertainty surrounding the North American Free Trade Agreement has made the future of avocados in the U.S. uncertain too. Fortunately, researchers in California may have found a solution just in time, with three new varieties that make a great guacamole, are easy to peel and can withstand the winter frost and summer heat of California’s central valley. (Existing varieties require milder growing conditions.) Further developing these varieties – dubbed GEM, which is already available, Lunchbox, and a third yet-to-be-named variety – could ensure that Americans have year-round access to avocados.
An innovator trusts (too much?) the power of Instagram
Taco Bell is a brand standout for its innovation capabilities – and Instagram is a major inspiration. Business Insider reports that the brand, which is constantly aiming to develop concepts that will generate buzz online, monitors the most-Instagrammed menu items in an effort to create tasty foods that are as photogenic as possible. But success is not all about looks, as it turns out. When Taco Bell launched its new Naked Chicken Chalupa earlier this year, the brand eschewed traditional media advertising and instead relied on pop-up launch parties around the country, where they provided lights and other visual props to encourage consumers to take social media-worthy photos of their Chalupa, then share them (on Instagram, of course). Consumers and media responded passionately, though not altogether positively – and Taco Bell pulled the item from its menu soon after.
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