So you’ve got your business running like clockwork. You’ve got a great team, a foolproof set of standard operating procedures and a clear, clutter-free kitchen. However, that’s not enough. You also need a belt-and-braces style approach to food safety.

Now, let me introduce myself, I am Elliott, an AI service fox here to sniff out any problems with your kitchen. I can provide clever safety solutions for your business.

And let me tell you folks, food safety doesn’t just happen. It takes foresight, watchful monitoring and the ability to make clear, actionable changes. And that’s where an automated system can help.

What is an automated food safety monitoring system?

An automated food safety monitoring system may sound pretty high-tech, but it’s really just an opportunity to use digital data to carry out a host of checks and balances in your kitchen, making restaurant management much easier.

My intelligent AI-based system allows you to capture live, dependable data wherever you are, ensuring you are on top of food safety incidents before they happen.

What are the benefits?

When food temperatures or kitchen equipment reach certain limits, an alert will allow you and your team to resolve things quickly, ensuring that you remain compliant with food safety regulations.

My smart app also flags when essential tasks are not being carried out so you can step in and get things done, again ensuring that standards are always met.

As you know, storing food at correct temperatures extends its shelf life. With my watchful ears and AIs I can provide a full picture of everything in your kitchen, so you can cut down on food waste.

My app also issues real-time recall notifications, again reducing food waste and any risk of foodborne illness. Fox-tastic!

What does it mean for my business?

With my super smart automated food safety monitoring system, you can consistently make safe, high quality food your competitive edge.

How does it work?

Firstly, my dedicated customer care team will help you install the temperature monitoring system in each location.

Once installed, you’re ready to connect to the app and unlock a new level of food safety support.

My team will help you upload the relevant information so you have Alerts and Fix It orders set up.

You’ll receive real-time notifications alerting you if something is off with a process, a machine or a temperature. It means that you can perform swift corrective actions in no thyme (!), allowing everyone to get back to work and stay safe.

Can anyone in my team use it?

Myself and the entire Phenium crew suggest you ask every member of the kitchen to download my smart app — there’s no limit on the amount of people that can use it at any one time.

By ensuring that everyone in your kitchen downloads the app, all your staff can take responsibility for food safety. It means that everyone can have a watchful eye on what’s going on. This is particularly helpful if you need to manage an incident remotely.

Remember, building a culture of food safety in your business is vitally important. As my furry AIs and sensitive nose knows, it will pay-off long term.

What else can we use it for?

Sifting through a mountain of manuals and instructions? Upload them directly to my app to make it easier to share with your staff. The app also provides training on all aspects of food safety so it’s a game-changer for your team, especially new starters.

Your staff can use the app to log tasks and take ownership of their to-do list! Ta da!

My clever data also provides a culinary health score based on an algorithm that combines fridge, freezer and holding temperature sensor readings and the status of your teams’ safety logs and checklists. It not only keeps you informed, it allows your staff to optimize procedures and equipment, helping everything run more effectively.

So join me, Elliott the fox, in taking control of your kitchen and beet-ing foodborne illness one paw at a time!

It’s your trusted friend, Elliott here, with some useful guidance on creating and implementing a Standard Operating Procedure (SOP) for your business. As you know, an SOP can help with efficiency, quality and uniformity of performance, so it’s pretty essential. I’m here to give you some pointers about implementing paws-itive practices to keep your kitchen running smoothly.

What is a Standard Operating Procedure?

Ok folks, here’s a quick reminder; in any hospitality business a strong set of instructions and standards are the best way to ensure each member of staff completes their role effectively. A restaurant’s SOP, for example, will focus on factors such as hygiene, the standard of service and the quality of the food.

But how do you create guidelines that cover all aspects of your daily routines? I’ve got a few useful tips to create a fox-proof SOP!

 

The benefits of a Standard Operating Procedure

A clear SOP means you’ll never paws to worry when it comes to staff training, as all your procedures and processes will be properly outlined.

My clever app, developed by me and the team at Phenium, can provide online training and resources, so new employees don’t have to wade through tons of paperwork.

And once you have your procedures and processes in place, you can easily track your employees’ performances. Since all staff will be measured on the SOP criteria, it becomes easier to perform appraisals and set goals. Simple, right?

Getting started

My eagle AIs (and furry ears) know that before anything else, you need to list down the core processes happening at your business. Think about the routines in place. How is your kitchen or front-of-house managed? What tasks are performed daily, weekly and monthly?

You need to consider how each of these operations is carried out. In other words, you need to keep a note of the steps you need to follow to complete the task. This will ensure that no action is missed.

You can upload checklists and other documents into my app, ensuring that you have sight of when each task is completed.

Cleaning routines

In terms of cleaning, sanitizing and hygiene standards, there will be many routines that you can start documenting. Remember to keep things as clear as possible. The value will be in creating an easy-to-read document that all staff, particularly those that are new, can follow.

Food preparation, handling and storage

Your kitchen operations, including food preparation and handling, will form a large part of the SOP. Think about the foods you serve, so be sure to include standard recipes and food preparation methods. Remember that food preparation is a key factor in ensuring your customers don’t suffer from any form of foodborne illness. Whether it’s specific color-coded equipment or guidelines for thermometer usage, food preparation methods should always be an integral part of your SOP.

Storage in the kitchen is another important aspect of any SOP. Strong guidelines will also lead to less food wastage. From ensuring the fridge is safe to checking the freezer, my app can help with temperature logs, allowing more time for your staff to focus on other things.

Customer service standards

Keeping service claw-some for your customers is also really important. How do you want customers greeted? Most restaurants will set a specific time from which the customer is seated after they have arrived.

It’s also worth thinking about billing so that everyone is clear on the essential aspects of service and payment.

Remember that there are so many elements that go into delivering great service, whether it’s a detailed description of each dish as it arrives on the table, a chance to talk through the wine list or asking for customers’ feedback, all of this goes towards creating a strong brand reputation.

Completing the SOP manual

Once you have all the procedures noted down, think about checklists and audits. If you have advised that the temperature check of the buffet needs to be conducted every two hours, how will this be monitored? My clever app provides up to 1,440 temperature reading every day. These are recorded in the app so no need for endless forms and paperwork.

I can be your right-hand-manager when it comes to creating and implementing a SOP. Remember I’m here to help you with training, guidance, temperature checks and all the tools you need to make your business food safe. I’m your all-in-one companion when it comes to ensuring your kitchen runs like claws-work.

When it comes to food safety, my watchful eyes and sensitive ears will tackle most problems around the kitchen. However, there are other factors that even us foxes need reminding of now and again. From well stored foods to perfect personal hygiene, there’s plenty of paw-sitive things we can do to make our kitchens even safer.

As you know, there are four ways to avoid the causes of harmful food and therefore reduce foodborne illness, they are; cleaning, separating, cooking and chilling. My smart app can help make these part of your training and monitoring routines.

Cleaning

I’ve shared some of my top tips for keeping your kitchen clean and sanitized. But it’s always good to remember to wash hands frequently for at least 20 seconds before and after handling food. Cutting boards and workspaces should also be washed down after preparing each food item.

Remember items such as fruit and vegetables need to be washed before being prepared as they may contain chemicals and soil debris. Never wash these food items with anything other than water.

Not sure everyone knows the best way to carry out cleaning tasks? You can upload all your standard operating procedures information into the Work Processes feature on my smart app to ensure that everyone in your kitchen is on the same page.

Separating

It is important to separate raw meat, seafood and eggs from other foods when you are storing and preparing them. Remember that the lowest shelf is where you should place raw meats as the risk of leakage and bacteria is high. The next shelf for vegetables and the shelves above for dairy and cooked food.

If you have information about the layout and storage of your kitchen why not upload them into the Work Processes feature on my app? It lets you digitize all your records and allows each person in your team to have visibility.

It’s vital that you have a clear system for preparing the different food groups. Cutting boards should be colour-coded so that each one is clearly used for a different food type. Remember; never place cooked food on a plate that previously held raw meat, seafood or eggs unless the plate has been washed in hot soapy water. And never reuse marinades used on raw foods.

For more information about the next way to prepare, handle and serve food check out the Training section on my app. It provides you with up-to-date information about food safety.

Cooking

With my clever AI technology, I can ensure that foods that are meant to be served hot are prepared at the right temperature. Simply install my easy-to-use sensors around your kitchen and the temperatures will be monitored, you can use the app to check temperature readings and set Alerts so you know everything is as it should be. Something seems off? Set up a Fix It order so it can be easily resolved.

Whilst my smart sensors can monitor the temperature of your oven, buffet, food pass and entire kitchen, a food thermometer is the only way to ensure the safety of dangerous foods such as poultry and meats. When checking poultry for example, it is important to use a thermometer to measure the thickest part of the meat to ensure it is cooked through and free from any harmful bacteria. These foods must be cooked to a safe minimum internal temperature before they can be served.

Chilling

You know the score folks, cold food needs to be handled with just as much care as hot. It goes without saying that you should refrigerate or freeze meat and similar foods within 2 hours of cooking or purchasing. If the temperature outside is hot then it needs to be even less than that. When it comes to food, there’s no foxing about!

As my intuitive nose knows, food should not be thawed at room temperature, it always needs to be thawed either in the refrigerator, in cold water or in the microwave. If you intend to store cooked food, divide it into smaller containers for quicker cooling in the refrigerator.

In the refrigerator chilled food needs to be kept at 8ºC or below. With my foxy know-how I think it’s best to keep your fridge at 5ºC or lower, so your food is well within the threshold. It also ensures that every part of the fridge remains at an acceptable temperature. Freezers need to be kept at -18 ºC or lower.

And how can you ensure they always remain at the right temperatures? With my super smart sensors which can take thousands of readings every hour. The Temps section on my app always ensures you are one step ahead when it comes to kitchen intelligence.

A healthier tomorrow is around the corner

Handling food is one of the most important aspects of food safety — you don’t need to tell a wily little fox like me. So remember to be vigilant, stick to tried and tested processes and use my clever app to ensure everything is running as it should. Here’s to a healthier tomorrow!

In the summer of 2016, on a British Airways flight from London to Nice, a young girl called Natasha Ednan-Laperouse suffered a severe allergic reaction after eating a Pret A Manger baguette. During the short flight she endured multiple cardiac arrests and sadly died a day later at a French hospital.

Since the tragic incident, Natasha’s parents have tirelessly campaigned for a change in the law regarding food safety and packaging in the UK. Until then, foods prepared and packed on the same premises in which they were sold, such as sandwiches or salads, were not required to have ingredients and allergens labels. As a result of the campaign, the UK law changed in October 2021 stating that every item of packaged food needs to display a full list of ingredients and allergen information. So how can the rest of the world follow suit and ensure they are protecting people from suffering life-threatening allergic reactions?

According to the research institute, Campden BRI, roughly 3% to 10% of adults and 8% of children worldwide are estimated to have a food allergy. Traditionally the consumer has always been the one to manage the risk when it comes to allergies. But wouldn’t it be great if we could all work collectively so that people with food allergies feel confident visiting a restaurant?

Food allergies and intolerances

Food allergies are complex and constantly evolving, but we are learning more about them through science and microbiology. First, it’s important to understand the difference between a food allergy and a food intolerance. “An allergy will require a specific reaction from the immune system, whereas an intolerance requires a reaction from the digestive system.” explains François Bourdichon, a food safety and microbiology expert and an editorial board member of New Food Magazine.

The most common type of allergic reaction is called an IgE-mediated food allergy and leads to difficulty swallowing, a rash, dizziness and other symptoms. But some extreme allergies can result in anaphylaxis, which, without quick treatment can be life-threatening.

In the past decade the rise in allergy awareness has been notable, but there is still a long way to go to make this second nature to many people working in the food and beverage industry. Natasha’s Law, while shining a much-needed light on allergy awareness, is a law that only exists in the UK. So why aren’t other countries implementing their own legislation?

“The more you regulate, the more you need to supervise”, says François. “Businesses will need support and financial compensation in order to train everyone up to a certain level. That puts the onus back on the government. That is why you largely see food allergy recommendations made, rather than laws passed.” explains François.

The USA did pass it’s own variation of the law, nearly 20 years ago. According to the Food Allergen Labeling and Consumer Protection Act of 2004 eight allergens must be identified on pre-packaged foods, these include: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean. It has recently declared sesame as the ninth major food allergen. However, some food suppliers can make exemptions, plus the labeling only extends to prepackaged food. Again, there could be loopholes similar to those found in the UK before the introduction of Natasha’s Law.

Another key thing to remember is that the official allergen lists differ from country to country.

“It is based on the sensitivity of the population,” François explains. “We are being exposed to foods that we have never known before. These foods have been around for centuries, but when they are introduced to a new population, allergies might develop. Corn, for example, has been consumed in Europe for a million years, so in France there are fewer cases of gluten intolerance and celiac disease than in the USA.”

Keeping customer safe

So how can we keep our kitchen and customers safe when it comes to food allergies?

The key things to remember are the food supply chain, food storage, handling and preparation.

Make sure you are fully aware of the produce you are purchasing from your suppliers. Do you know where the food originates from, and how it is being produced? The Codex Alimentarius Commission (Codex), a collaboration between the Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), is the global organisation that provides international food standards, guidance, and codes of practice and is a good point of contact if you are unsure where to start. If food is being sold in another country, the supplier needs to adhere to the country’s laws around food safety and allergy information.

Ultimately, however, if you work in any environment where you prepare and sell food, it is your responsibility to know where the food originates from. “If you don’t know, you must know.” François warns.

Staff who are preparing and serving food should have detailed training to ensure they know how to deal with allergies. “All staff should ask about allergies from the outset and guide customers through the menu” says Hans Mogensen, co-owner of Boathouse, an Asian-inspired restaurant chain with locations in California and Nevada. “Communication is so important when dealing with a customer with allergies. The kitchen must be informed as soon as possible”, explains Hans.

According to the Centers for Disease Control and Prevention, you should: “Prepare meals for customers with food allergies on separate equipment and in separate workspaces, or thoroughly clean equipment and workspaces before preparing allergen-free food. This is a key practice, as allergens often accidentally get into other foods through shared equipment.”

François is a big advocate for training too, recommending courses which meet the HACCP and BRCGS standard should be conducted at least once a year.

“Allergy awareness is a complex issue. There isn’t a one-size fits all solution as there are a lot of factors to consider. It’s a long journey that the sector will continue to deal with as new allergies are discovered.” concludes François.