Foodservice Equipment & Supplies

SEP 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Space Shuttle Enterprise at the Intrepid Sea, Air & Space Museum. We manufactured Space Shuttle Pavilion panels in 2012. YOU DESIGN IT, WE CUSTOM M A NUFACTURE IT. Restaurants • Food Service Chains • Institutions • Hotels • Convenience Stores 1.800.627.5665 | www.amerikooler.com analytics will help mitigate the ever- present risk of human error. William Weichelt, director of Food Safety & Industry Relations at the National Restaurant Association, says operators face a two-pronged challenge: controlling risks associated with products coming in the back door and having systems in place to minimize controllable risks within their own four walls. Technology, Weichelt says, will play a bigger role on both sides of that coin in the future. Already, innovations such as wireless sensors on refrigerators and freezers that issue alerts to managers when units can't maintain temperatures improve safety internally and ease HACCP and health code compliance efforts. The next big thing, Weichelt pre- dicts, is big data. "The more data that operators are able to collect via new technologies to analyze and improve food safety, supply chain management, operations and efficiency, that's the big- gest benefit yet to be realized. It's a big shift for food safety because it minimizes the amount of front-end, manual work that has to be done — and that often doesn't get done or done well," he says. Dr. Hal King, founder and CEO of consulting and ideation firm Public Health Innovations LLC, also sees the industry moving toward technologies that empow- er operators to apply and ensure training, track sick employees, provide tools for HACCP compliance and benefit from safety-related alerts, such as recalls. Prior to founding Public Health Innovations, King spent more than a decade as director of food and product safety at Chick-fil-A. This year he received NSF International's Food Safety Leadership Award for his many contributions to industry and regu- latory efforts to improve safety. "When I was at Chick-fil-A, advance- ments that I really appreciated were in the area of smart equipment," King says. "You program something, and you can count on it being done consistently. Smart to the point where, if I pour cold oil into a hot oil system, it won't let me cook. Or dishwashers that won't operate if the sanitizer concentration and/or wa- ter temperature aren't correct. Or clean- in-place equipment systems. Those types of innovations really help to ensure safety, versus having to count on an employee to check every single time and adhere to all of the proper guidelines." At Choolaah Indian BBQ, Hernandez says new technologies come into play in both the back and front of the house. For instance, each of the fast-casual concept's five units includes a front- of-the-house automated handwashing station for customer use. "Some think it's cute, and they have fun with it, but ultimately our message is that we're serious about food safety," he says. "It's THE FUTURE OF FOOD SAFETY

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