Procuro Information Management Monitor (PIMM™)
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The successful retail marketing of frozen foods began over a half century ago, and the rapid growth of sales since that time reflects consumer satisfaction in the high quality of products, year-round availability, and general convenience in product use. Because of consumer appreciation of product values, more frozen foods are sold each year and new … Continued
HACCP is an important element in the control of safety and quality in food production. When properly applied, it provides a management tool aimed at complete commitment to product quality and safety. HACCP is useful in identifying problems in food production and works well for simple products and processes. The inevitable drawback for the SME … Continued
The restaurant industry has very strict guidelines controlling food safety, as outlined by Hazard Analysis and Critical Control Points (HACCP) management system. According to the Food and Drug Administration (FDA), HACCP provides a systematic preventative approach to food safety by identifying, evaluating, and controlling factors that present hazards throughout the entire process (farm to fork). … Continued
Organizing items in your commercial refrigerator and freezer may not be the most exciting thing on your to-do list. After all, as a restaurant owner, chef or manager you have menus to create, supplies to order, and employees to schedule. Refrigeration equipment should work well on its own, right? Right! With a few quick fixes … Continued
It goes without saying that food temperature must be maintained within an acceptable range at all times — but the fact is that many restaurants and chains fail to implement the kinds of controls needed to prevent perishables from spoiling. It’s just not enough to place a standard sensor in the cooler. Those kinds of … Continued
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A … Continued
We loose almost 30% of our total produce as waste due to spoilage. Poor handling practices, poor hygiene, lack of infrastructure, lack of cold chain, lack of technical knowledge and technological advancements in food processing are some of the attributes for such losses. Freezing and cold chains are very much needed to protect our food … Continued
We all know that in the restaurant industry, the management of time is extremely important. As we live in a very modern world, the use of software and technology is essential to helping us streamline and shorten the time it takes us to carry out tasks. The importance of integrated restaurant management software systems is … Continued
Food temperature measuring devices must be calibrated in accordance with the manufacturer’s specifications as often as necessary to ensure their accuracy. Additionally, a record log should be kept of your thermometer calibrations. If a thermometer does not have specific instructions for calibration, the following methods may be used. Ice Point Method Fill a large container … Continued
Store food properly! Keep stored food 6 inches above the floor in pantries and walk-ins. Label unmarked containers for quick review of contents and delivery dates. Sweep food storage areas several times a day and clean at least once a week. Maintain Safe Storage Temperatures Every restaurant health inspection checklist stresses the importance of maintaining … Continued