EASY AND RELIABLE SELF-MONITORING AS A PART OF HACCP PROCESS
Forget the paper and pen, go digital. A Smart Kitchen solution enables efficient self-monitoring for professional kitchens. The ioLiving solution helps restaurants and commercial kitchens carry out self-monitoring easily, reliably and in real time.
The ioLiving solution is part of the client’s HACCP programme (Hazard Analysis and Critical Control Points) and includes alarms and automatic reporting of deviations. Save time, effort and money by digitizing routines. The result is less wastage and healthy and safe offerings to customers.
The ioLiving smart kitchen solution is easy to use
The temperature collecting devices are placed in the locations where temperature needs to be monitored. A smartphone or a gateway then transfers the measurement data automatically to ioLiving’s cloud service. In addition to measurement data, self-monitoring observations are entered into the system. The temperature and observation statistics are monitored and analysed in real time and a report can be created on any internet browser, even at home.
“The conditions in a professional kitchen are measured while the food is being received, stored and served. In addition to temperature monitoring, the ioLiving self-monitoring service can be used for entering other functions or measurement records as well, including surface cleanliness analyses, wastage monitoring or detailed cleaning information. All data are saved in one single system where they can be continuously monitored and saved for further use,” Chef Teemu Rönkkö at Metos says.
HACCP MANAGEMENT FOR COMPANIES WITH MULTIPLE LOCATIONS
Each kitchen is responsible for managing HACCP and food waste. However, the central management of HACCP will improve productivity of the entire company. ioLiving SmartKitchen is the right solution when it comes to management with knowledge.
Harmonize HACCP implementation in the company
Create and maintain:
- checklists that will be used in all locations
- lists of food that are used in all locations
- lists of food waste items that are used in all locations
Make sure that HACCP is being implemented at each location
- automated temperature monitoring runs
- temperature sampling is done
- regular checks have been done
- food waste recording is done
Monitor accomplishment of corrective actions
- the total number of deviations
- the number of deviations with corrective actions
Ensure decreasing trend in food waste
- Take a look on the food waste trend at each location