This document discusses strategies for using technology to improve food safety and HACCP compliance. It outlines the goals of a food safety IT system, such as addressing all critical control points, temperature and hold time monitoring, and providing enterprise visibility. Specific technologies are proposed to help with inventory management, cooking process monitoring, sanitation support, and handwashing guidance. The costs of implementing food safety controls and completing HACCP checklists are also presented.

1. Serve Up Safety Technology Strategies for HACCP Management Jim Melvin Chief Strategy Officer

2. How Safe Is Your Food? *2004 FDA Report on the Occurrence of Foodborne Illness Risk Factors in Restaurants 13.0% 2.3% Food from Unsafe Sources 15.8% 9.1% Inadequate Cooking 30.6% 21.9% Contaminated Equipment 37.3% 28.3% Other/Chemical 41.7% 31.2% Poor Personal Hygiene 63.8% 41.7% Improper Holding Time/Temp TSR Failed QSR Failed Risk Factor

6. Managing Food Freezer

7. Managing Food

10. Managing Sanitation

12. Guiding the Handwashing Process

14. Leveraging the Infrastructure

17. Expect more. 3333 South Congress Avenue Suite 403 Delray Beach, Florida 33445 Phone: (561) 272-2121 Fax: (561) 272-7177 www.partech.com/siva