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G. ZEIDLER, Dept. of Animal Science/Cooperative Extension, Univ. of California-Riverside, 138 Highlander Hall, Riverside, CA 92521 The new generation of institutional kitchens, the on-line kitchen, was developed, tested, and recently commercialized by E-Control Systems, Chatsworth, Calif., and the Univ. of California, Cooperative Extension, Riverside, Calif. Currently, the system is used by hospitals, correctional institutions, unified school feeding systems, restaurants such as the U.S. Senate restaurant, fast food operations, and institutional kitchen manufacturers. The new system is operating on what is called "The Second Generation of HACCP," which upgraded the HACCP system from a reactive to a proactive system. The new system automated HACCP monitoring while eliminating laborious human involvement, and can prevent HACCP failures by the rapid identification and correction of problems before they are developed into failures. As most of the problems are caused by equipment breakdown, human errors, and force majors, these categories are also automatically monitored. Therefore, the system is monitoring processing parameters, equipment operational parameters, and accessories parameters such as for "door ajar," "electricity shutdown," and so forth, thus a providing preventive maintenance system on top of a routine online maintenance program, and an alarm system which reaches in and out of the plant-involved personnel. Food security is still in its infancy. Its problems are completely different from food safety, although it follows HACCP system steps. However, it is proactive in nature and therefore cannot be integrated with the current HACCP system, which is reactive in nature. The food industry and foodservice were reluctant to operate two monitoring systems, and therefore food security, which is not yet mandatory, is hardly implemented. The new system can integrate food safety and food security into one fast and effective operating system and provide a wider scope of the issues in the kitchen and in and out of the kitchen systems such as storage, transportation, food processing, and food production. The new system is composed of hardware and software. The hardware is made from contact units (Microgate or Picogate), which are incorporated into the electronic box of every equipment, instrument, or system such as refrigeration or air conditioning.
Session 3, NEW PRODUCTS & TECHNOLOGIES: Innovations in nutritional ingredients and food processing
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |