One COVID-era precaution that seems to be finding new applications in the post-pandemic world is UV lighting. While UV lights were adopted by some operators last year as a means of keeping food safe by killing bacteria, they are now being integrated into the food storage lockers that are becoming an increasingly common off-premise dining solution. Business Insider reports that brands including Burger King, KFC and Smashburger are testing heated or cooled lockers designed to keep food at the proper temperature until that food is collected, and some of the lockers use UV light to kill bacteria.
While health and safety have been a growing concern for restaurants in the past year, technology is also stepping up to provide better options to protect and track food, ranging from coatings to extend the shelf-life of produce, to blockchain technology that helps chefs pinpoint the best times to use a food product (or quickly track the source of contamination in the case of an outbreak). Now, Food Safety News reports that a new technology is showing the potential to prevent contamination in salad greens. The technology uses streams of water carrying sound and tiny air bubbles to remove microbial contaminants from spinach – a product susceptible to salmonella and other bacteria. The research, a collaboration of Sloan Water Technology, produce supplier Vitacress, the University of Southampton, and the Global Network for Antimicrobial Resistance and Infection Prevention, was published in the journal Ultrasound in Medicine & Biology.
The adoption of new technology in restaurants used to be all about maximizing efficiency. But in the midst of a pandemic, much restaurant technology turns out to be just as beneficial in protecting the safety of employees and customers. Whether you're considering adopting a cloud-based, decentralized POS system, a new kitchen display system, or simply an ordering app, these resources minimize the number of shared surfaces people must touch. Further, by digitizing communication throughout your business, they eliminate the need for face-to-face interactions with customers and employees alike. No more greasy smudges on order slips passed among team members, drawn-out conversations with guests looking to customize a dish, or extra interactions with kitchen staff about a customer's food allergy. Where are your food safety pain points? Chances are technology can help ease them -- and boost your efficiency in the process.
This year has provided a stark wake-up call about the importance of protecting the safety of our food. Up-and-coming technology called hyperspectral imaging, which can detect pathogens in food, optimize the uniformity of a product’s quality and even help with precision agriculture, has been gaining ground rapidly in the food safety industry this year. In the coming months, it’s an additional feature to watch for and discuss with food suppliers and distributors, particularly as more foodservice operations adopt speed-scratch food products to help boost efficiency. Learn more about the technology here (https://bit.ly/2JcwyHC).
We’re all getting used to doing more tasks remotely lately – and your food safety audits may be heading in that direction if you aren’t already conducting them remotely. These audits tend to be conducted either via cameras installed onsite or via a handheld camera that employee uses to do a walk-through of your facility. Food Quality & Safety advises that you conduct employee training on how to present your facility professionally via video, and also manage the related risks carefully – particularly when it comes to data security and keeping sensitive business information safe.
Even after we have a vaccine for COVID-19, the virus will still be with us and there will be a portion of the population especially vulnerable to it. Much like we have adapted our kitchens and food preparation practices for those with gluten allergies, we will likely have to make long-term changes to how we operate to protect against the coronavirus. Think about the ventilation in your facility, the level of interaction among your staff, technology that enables fast and contactless payment, and seamless pick-ups. Are there changes you have made in recent months that feel temporary but could be made permanent – and might help customers feel safer with you in the long term?
Safety is the new hospitality – but will the enhanced, labor-intensive cleaning practices brought on by the pandemic persist indefinitely? Chris Boyles, vice president of food safety for Steritech, told Modern Restaurant Management recently that he sees potential for growth in food safety technologies ranging from far UVC light to kitchen sensors – tools that both happen to lighten the cleaning load for staff. Far UVC light, with its ability to destroy germs without harming people, may be tested this winter as operators battle through both flu season and COVID-19. Meanwhile, Boyles predicts that the use of sensors to ensure food safety may expand as operators automate more of their food preparation processes going forward.
The coronavirus has brought new importance to the cleanliness of restaurant facilities – and you may well be cleaning surfaces more regularly now. Your POS equipment needs special care, since improper cleaning and disinfecting can cloud screens or damage other components. The National Restaurant Association advises following the manufacturer’s guidelines for all cleaning and disinfecting, but some general rules apply overall: Before cleaning equipment, make sure your hands are clean and dry. Use a clean microfiber cloth or soft towel – not soap – to clean visible marks on equipment. Don’t pour disinfecting liquids directly onto a POS surface; rather, use a solution that’s at least 60 percent alcohol on a soft towel or microfiber cloth, or use premoistened alcohol wipes.
Like just about everything in a restaurant right now, technology is taking on employee health. New tools are helping restaurant operators test, record and even respond to employee health risks that may result in the spreading of a virus. Restaurant Business reports that DayMark’s Task Management app and Receiving Module record employee health details, including temperatures taken with an infrared thermometer. If the system identifies the person as “sick”, they cannot be assigned tasks. The same goes for a delivery driver, whose shipment can be refused if he doesn’t pass the health assessment. #foodsafety
Consumers are monitoring your adherence to new safety precautions. Increasingly, so are cameras. Last year, Domino’s launched a back-of-house camera system called Dragontail to help assess basic quality control measures, like whether pizzas were the proper shape. But as Spoon reports, Dragontail is now launching an AI-powered camera that can also help monitor kitchen safety – detecting whether gloves and masks are being worn and how often a workspace is sanitized, for example. Expect more of this to come as restaurants embrace technology and face increased scrutiny of their health and safety practices. #foodsafety