Update foodservice equipment

It's great to be able to point to some positive results from our efforts. Farquharson commented that these days, the managers that he helps to train with education and certification processes understand that their responsibilities don't end with their food safety course, and that they need to go back to their operations and work to train their employees.

Currently, many manufacturers, agencies and information providers offer products and education to support and address food safety issues for members of the foodservice industry. Their challenge is in transforming research and innovative technologies into workable, affordable solutions for unit operators and their staffs. Naturally occurring foodborne pathogens have caused an estimated 5, deaths annually in past years in the U.

In the current climate of political uncertainty and the heightened awareness that U. The USDA's food safety research department has been working with others to try to provide fast answers should contamination occur.

For example, several universities' research departments have developed rapid and inexpensive methods to detect various foodborne bacteria, enabling swift diagnosis and treatment. Arkansas scientists have developed techniques to detect food pathogens in less than two hours. Tennessee scientists have developed methods to detect salmonella and other pathogens in livestock and poultry production environments.

Nebraska food scientists have developed a genetic fingerprinting method to identify sub-populations of E. New technology used to help operators monitor HACCP compliance in facilities continues to improve through the potential for increased interactivity between equipment and web-based monitoring.

Manufacturers have been working towards the goal of the "smart kitchen," adding controls to more equipment that can be connected to computer systems for continuous monitoring of key critical control points in food preparation, from the receiving process through service.

A new, easy-to-use hand-held device could also be helpful for maintaining and documenting HACCP points through an operation's menu management program. Menus can be programmed into this device for an entire service day, including proper food temperatures and appropriate check times, to which staff can instantly refer.

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