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Traceability of Food in Restaurants and Fast Food

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#1 Simon

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Posted 27 June 2015 - 02:42 PM

Traceability of Food in Restaurants and Fast Food

Presented by:

Vladimir Surčinski, Project Manager, Quality Austria Center

 

Taking place:

Friday, July 03, 2015 (03:00 PM - 04:00 PM UK Time).  This is a 10 a.m. Eastern Start.
 
Traceability is the obligation of every food producer. Application of traceability is, depending on the size of the organization, complexity of the production process and product and system preparedness, somewhere simpler and somewhere complicated. Regardless of the circumstances, traceability must be applied, but also tested through daily activities and planned activities. The big challenge is placed in front of food manufacturers who offer their products directly to the consumer. Traceability of food in restaurants and fast food restaurants can be tricky, but through simple and practical examples can be easily implemented.

 

 

Unedited chat logs from today's webinar:

 

Rickey: Hello everybody

YOUSSEF: Hello From Egypt,Youssef

Zoltán: Hi there

Constantine: Hi from Russia!

Carlos: Hi, from Buenos Aires, Argentina.

Igor : hello from Prague

Raymond Llanes Diaz: good day!

Wendy: Greetings from Lancaster PA

Marlon: hi, all the way from Bitung, Indonesia

Pablo: Hi from Venezuela, South America

Judith: 5

David: three

Olivier PERRIER-MAUREL: more than 10

steve: 5

Denny: 5

Raymond Llanes Diaz: Hello from Philippines

Judith: hello from Sunny Sunderland

Ada: good morning here

Jonap: From Kingdom of Bahrain

Suzana: Hi from Macedonia

Ana: Hi from Brazil! First one today!

Parvaneh: Hello. Parvaneh from Denmark

Steve: more than 10

merry chastine: Hello from Indonesia!

Lupita: Hello from France

Derek: 15 plus

maria lynn yee francisco: hi maria lynn yee francisco, philippines

Igor : this is my first webinar

Carlos: Carlos (BA-ARG)-1

loda: Hi everyone!

SILVIA : 1st one from Buenos Aires

Dragana S.: hello from Serbia ;)

Zoltán: the first one, as i am pretty new here :)

Yousef: Hi, from Libya

maria lynn yee francisco: great day everyone

ashlam: Mohammad  Ashlam Nohur

ashlam: HAve  a great day

Parvaneh: 1

Lupita: around 10

David Levy: Shaloim from Israel about 12*

Shirin Hadavandkhani: hope a good day to all from Iran

stephen: Hi Stephen From Afghianistan

ashlam: This is difficult to keep evrery products identity such as dried ,

YOUSSEF: there is no sound

Benjie : Good Eve PT. RDPI Food Safety Team!

SILVIA : Silvia from Buenos Aires

loda: no sound....

elsa: Hi it's Elsa here from Italy

pamela maksoud: pamela from lebanon

stephen: Is this started already there is no sound

maria lynn yee francisco: yes, thank you simon for hosting

Simon Timperley: is anyone getting sound. it is good for me

KRISHNAN: Hi every one. good evening

Marlon: very good audio

stephen: No sound for me

KRISHNAN: audio and slide presentation are good at present

sheetalp: Good sound

Agus: Hi, from Jakarta Indonesia

YOUSSEF: Adjust the focus on the screen please

Dragana S.: sound is good in Serbia :)

Oluyemi Arosoye: Hello

Carlos: focus...blur screen!!!

loda: Sound is okay now. Thanks!

YOUSSEF: Good sound and focus

Shirin Hadavandkhani: wish a good day to all from iran

YOUSSEF: Again Adjust the focus on the screen please

David Levy: For the moment sound is OK. Thanks!

Carlos: still out of focus in youtube...I hpe are not my eyes only :)

KRISHNAN: slides are blurred and not clear

Preeti: Hi from Los Angeles, CA

Suzana: Carlos not your eyes only :) still out of focus

Suzana: I found on youtube

houda: HI FROM MOROCCO

ali murshed: HI from UAE

loda: @carlos: You may want to adjust the quality using the settings icon located in the lower right corner

Helen: Hi from Trinidad

Simon Timperley  (to loda): thank you

loda: Glad I am able to help Simon. Thank you, too, for this webinar!

Simon Timperley  (to loda): :-)

Avi Maltz: Hello from Israel

Miriam: Hello from Spain, and thank you for this information is so interesting!!!!

oluwaseyi: hello from Nigeria

Carlos: Yes for McD's

Adelaide: hello from Ghana

Alexey: McD's is the best)))))

Marlon: Texas Chicken? KFC?

azaam: Yes McD got

Benjie : Yes, KFC and Jolibee Philippines

Zoltán: the presentation has  just stopped ...pls advise me how to continue

Denny: i have been part of their mock recall procedures

Olivier PERRIER-MAUREL: I don't know - There is no evidence to really see that there is a traceability system in place. I would think there is but are employees making sure they are using it

Teddy: Hello from Indonesia

Miriam: Sometimes they have it but don,t use it

Carlos: 99.9% No, impossible to verify but auditing

Cyprain Che: they have HACCP systems in place

Jonap: No, i don't think so

YOUSSEF: Most famous hotel restaurant apply HACCPO  so the have tracipility program

maria lynn yee francisco: no, because some  restaurant do not obviously practice food safety. Because food safety is even hard for them to consistently follow.

KRISHNAN: this is the predicament - in a hotel restaurant, it is next to impossible for consumer to trace back!

Carlos: I don't think consumer cares or know about traceability

Mohamed: No, the main problem is leakage in quality controlling

Farhang: hi

maria lynn yee francisco: Moreso with traceability

Alexey: + to small batches to identify each one

Yemi: can't hear anyting any more

Avi Maltz: Only those with food safety standards

ion] Maxine Campbell: Are we allowed to use the data presented to train others?

r] Simon Timperley: Train as many people as you like as long as you do not sell it. :-)

Mohamed: the main problem is internal tracability

YOUSSEF: Th focus again

maria lynn yee francisco: i personally experienced a lid on my burger from popular chain restaurant. its very obvious that traceability until now is not effectively practice.

YOUSSEF: Thanks Simon for kind words "Train as many people as you like as long as you do not sell it. :-)"

Harvey: The powerpoint presentation was blurry.

Jelena: Where did you learn to pronounce such a profound letter "R"?

ion] KRISHNAN: would you please give the software name used in the demonstration- if it s commercially available

Avi Maltz: How can we receive the power point presentation ?

Jelena: Nom nom...nice tortilla...I am hungry now!!!

maria lynn yee francisco: Thank you for great input.

Harvey:  Selamat malam from RDPI

ion] Lupita: The fast food example looks like a good idea, but is it practical in a real hectic day?

Maulana Marwan: good night from Indonesia

r] Simon Timperley: We send an email with slides and recording in two day's

Marta V: In this particular case (slide 30) don´t you take the batch number of each ingred?

Farhang: Many thanks Simon, i hope to receive your email, soon

Jonap: For fast foods, is it commercially practical to have traceability systems considering the fact that foods are consumed almost immediately after ordering?r

Wendy: Thank you Vladimir!

Zoltán: thank you Vladimir.

Constantine: Thanks Vladimir)

Alexey: MCDN and KFC are factories

David: thanks Vladimir

Avi Maltz: Thank you Vladimir - interesting issue and discussion raised

YOUSSEF: Thanks Vladimir, i want to be in contact with you,

Afsaneh: Thank you

Maulana Marwan: tx for sharing your knowledge

Gaganpreet: tHANKS

Jonap: thank you very much for the answer Mr. Vlademir. I am actually started to make traceability and recall system for our chain of restaurants in the company. Thank you

David Levy: Thanks Vladimir and Simon!

Miriam: Thanks Vladimir!!!! Sometimes is dificult to show how important is the trazability in small restaurants

houda: Thank you Mr Vladimir

Carlos: Realistically speaking for restaurants>>> I believe that the first stage would be to have good supplier traceabiity and second stage production.

ion] Avi Maltz: How can traceability be maintained for vegetable suppliers as no records are in place ?

Mohamed: thank you Simon Timperley for sending slides

Helen: Very informative. I really enjoyed the presentation.

Malconm: Thank you. All the best. Good and useful information..

Jelena: Move boy, moveee :D

ion] Harvey: How shelf life computed for the restaurant?

Miriam: I think it is impossible

Miriam: and when the supplier is a supermarket???

Constantine: It's not impossible. It depends on the situation.

houda: is tracebility concern also machine used in processing???

Raymond Llanes Diaz: Thank you Vladimir and Simon. Until the next webinar :) God bless you and more power!

ALEX WONG HUA CHUNG: How to define freshness for vegetables? for example green vegetables. We define freshness in term of colour?

Jonap: is that mean that forward traceability could not be done in the restaurant, e.g. foods are consumed.

Jelena: YOUR FLIGHT TO HOME STARTS IN 5 MINUTES! :)

Mohamed: i think he mean withdrawal peeeriod

ion] pamela maksoud: hi im a food safety manager in a central kitchen for 7 restaurants. we are inplementinh haccp system. how can i work on traceability if i receive each day a huge quantity of producta. thank you

Helen: Thank you Valdimir. I will look forward to receiving the slides.

Marta V: Do you give them a program to manage lots/batches or should the restaurant buy an external program?

Zoltán: thanx both, looking forward next presentation

maria lynn yee francisco: Thank you vladimir

Carlos: Thanks!!!

houda: Thank u veru much

YOUSSEF: Thank you very much Vladimir and Simon of course

Rupali: thanks

Marlon: bye :-)

KRISHNAN: thank you very much Mr. Vladimir - very useful and compact


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Best Regards,

Simon Timperley
IFSQN Administrator
 
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#2 Avila

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Posted 29 June 2015 - 12:20 PM

Hi all,

The upcoming live webinar topic is interesting since it might be able to answer my curiosity about one famous Asian Culinary.

They are served in one set which consist of some menus. When we come to this restaurant, the waiters will serve some dishes of different menus on the table like chicken/fish/squid curry, hot spices sliced meat, vegetables in coconut milk, etc. We choose what we like and take some or all out from dish and put it on our own plate. After finish, the waiter comes and counts what we ate.

The interesting point is, they will take the rest of meal in the dishes back to the kitchen and put it back to the container which contain the same menu. They will be served for next guests .People know about this and no complaint at all as it's a common thing since long time ago.  :yikes:

The question is how we conduct a traceability in this restaurants. Can they got HACCP Certificates? :uhm:

Rgds,

Avila


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#3 Simon

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Posted 03 July 2015 - 06:23 PM

Hi Avila, I brought up the same point in the webinar, but it was not answered.  

I will ask Vladimir to look in on this topic and maybe he can give some advice.

 

By the way did you attend today?

 

Regards,

Simon


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Best Regards,

Simon Timperley
IFSQN Administrator
 
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Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!


#4 Mena Wagdy

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Posted 22 August 2015 - 10:04 AM

It's An interesting topic as it's the touching the core of my work. 

 

Thanks

 

:spoton:


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#5 dv8dawn

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Posted 22 August 2015 - 11:38 AM

Subject is interesting and challenging indeed. 

 

However, it’s really hard but it’s worth thru; 1) management commitment 2) individual training program 3) employee dedication 4) and with team work whatever you desire we can accomplish.  :rock:


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