Traceability of Food in Restaurants and Fast Food
Vladimir Surčinski, Project Manager, Quality Austria Center
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
ZoltÃ¡n: 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
Olivier PERRIER-MAUREL: more than 10
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
ZoltÃ¡n: 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
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
ZoltÃ¡n: 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
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) donÂ´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!
ZoltÃ¡n: 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
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?
ZoltÃ¡n: thanx both, looking forward next presentation
maria lynn yee francisco: Thank you vladimir
houda: Thank u veru much
YOUSSEF: Thank you very much Vladimir and Simon of course
Marlon: bye :-)
KRISHNAN: thank you very much Mr. Vladimir - very useful and compact