What Can Food and Beverage Companies do to Maintain Safety?

Bad food is hazardous to the customers and very costly to the operators. This is the main reason why storing foods safely and reliably is essential. But, first, let's check at some technology trends driving the food safety space.

Multi-state, foodborne illnesses continue to affect American consumers, not only from farms to supermarkets.

Downstream foodservice operations such as those found in K-12 cafeterias, hotel restaurants, and sports stadiums are usually the site of consumer food poisoning incidents. In 2020, food safety trends will incorporate improved process monitoring, new labeling guidelines, and supply chain traceability that may support satisfying the demands of an active consumer base.

Various high-profile and large-scale food recalls have influenced headlines. Unfortunately, these very public recalls can ruin the reputation of a business and adversely affect an operation's bottom line, as consumers vote with their wallets. Even though the technology makes food safe and accessible, food regulators quickly respond to consumer demand for higher food standards.

Digital Solutions for a Greater Supply Chain

Numerous digital solutions can improve supply chain traceability. Digital sensors monitor temperatures and humidity, door closure sensors, and different monitoring systems are beginning to see more general use. These sensors can offset instances that are prone to human error. Unfortunately, most food processors and food services still use the traditional office processes of manual tracking, billing, and inventory systems that are not conducive to supporting supply chain traceability.

Enhanced Safety in Restaurants and Home Delivery

Look at recent examples like McDonald's and Chipotle, where many people across the country fell ill. In every case, the wrongdoer seemed to be tainted lettuce in salads or food is left out at unsafe temperatures causing Clostridium perfringens bacteria to form. As dining trends are transforming with the dramatic enhancement of in-home delivery food services, pressure will be raised to apply technology to automate some food handling processes. Still, the prep work is done in the kitchens of big chain restaurants.

Labeling and Product Clarifications

While this concept may not look like a food safety trend, it reacts to widespread consumer complaints about what foods are technically and truly organic, healthy, and natural. Mostly, these food categories do not comprise any hormones, antibiotics, or artificial flavors. Therefore, hotels, restaurants, and K-12 cafeterias marketing healthy menu choices need these product clarifications to satisfy customers.