"Farm-to-Fork" - a smart approach to Food Safety –

▤ Summary

The U.S. Centers for Disease Control and Prevention (CDC) estimates 48 million Americans (or about one in six people) get sick from a foodborne illness each year, of which 128,000 are hospitalized and 3,000 die.1 Obviously, not all of these cases are associated with the restaurant industry, but this statistic highlights the need for improved food safety and for enforcing food-safety guidelines to reduce the number of cases in which people become ill after eating contaminated food. The temperature limits for coolers, freezers, and cooked foods are necessary to prevent the development of bacteria, viruses, and parasites leading to foodborne illnesses. The aspect of human error exists, too, potentially leading to situations in which food temperature is improperly maintained. Implementing an automatic method that uses sensors to electronically measure and record temperatures can substantially improve food safety. The system provides a user-friendly interface to enhance operational efficiencies for managing temperature, energy, drive-thru performance, and quality control 24×7.

▦ Linked Companies

Procuro, Inc.

$1M to $5M