Coleslaw quality inspection app for coleslaw manufacturing & food service: Entire business management app for complete quality control and reduced waste.  


100% accurate coleslaw production & order shipping.


Coleslaw quality inspection app.

The farmsoft quality control app for fresh produce fruit & vegetable, seeds, meat, seafood, coffee, herbs, chili quality control & quality management.

Inventory quality control

Manage incoming fresh produce  inventory quality,  capture supplier details and photos, traceability and costs, create inventory & pallet labels, record storage location of inventory.  Bar-code inventory.

Stock-take quality control

Perform stock-takes any time by category or storage location.  Know how much  inventory you have in real time, even search by storage location.  Report by product line and storage location, or product category. 

OPTION:
FARM QUALITY APP

Quality control for farm tasks, farm equipment (tractors, spray rig etc), in field fresh produce QC tests. 

Sales, shipping,  orders

Print pick sheet to pick inventory, or scan inventory / pallets onto orders, or auto select inventory,  or rapidly sell without an order.  Track paid, and unpaid invoices. 

Perform optional quality control tests on fresh produce prior to shipping.

Traceability & recalls

Mock recalls up and down supply chain.   Reduces fresh produce food safety compliance costs, makes audits easy. Optional fresh produce blockchain by CHAIN-TRACE.COM

QC tests relate to specific batches, from specific suppliers from specific farming areas.


Invoices, BOL, labels for pallets & inventory

Choose from a gallery of invoices, bill of lading, freight notes, and industry standard fresh produce labels including Walmart, Tesco, Aldi, Coles, Pick 'n Save, Woolworths and more...

Quality Control tests can be recalled back to a specific invoice if a client has an issue with quality and quotes and invoice number which can be used to find the quality test.

Batch packing

Record all batch inputs such as fruit & vegetables, packaging materials, and other raw materials.  Batch costs automatically tracked.  Batch recalls automatically track suppliers & traceability.

Batch level quality control, lookup QC tests using the batch number.

Logistics

View open orders & balances. Assign orders to specific staff for picking, assign to trucks / driver, transport company.  Set loading order for multiple orders on one truck.  See when orders are ready shipped and print bill of lading, export documents, and invoices. 

Send quality information with shipments.

Quality control

Perform QC tests for incoming pepper inventory, packed, pre-shipping. Configure QC tests for ANYTHING you want to test, supplier quality control tracking.  Attach unlimited photos & documents to QC tests from your cell or tablet.  

Supplier quality control

Rapidly perform quality control tests on fresh produce from suppliers.  Compare the quality  performance of multiple suppliers, and compare quality criteria performance.  Provide quality feedback to suppliers.

Dashboards

Profit:  Analyze profit of each product, individual customer, and batch.  Sales:  Monitor sales progress & shipments.  Quality control dashboard: Internal quality monitoring, supplier performance & more...

Quality control labels

Optionally show a QR code on customer or consumer units that will instantly show the quality control results for that batch of fresh produce.

Value adding

For food service and processors:  specify the ingredients for each product you manufacture, farmsoft will calculate required quantities to fill open orders and schedule the batch.  Quality control tests on all finished product packed.

Unlimited sites & warehouses

Create multiple sites, specify which sites each employee can view (this restricts inventory, orders, invoices etc to selected sites).  Great for businesses with multiple locations across the country or planet.

Advanced tailoring

Add new fields to screens, choose from a wide selection of interfaces (touch based, PC based, data entry, tablet), control special business processes, activate defaults, configure automatic alerts and more...

Purchase order quality control

Order raw materials, packaging materials and more from suppliers.  Analyze orders and prices using Purchases dashboard. 

Perform quality control tests on fresh produce Purchase Order deliveries.

Re-order alerts

Receive alerts when inventory needs to be reordered, analyze inventory that will need ordering in the future, and inventory that is approaching expiry...


Finance apps

Integrate with Xero finance, or export invoices (AR) and Purchase Orders (AP) to your chosen finance app like MYOB, Quickbooks, , FreshBooks, Wave, SaasAnt, SAGE and others...

Unlimited Coleslaw quality control tests

Configure unlimited quality control tests for any fresh produce, meat, seafood, seeds, coffee, chilis, hops...

Rapid Coleslaw quality control

Perform rapid quality control (QC) tests on any fresh produce directly from  your cell or tablet app.

Better Coleslaw packing quality now

Quality control and food safety has never been easier with industry standard quality tests, food safety checklists; or configure your own tests. 

Improve Coleslaw  food safety

Farmsoft manages your business wide food safety, as an integral part of the farmsoft fresh produce business management app.

Easy Coleslaw quality traceability

Perform instant mock recalls and audits at any time, from anywhere. No need to compile reports or search for documents. International food safety standards maintained.

Increase Coleslaw inventory quality

Improve management of the quality of incoming fresh produce from the moment it arrives at your pack house.

Improved customer satisfaction from consistent quality Coleslaw 

Customer appreciate consistent fresh produce quality control.

Coleslaw quality control on the production line

In line and end of line fresh produce quality control ensures maximum quality without quality surprises. 

COLESLAW MANUFACTURING QUALITY
Coleslaw production, packing, sales distribution food service software

Use farmsoft to manage the entire coleslaw manufacturing and packing operation for any coleslaw products. Configure the ingredients for each coleslaw recipe, project the required materials, produce orders based on requirements (or schedule new harvests or new plantings) to ensure coleslaw manufacturing and packing is accurate and easy to manage.

The pack to order process for coleslaw packing has never been easier with farmsoft. Mange traceability for coleslaw packing, perform quality tests on incoming cabbage, onion, parsley and other raw materials, and track quality back to the supplier from customer complaints/feedback.  Customers can use the portal to enter their coleslaw orders online; give your customers a superior coleslaw ordering experience. You can even collect customer feedback for coleslaw products received by the customer in the mixed salad loose leaf lettuce portal.   Software solution to manage coleslaw > Reduce loose coleslaw, improve coleslaw traceability, ensure accurate & timely coleslaw orders.

Quality effects of packaging film and storage temperature on the quality of a dry coleslaw mix packaged in a modified atmosphere
Summary The effects of six packaging treatments on the quality of dry coleslaw packaged in modified atmospheres and stored at 4 and 8 °C for 9 days were determined. The coleslaw was packaged within either oriented polypropylene (OPP) or one of four microperforated OPP films, PA-120, PA-160, PA-190, and PA-210. It was also stored within punctured OPP (i.e. in air). Packaging within OPP resulted in an atmosphere with very low O2 (<1%) and extremely high CO2 (25–35%) levels. These storage conditions had detrimental effects on the quality of coleslaw: loss of firmness, falling pH, high cell permeability and exudate, high surface moisture and poor acceptability of aroma. By contrast, the microperforated films generated less atmosphere modification; in some cases this was insufficiently modified to be technically useful. The relatively high O2 levels in these microperforated packs resulted in lower appearance and colour scores, increased surface dryness and higher firmness values. Increasing storage temperature from 4 to 8 °C resulted in a reduction in shelf-life for all film types. While still not optimal, packaging within microperforated films allowed better preservation of quality and reduced cell membrane damage.


Coleslaw Quality Testing
To avoid watery slaw, salt and drain the cabbage before mixing.
The challenge: Despite its simplicity, two things have always bothered us about coleslaw: the pool of watery dressing at the bottom of the bowl after a few hours, and the salad's sharpness, regardless of the kind or quality of vinegar used. It always seems to taste better when tried again the next day, but by then the dressing is the consistency of milk. We wanted to find a method that would keep the cabbage from watering down the dressing and also a way to make the salad piquant without tasting too sharp.
The solution: Some recipes call for soaking cabbage in ice water to make it crisp and plump. We found, however, that the cabbage quickly loses its acquired water leaving an even larger puddle of water to dilute the dressing. Quite unlike the ice-water cabbage, salted cabbage shreds lost most of its liquid while sitting in the salt, leaving the cabbage pickle-crisp. In addition to having less water in it, the cabbage took on more of the dressing's flavors, and unlike stiff, icy shreds, this limp cabbage was also easier to eat. The salting process does leave the cabbage a bit too salty, but a quick rinse washes away the excess salt. After rinsing, just pat it dry with paper towels and refrigerate it until ready to dress. Having figured out how to keep the cabbage from watering down the dressing, we were ready to tackle the dressing's acidity problem. After a number of failed experiments, we decided to give low-acidity rice wine vinegar a try. We drizzled a bit of rice vinegar over the mayonnaise-tossed cabbage and found its mild acidity perfect for coleslaw.

For good measure: If the cole slaw is to be eaten immediately, rinse it quickly in ice water rather than tap water, then pat it dry. Coleslaw, at least the creamy style, should be served cold.


Quality Challenges for Coleslaw Studies to Determine the Ability of Foods to Support the Growth of Listeria monocytogenes
Listeria monocytogenes is a foodborne pathogen that causes listeriosis, a relatively rare, but potentially fatal, disease, with a mortality rate of 20–30%. In general, European Regulations require the absence of L. monocytogenes in five samples of 25 g before the food has left the producer, but if the food has been demonstrated not to support the growth of L. monocytogenes, up to 100 cfu g−1 are allowed in the food (except for foods for infants or medical purposes) during its shelf-life under reasonably foreseeable storage conditions. It is important for food producers to determine if their food supports the growth of L. monocytogenes. The European Union Reference Laboratory for L. monocytogenes published a Technical Guidance document for conducting shelf-life studies on L. monocytogenes in ready-to-eat foods in June 2014. Primarily based on the EURL guidance document for conducting challenge studies, the ability of cheese (feta and soft goat’s milk cheese), cold-smoked salmon, coleslaw, and pork pate to support the growth of L. monocytogenes was determined using a starting inoculum of approximately 100 cfu g−1. The cheese and pork pate were incubated at 8 °C for 14 days; the smoked salmon was incubated at 6 °C for 5 days and 8 °C for 9 days; and the coleslaw was incubated at 8 °C for 7 days and 12 °C for 14 days. The results showed that the smoked salmon and pork pate supported growth, while coleslaw and cheese did not. From this study, it is evident that there are factors in food other than pH, water activity, and total bacterial count (TBC) that can inhibit the ability of L. monocytogenes to grow in food.

Keywords: Listeria monocytogenes, growth, challenge study, food
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1. Introduction
Listeria monocytogenes is widely distributed in the environment, being found in soil, water, and plant material, among other things [1]. It can, therefore, contaminate the food processing environment unless stringent efforts are in place to prevent such contamination. L. monocytogenes can survive for long periods of time in a seemingly hostile environment, such as a food processing facility. This is partially due to its ability to survive various stresses, such as sanitisers, pH, and temperature [2,3], and its ability to form a biofilm [4,5], leading to persistence [6]. Thus, it is a concern for the food industry. If present in the food processing environment, cross-contamination is a possible route of food contamination [7], where it can be an issue, particularly for ready-to-eat (RTE) foods.

With the absence of cooking, or a similar bacterial inactivation step, in the production of RTE foods, L. monocytogenes can persist, and if conditions become favourable, it may grow to numbers high enough to cause infection. According to the European food law (Regulation 2073/2005), in the case of foodstuffs that can support the growth of L. monocytogenes, food business operators (FBOs) must demonstrate its absence in five samples of 25 g, or, in foods for special dietary purposes, its absence in 10 samples of 25 g. In contrast, in those foodstuffs that do not support the growth of L. monocytogenes, a maximum level of 2 Log cfu/g is allowed during the shelf-life of the food. Consequently, food processors must demonstrate if their products support the growth of L. monocytogenes. If the inability of L. monocytogenes to grow in the food has not been demonstrated in a food challenge study, then growth is presumed. Therefore, it is important for RTE food producers to determine the ability of each specific food to support the growth of L. monocytogenes.

To predict the growth of L. monocytogenes in foods, the use of predictive microbiology software, such as Combase [8,9] or Pathogen Modelling Programme [10], among others, have been described. These software programmes consider several factors, such as pH, temperature, and water activity (aw), to predict the growth of L. monocytogenes. However, not all factors can be considered and so predictions may be inaccurate, as shown by Schvartzman et al. [11].

To support food producers in doing challenge studies, the European Union Reference Laboratory (EURL) for L. monocytogenes published a Technical Guidance document for conducting shelf-life studies on L. monocytogenes in ready-to-eat foods in 2008. This guidance was revised and the revision published in 2014 [12]. Factors, such as temperature, inoculum level, preparation, competing microflora, and water activity, are considered in making recommendations for undertaking challenge studies. The document emphasises the fact that a challenge study needs to be undertaken for each specific food as the results from one food cannot be extrapolated to other foods.

There are several recent studies on challenge studies to determine the ability of foods to support the growth of L. monocytogenes [13,14,15]. While some of these studies have broadly followed the EURL guidelines [13], others have not [14,15]. The comparison of the results from one study to the next is not possible unless the same methods are used for the challenge study. Other studies have attempted to model the growth of L. monocytogenes in food [16,17]. Such modelling studies require single strains, a constant storage temperature, and more data points (among other things). Therefore, the EURL guidelines used in the current experiments for challenge studies are not appropriate for modelling.

The objective of this study was to assess the growth potential (δ) of L. monocytogenes on cold-smoked salmon, cheese, pork pate, and coleslaw, using the guidelines published by the EURL.



Deli salad & coleslaw plant benefits from speed and efficiency of Certa pumps
Eight Certa pumps are boosting operational efficiency at Flensted Food Group, one of the largest deli salad manufacturers worldwide, with production plants in 7 countries and 4000 employees
Eight MasoSine Certa pumps boost efficiency at Flensted
Quick to clean, even after pumping high viscosity mayonnaise
Certa pumps have become the standard for handling the delicate ingredients used in these increasingly popular deli salad products, due to their gentle pumping action and cleanability.

“To help pump ingredients such as coleslaw, chicken, chickpeas, diced vegetables, fruit and nuts, as well as bases such as mayonnaise and salad dressing, without degradation, we rely on eight Certa pumps, which are located on small trolleys so they can be easily moved around the large production floor, and into different manufacturing halls,” explains maintenance manager Martin Kristensen.

First choice pump
There are many reasons why Flensted opted for MasoSine Certa pumps, not least because they can cope with varying viscosities up to 8 million centipoise. Also, the single rotor design of MasoSine pumps maintains constant volumetric displacement throughout the pumping cycle, providing a smooth and consistent flow without the pulsation spikes associated with rotary pumps.

Deli salad pump


Sine™ pumps also offer advantages over many other types of positive displacement pumps, such as piston pumps, which are prone to damaging solids, while AODD (air-operated double diaphragm) pumps have a pumping action that frequently ‘splits’ bases such as mayonnaise. Ultimately, a trouble-free manufacturing process is a must at deli salad plants as downtime can have costly implications for both the end product and production.

Further benefits of Certa pumps include up to 50% less energy consumption for the same flow in comparison with other pump types, and superior suction so that cavitation is almost eliminated.

Ease of cleaning
Offering EHEDG Type EL Class I as well as EHEDG Type EL Aseptic Class I and 3A certification, the Certa pumps provide full CIP (clean-in-place) capability. As well as minimising downtime, this quick cleaning procedure also ensures that chemical and water use is reduced, which in turn means that less wastewater requires disposal and the production is increased.

“The ease of pump cleaning is outstanding,” concludes Mr Kristensen. “We have semi-CIP cleaning procedures in place, and the Certa pumps are always cleaned quickly, even after pumping very viscous mayonnaise at 20,000 cP.”



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The app also manages fresh cut flower, food service, coleslaw & slaw packing, banana, orange, lemon, lime, grape, seed, stone-fruit, cauliflower, strawberry, fresh produce ERP, flower packing
Fresh produce quality control is made easy with Farmsoft:  Farm management appMeat packing app for beef poultry seafood.

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Fresh produce traceability app by Farmsoft provides potato traceability, onion traceability, tomato, fresh produce blockchain traceability, pepper & capsicum traceability, carrot, salad, leafy green, citrus, cucumber, asparagus traceability, seafood traceability app, fresh cut traceability, food service traceability app, coleslaw traceability, strawberry, banana, grape, seed, flower, loose leaf, QC, fresh produce barcode.  
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Farmsoft QC Quality Inspection app makes fresh produce quality control rapid and accurate for all fresh produce packers:  cherry, berry, onion, pepper & capsicum, avocado, potato quality, broccoli, salad quality inspection, spinach, lettuce, cucumber, tomato quality, citrus, asparagus, garlic quality inspection app, carrot quality, bean, mango, leafy greens, fresh cut quality inspection, food service quality app, coleslaw quality, strawberry quality inspection app, grape quality, meat quality control app, flower quality.