Coleslaw traceability app:

Coleslaw traceability app manages manufacture of coleslaw, traceability, storage & sales of coleslaw. Rapid slaw traceability recalls and audits of slaw traceability.


Coleslaw traceability app:

Coleslaw traceability app manages manufacture of coleslaw, traceability, storage & sales of coleslaw. Rapid slaw traceability recalls and audits of slaw traceability.

Coleslaw Traceability during production & packing
View Traceability App Specifications.

Coleslaw production, packing, sales distribution food service software
Use Farmsoft to manage the entire coleslaw manufacturing and packing operation for any coleslaw products with coleslaw case level & bag traceability. 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. Coleslaw manufacturing & packing app: manages full coleslaw mixing and packing process: program coleslaw recipes, reduce fresh produce waste, and manages production & sales. 100% accurate coleslaw production & order shipping.

Coleslaw traceability app:
The pack to order process for coleslaw packing has never been easier with farmsoft. Mange traceability for coleslaw packing, perform coleslaw 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. Coleslaw quality inspection app for coleslaw manufacturing & food service: Entire business management app for complete quality control and reduced waste.

‍COLESLAW TRACEABILITY APP
Traceability in the Meal Production Chain of Hospitalized Patients: Safety and Hygienic Quality

Objective: The objective of study was to investigate the safety and microbial quality of each stage of the patients' meals production chain to determine the critical control points to reduce, eliminate or prevent the possibility of a food safety hazard in two public hospitals in Mecca. This study also evaluated the Good Manufacturing Practices (GMP) and sanitation procedures in the hospitals. Methodology: A predesigned checklist was used to assess the GMP, sanitation and hygiene practices. Bacteriological examination including estimation of total Aerobic Plate Count (APC), enumeration of mould and yeast count and Staphylococcus aureus (S. aureus), Escherichia coli (E. coli) and Salmonella spp. were done according to the standard methods. Mann-Whitney test for non-parametric data was performed to determine the statistical differences of results between the two hospitals. Results: The GMP and sanitation procedures showed comparable values between both hospitals. No significant differences in the microbiological examinations were observed in the stages of receiving and storage of ingredients, preparation, cooking and collecting foods at the line between the two hospitals. Serving the meals to patients' stage showed significantly (p = 0.036) higher APC value in hospital 1 than hospital 2. Staphylococcus aureus and E. coli bacteria were not detected during the delivery of meals to patients but Salmonella spp. were found at this stage in cold served vegetable salad and coleslaw salad that contained mayonnaise. Conclusion: Hospital food workers should be trained to carefully handle food items that could possibly be contaminated with pathogenic microbes.

Coleslaw packhouse hygiene checklist for food safety

Safety of hospitalized patients’ meals is considered a very important issue because patients are at higher risk of getting infections that may hinder their recovery or cause grievous problems1. Implementing a good food safety program, such as Hazard Analysis and Critical Control Points (HACCP), in food service establishments could decrease the probability of any kind of contamination during processing and preparation of the meals and its delivery2. Unfortunately, many hospitals do not implement food safety measures efficiently in food service area; in a consequence, many outbreaks from contaminated foods have occurred in many countries3-5.

Good Manufacturing Practices (GMP) of food service establishment is designed as a prerequisite program for HACCP and other quality or safety systems to protect foods from contamination and prevent cross-contamination between foods6. Knowledge about food safety and GMP among food workers in hospitals in developing countries is only fair7,8. Microbial contamination may occur at any stage of the production chain; receiving raw materials, cleaning, cooling, freezing, mincing, cutting, cooking, collecting foods at the line and during serving meals to patients9. To determine the possible stage(s) that foods may get contaminated, food safety during all previous stages should be evaluated and monitored. Therefore, the objective of study was designed to determine the microbial quality of each stage of the patients’ meals during the production chain as well as to evaluate the GMP and sanitation procedures in two public hospitals in Mecca, Saudi Arabia.

MATERIALS AND METHODS

Study design and setting: This research was carried out in two general hospitals in Mecca from May, 2014-November, 2014, which contributes in finding and determining the possible stage of production chain that causing microbial contaminations to hospitalized patients’ meal to improve the safety of such meals. The study had the ethical approval from both the Research Ethics Committees in Faculty of Applied Medical Sciences, University of Umm Al Qura and the Research Ethics Committees in Mecca Health Affairs Directorate. Sanitation and hygiene practices as well as microbial examinations of patients’ meals were evaluated along all stages of the production chain including: Receiving and storage ofingredients, preparation, cooking, collecting foods at the line and serving the meal to patients.

Methods: The GMP, sanitation and hygiene practices were assessed using a predesigned checklist included 80 items representing 11 parameters are as follows: Personal hygiene, food preparation, hot holding, cold holding, refrigerator and freezer, food storage, cleaning and sanitizing, utensils and equipment, garbage storage and disposal and pest control. Each item complying with hygienic requirements was given ten points. On the other hand, the microbial examinations were assessed from all production chain stages of patient meal. One hundred and eighty samples of patients’ meals from both hospitals were examined. A sample of about 100 g or 100 mL from each food item was aseptically collected in a sterile plastic container. The samples then were transported as soon as possible to the laboratory using an insulated ice box containing an ice pack. Ten-fold serial dilutions from each sample were prepared and subjected to the bacteriological examination including estimation total Aerobic Plate Count (APC), enumeration of mould and yeast count and detection for absence or presence of S. aureus, E. coli and Salmonella spp. according to the standard methods discussed by George et al.10 and Roberts and Greenwood11.

Coleslaw Traceability management best practices


Table 1 shows the GMP and sanitation procedures’ scores and percentages in the two hospitals. Results of the studied parameters displayed comparable values between both hospitals and no significant differences were observed in the total score between them (77.5 vs. 78.9%).

Table 2 demonstrates the comparison in colony forming unit per gram (CFU g–1) of APC as well as moulds and yeasts counts in the selected foods during all stages of the production chain of patient meal in the two hospitals. No significant differences in the microbiological examinations were observed in the stages of receiving and storage of ingredients, preparation, cooking and collecting foods at the line between the two hospitals. Serving the meals to patients’ stage showed significantly (p = 0.036) higher APC value in hospital 1 than hospital 2. It was observed that APC as well as moulds and yeast counts were higher at the first two stages of the production chain for both hospitals, then decreased at the cooking stage.

Table 1: Evaluation of GMP and sanitation procedures in the two hospitals
Image for - Traceability in the Meal Production Chain of Hospitalized Patients: Safety and Hygienic Quality

Table 2:
Comparison of APC as well as moulds and yeasts counts in foods during the production and serving stages of patient meals in the two hospitals
Image for - Traceability in the Meal Production Chain of Hospitalized Patients: Safety and Hygienic Quality

Table 3:
Detection of some food pathogens during the production and serving stages of patient meals in the two hospitals
Image for - Traceability in the Meal Production Chain of Hospitalized Patients: Safety and Hygienic Quality

Table 4:
Comparison of the APC and Salmonella spp. counts between the two hospitals for hot and cold served foods from the last stage of the production chain
Image for - Traceability in the Meal Production Chain of Hospitalized Patients: Safety and Hygienic Quality
The presence or absence of S. aureus, E. coli and Salmonella spp. bacteria during the production and delivery stages of patient meal in the two hospitals was shown in Table 3. Staphylococcus aureus and E. coli bacteria were detected at the first two stages of the production chain but neither of these bacteria were detected after cooking of foods. On the other hand, Salmonella spp. were detected at all stages of the production stage except the cooking stage.

Coleslaw  Supplier Traceability Management


Table 4 presents a comparison of the APC and Salmonella spp. counts between the two hospitals for hot and cold served foods from the last stage of the production chain. In hospital 1, cold served foods had significantly (p = 0.042) higher APC count than hot served foods and no Salmonella spp. were detected. However, hospital 2 showed higher APC counts for cold served foods than hot served foods but not statistically significant and Salmonella spp. count was significantly (p<0.05) higher in cold served foods than hot served foods. The cold served foods that showed the presence of Salmonella spp. were vegetable salad and coleslaw salad that contained mayonnaise.

DISCUSSION

This study aimed to determine the possible stages of the production chain that caused contamination to the patient meal and act as critical point at which control can be exercised to reduce, eliminate or prevent the possibility of a food safety hazard in two hospitals in Mecca region. The GMP and sanitation procedures between the two hospitals were implemented similarly. During the production chain of patient meal, cooking stage decreased the APC as well as moulds and yeast counts considerably but APC were detected during delivery of the meals to patients in one of the hospitals. At cooking and delivery stages, S. aureus and E. coli bacteria were not detected due to the cooking temperature. Although Salmonella spp. not detected in cooked and hot served foods, cold served foods showed presence of Salmonella spp. in vegetable salad and coleslaw salad that contained mayonnaise.