May 2nd 2011 – A major hospital within the NSW Hospital system has today passed its first paper-less food safety audit.

In late 2010 Data Acquisition Networks installed automated monitoring equipment into a major Sydney hospital and during the early part of 2011 has worked with hospital authorities to modify the system and data presentation to achieve a totally paper-less HACCP based food safety system.

The hospital has probes enabled on every cool room and freezer and through use of the DAN system, data is routinely collected and stored. Each day the hospital supervisor is required to logon to view the data. If either the supervisor does not logon or the cold room temperatures go outside preset levels, alarms are generated. In the event of an alarm the hospital is able to free-script corrective action.

Whilst the DAN system collects data 24/7 and makes the half hourly data available over the internet, the data can be presented in summary format and a sample is shown below.

The table shows the average and the maximum and minimum temperature across 3 days, 2 reports for each day. If there is an issue of concern then the auditor and hospital officials can search behind the summary data and look at each half-hour interval.

Achieving a paper-less HACCP system does however require more than just collection of temperatures from probes in coolrooms. Receival temperatures from suppliers need to be monitored as does re-thermalised temperatures and sanitising details. Calibration records also need to be electronically maintained.

The table above shows a typical days input for meals served. Kitchen operators are able to enter data into the system with the minimum of training.

Recent enhancements by data Acquisition Networks allow for large numbers of recipes to be included.

Setting out on a journey to achieve world-class food safety is for some, a daunting thought! Electronically capturing data does not allow for manual modification of results however, when the challenge is accepted and DAN is working with you, the results can be outstanding.

Call Data Acquisition Networks today on 1300 973 180 to find out more about how you can achieve outstanding food safety through the adoption of paper-less HACCP monitoring systems.

Organisations preparing food for public consumption generally concentrate their efforts on perfecting the ‘sensory’ signs of quality. Food that is presented well with aromas that tempt the palate. Food safety is too often the lesser objective and even food that is well-presented and aromatic can contain microbial contamination that causes food-borne illness.

HACCP programs are the means by which food safety is achieved. Identifying hazards and monitoring critical control points is the basis upon which HACCP is built. The problem is the HACCP program and the accumulation of vital records is all too often subservient to the desire of operators to produce food that is appealing to the eye, full of flavour and aromatic. Even good food operators get busy and when they do it is often the keeping of HACCP records that is foregone.

Data Acquisition Networks developed the DE20 HACCP Monitoring Unit to resolve these problems. The DE20 works in the background through the busy times and the out-of-business-hours when monitoring is still required. The DE20 also facilitates manual data entry with an operator screen that easily scrolls down through the menu options. All data is permanently captured.

In addition the DE20 notifies supervisors (even if they are remote from the site or not on shift) that information has not been added in a timely manner. Alarms are sent when CCP’s go outside guidelines.

A food safety incident can irreparably damage a brand, can cost a lot of money and even worse, can cause death or serious illness of an unsuspecting customer. For a very little cost commercial food businesses are now able to be safe in the knowledge a DAN system is working alongside their personnel to deliver safe food outcomes.

Everyone now knows that HACCP stands for Hazard Analysis Critical Control Point and everyone also knows it is the method by which the ‘advanced’ world assures food safety. Prior to HACCP food scientists and other food professionals used to rely solely upon post-testing. That is, take a sample of what you just produced and subject it to microbiological testing to determine if there are harmful bacteria and if so in what density!

 The problem with post-testing is obvious. By the time the food is tested in a laboratory to determine any extent of microbial contamination it has been produced, warehoused and possibly distributed in the case of a manufacturer or in the case of a caterer it’s even worse as it has probably been served and eaten!

HACCP enables food providers to put in place food safety systems that will as best as possible ensure food is safe to eat because the work is done before it is produced and served.

Critical control points once identified need to be monitored and records need to be kept. The records are evidence of a manufacturers due diligence and also serve as a traceable record in the event a problem occurs. If HACCP stands for food safety then DAN (Data Acquisition Networks) stands for AUTOMATED HACCP DATA COLLECTION.

 DAN automated HACCP data collection systems provide a mechanism whereby critical control point data is routinely captured and stored as evidence of due diligence. DAN systems also provide the flexibility for input of manual data and all data is then routinely transferred to a website where it is stored and becomes a permanent HACCP record.

DAN automated HACCP data collection systems send alarms and provide summary reports. The systems provide different levels of data access so the system administrator is in charge of what data is collected and who can have access to view it.

DAN can be contacted on 1300 973 180