What are some things to consider with culinary innovation?

• The Source: Approved sources are a top foodborne illness risk factor and it’s important to work with reputable and regulated suppliers. It’s also important to take into consideration risk by supplier, not just by product. It is possible to have multiple suppliers producing the same product and have different risks based on location and climate. Oysters and produce are prime examples. Climate change such as droughts, pests, and extreme weather are shifting growing and harvesting patterns and needs to be taken into consideration.
• Allergens: Major allergens must be declared, and the allergens differ by country. It’s important to be aware of the regulations and to communicate allergen information at the location level to consumers. Storage, preparation, and service steps are extremely important to preventing allergen cross contact.  In some cases, allergens can be life threatening. Labeling and clear communication are key.  FARRP has an excellent allergen map as a resource: Food Allergens - International Regulatory Chart
• Specifications: The specification of a food can impact cost, availability, logistics of transportation, storage, preparation, cooking and plate/delivery presentation. It’s important to take all of these into account and balance the specification with brand standards. The quality attributes such as pH and Aw (water activity) can influence if the product is high risk and the storage location and temperature. Thickness can affect how long the food will take to thaw (if frozen) and cook to the proper temperature. If you have introduced automation and have timed equipment, thickness can be of utmost importance to cooking the food to the correct temperature.
• Cleaning: Keep in mind how the product will be prepared. Some proteins are more difficult to clean than others. Cleaning and sanitizing solutions may differ based on the product and how it’s prepared. Ecolab partners on cleaning solutions to meet the needs of a particular food or piece of equipment.

What are some things to consider with automation?

Cooked food vending machines and automated self-service markets are on the rise.  Holding temperatures of high-risk foods, cooking temperatures, days in rotation and cleaning effectiveness and frequencies must all be taken into consideration. Many markets or vending machines have remote monitoring and auto lock downs in the case of critical failure. Examples of critical failures would be temperature control or rotation.

Robotic salad shoots, fryer arms, pizza preparation a food holding lock boxes are also moving into kitchens everywhere. Cleaning frequencies and effectiveness, calibration and product specifications for consistency, are all important to take into consideration. Trouble shooting, preventative maintenance and a backup plan for down equipment is key.

3D Printed equipment or replacement parts are also in the foodservice environment. What should you consider if using 3D printed equipment or parts in foodservice? 

• Food Contact vs. Non-food Contact: There should be a clear identification of whether the 3D printed parts will come in contact with food or not. If they are food contact, they should be made of safe materials that are approved or considered food grade.
• U.S. FDA Reference: Indirect Food Additives: Polymers 
• Food Safe Coatings: Ensure the equipment has a food-safe coating that is properly sealed if it will be used in a foodservice environment. Do your research on what products will be put into the machine and how it will affect the surface. For example, will you be using the equipment for an acid that may affect the seal of the coating, exposing the potentially unsafe surface?
• Cleanability: The surface should be made of materials that can be washed, rinsed, and sanitized. Food contact surfaces should be cleaned at the recommended frequency to prevent pathogen growth and prevent build up.
• Sanitary Design: The equipment surface should be free of cracks and crevices that can harbor bacteria and corners/edges that are difficult to clean. It should be in an area that is accessible to clean.
• Warewash Compatible: If the equipment is going to be run through a warewash machine, ensure the material is made to withstand multiple washes without degrading the surface, making the material brittle, or causing pits that could harbor bacteria.
• Time: Take into consideration the wear and tear and cleanability for the entire duration it will be used. Monitor the equipment on a regular basis. Consider how long this piece of equipment will be used and how much food contact exposure will take place. Establish the duration of use for the equipment, short- or long-term.

Innovation continues to move forward when finding outbreaks as well. Whole genome sequencing (WGS) is a tool used to generate a DNA “fingerprint.” CDC scientists and partners use WGS data to determine if strains of bacteria have similar DNA fingerprints, which could mean they come from the same source; for example, the same food or processing facility. WGS has dramatically improved the ability to link foodborne illnesses and detect outbreaks that previously would have gone undetected.