1. Food Preparation Identifier By Devin L. Hurst

2. INTRODUCTION Food Poisoning Most people have had food poisoning Children Children Pregnant Women Pregnant Women Teenagers Teenagers Elderly Elderly FBDs are suspected of: 76 million illnesses 76 million illnesses 325,000 hospitalizations 325,000 hospitalizations 5,200 deaths each year 5,200 deaths each year Most FBD are never reported

3. Types of food Poisoning 250 different food- borne diseases Staph Staph Campylobacteriosis Campylobacteriosis Shigellosis Shigellosis Viral gastroenteritis Viral gastroenteritis Mycotoxicosis Mycotoxicosis Listeria Monocyotogenes Listeria Monocyotogenes

4. Restaurant Industry It’s on the rise 12 million employees 15% increase in foodservice managers Restaurant Industry’s Share of Food is 53%!!!!

5. We like to eat out Americans eat almost 30% of their meals away from home Eating out is becoming more accepted 440.1 billion dollars for restaurants in 2004 168.6 billion dollars increase from 1994

6. THE PROBLEM Food Production Safety “Inspectors look for evidence of unsanitary conditions, mislabeling of food products, and mishandling of food products that can lead to consumers being exposed to unsafe foods.”

7. Health Inspectors Have the authority to shut a business down Jeff Graves from Norfolk Health Department Restaurants go on what they can remember Owen Devine from Virginia Beach Health Department Great if restaurants could show them facts Finding out the problem for a current item

8. SOLUTION Companies Are Going High-Tech 5th top industry trend in 2004, is greater productivity through technology POS systems (Point-Of-Sell) improving Manage Software

9. The Device Clear Coated Bar Codes A small portable device Scanner is at the top of the device Workers type in: Personal ID Date Made ID for the food item Warning Indicator Telling you when Items are near the end of Shelf Life Link the device to computers

10. Advantages Better Documentation Knowing your food shelf life Eliminating the guess work Showing health inspectors documentation Monitor the Temperature WILL SAVE RESTAURANTS MONEY

11. Forecasting Time to make 12-14 months Easy to learn Would be very affordable $100-$400

12. Disadvantages People Putting in Wrong Data Bar Codes Getting Misplaced Won’t Help the Entire Food Safety Problem

13. Conclusion Will Help the Safety Conditions Gives More Control to Managers and Chefs Helps the Health Inspectors WILL SAVE RESTAURANTS MONEY!!! Both Health Inspectors Agreed Great Idea

14. References Information http://www.niaid.nih.gov/factsheets/foodbornedis.htm http://www.vdacs.virginia.gov/foodsafety/poisoning.html http://www.fightbac.org/doubt.cfm http://vm.cfsan.fda.gov/list.html https://www.daydots.com/xq/asp/strIssue.1/strArticle.lab eling/qx/food_safety_solutions.htm https://www.daydots.com/xq/asp/strIssue.1/strArticle.lab eling/qx/food_safety_solutions.htm http://www.foodreference.com/ http://www.restaurant.org/pdfs/research/2004_forecast_e xecsummary.pdf http://www.restaurant.org/pdfs/research/2004_forecast_e xecsummary.pdf http://www.funpecrp.com.br/gmr/year2003/vol1- 2/sim0009_full_text.htm http://www.funpecrp.com.br/gmr/year2003/vol1- 2/sim0009_full_text.htm

15. References Photos http://www.fotosearch.com/results.asp?start=0&category =3&keyword=money&pub=all&rf=rf&rm=rm http://www.fotosearch.com/results.asp?start=0&category =3&keyword=money&pub=all&rf=rf&rm=rm http://www.accubar.com/ http://www.resttech.com/restaurantmgt/software/rms_ba ckofficeoverview.htm http://www.resttech.com/restaurantmgt/software/rms_ba ckofficeoverview.htm http://www.fernqvist.com/labels/index.html