Abstract
A prototype decision support IT-tool for the food industry was developed in the STARTEC project. Typical processes and decision steps were mapped using real life production scenarios of participating food companies manufacturing complex ready-to-eat foods. Companies looked for a more integrated approach when making food safety decisions that would align with existing HACCP systems. The tool was designed with shelf life assessments and data on safety, quality, and costs, using a pasta salad meal as a case product. The process flow chart was used as starting point, with simulation options at each process step. Key parameters like pH, water activity, costs of ingredients and salaries, and default models for calculations of Listeria monocytogenes, quality scores, and vitamin C, were placed in an interactive database. Customization of the models and settings was possible on the user-interface. The simulation module outputs were provided as detailed curves or categorized as “good”; “sufficient”; or “corrective action needed” based on threshold limit values set by the user. Possible corrective actions were suggested by the system. The tool was tested and approved by end-users based on selected ready-to-eat food products. Compared to other decision support tools, the STARTEC-tool is product-specific and multidisciplinary and includes interpretation and targeted recommendations for end-users.
Highlights
Convenient foods today include prepared full meals and ready-to-eat products like deli salads, wraps, baguettes, and sushi, all containing several ingredients
The industry partners in the team found the approach useful. They pointed out that the tool needed to focus on real challenges to be useful and, further, that decision support was needed on topics where there was doubt of the categorization
The categories should preferably be possible to adapt to intended consumer groups, including vulnerable consumers and customers demanding a long shelf life and a higher quality or safety standard
Summary
Convenient foods today include prepared full meals and ready-to-eat products like deli salads, wraps, baguettes, and sushi, all containing several ingredients. The consumption of such products has increased [1, 2], and they are expected to be available where people buy other foods; they should preferably have a long shelf life in addition to desired sensory quality, acceptable price, and guaranteed food safety. Decisions are even more challenging in ad hoc situations, for instance, when the preferred suppliers and ingredients are not available, if unintended deviations in process or storage conditions occur, and/or when customers demand a higher safety and quality level than the standard
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