Digital implementation of the Dussmann HACCP concept

Improvement and innovation

The first step is to digitalize the logistics cycle. From receiving to storage and processing and beyond to consumption, important hygiene data are collected, analyzed, and logged at all points. All critical factors that could affect quality, nutritional value, and taste are monitored digitally. 
QR codes are also posted at critical control points. Temperature and hygiene data are collected by simply scanning the QR codes with a non-personalized, standard commercially available smartphone. In addition, sensors automatically take temperature measurements at defined intervals and transmit this information to the database via Bluetooth. This makes it possible to identify and eliminate irregularities in hot or cold chains right away. 

Benefits for customers

• High hygiene standards; serving and production temperatures always stay within legal limits (with documentation). 
• Customers receive regular hygiene reports that meet Dussmann’s high standards or can even get direct access to the database upon request. 
• Efficient data handling means the catering team has more time to serve customers’ needs and wishes.