Small Food Businesses: Trying to Improve Taking Records with a Mobile Device Application

Esteban Pérez, António Raposo, Conrado Carrascosa, Esther Sanjuán, Cristina Mauricio, Rafael Millán

.

DOI: 10.4236/iim.2011.34015                

Abstract

PDA’s (Personal Digital Assistant) and mobile phones have become multitasking devices that provide an enormous potential in various fields, including HACCP. We have designed a record taking software in order to be used in small food catering establishments, like canteens or restaurants. It’s developed for Windows Mobile® for use in mobile devices such as PDA’s and Smartphone’s. It enables the creation of four types of records: -Reception; -Temperature; -Cleaning; -Chlorine level in water. It’s possible to export data to common file formats like .pdf or .word. An Android OS version is currently under development.

Keywords

HACCP, Food Control, Hygiene, New Technologies, Taking Records

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	E. Taylor, “HACCP in Small Companies: Benefit or Burden?”, Food Control, Vol. 12, No. 4, 2001, pp. 217-222. doi:10.1016/S0956-7135(00)00043-8
[2]	“European Council Directive 93/43/EEC, Official,” Journal of the European Communities, No, L 175/2, 19. 7. 93, 1993.
[3]	International Commission on Microbiological Specification for Foods, “Application of the Hazard Analysis Critical Control Point System to Ensure Micro-biological Safety and Quality”, Blackwell Scientific Publications, Oxford, Vol. 4, 1998.
[4]	M. D. Pierson and J. D. A. Corlett, “HACCP: Principles and Applications”, Van Nostrand Reinhold, New York, 1992.
[5]	“Spanish Catering Trade Federation”, Los Sectores de La Hostelería en 2007, Madrid.
[6]	“Hazard Analysis and Critical Control Point System and Guidelines for Its Applications”, Codex Alimentarius Commission, Roma, 1997.
[7]	M. Setiabuhdi, M. Theis and J. Norback “Integrating Hazard Analysis and Critical Control Point (HACCP) and Sanitation for Verifiable Food Safety”, Journal of the American Dietetic Association, Vol. 97, No. 8, 1997, pp. 889-891. doi:10.1016/S0002-8223(97)00217-4
[8]	E. Guzman Torres, A. Rodríguez Matos, M. Otero Fernández, O. Moreno Sanchez, “El Análisis de Peligros y Puntos Críticos de Control Como Instrumento Para la Reducción de los Peligros Biológicos”, Revista Electrónica de Veterinaria, Vol. 6, No. 9, 2005.
[9]	A. Ramírez Vela and J. Martín Fernández, “Barriers for the Developing and Implementation of HACCP Plans: Results from a Spanish Regional Survey”, Food Control, Vol. 14, No. 5, 2003, pp. 333-337. doi:10.1016/S0956-7135(02)00098-1
[10]	Taylor and K. Kane, “Reducing the Burden of HACCP on SMEs”, Food Control, Vol. 16, No. 10, 2005, pp. 833-839. doi:10.1016/j.foodcont.2004.06.025
[11]	R. T. Mitchell, “Why HACCP Fails”, Food Control, Vol. 9, No. 2-3, 1998, pp. 101-103. doi:10.1016/S0956-7135(98)00084-X
[12]	E. Taylor, J. Z. Taylor, “Perceptions of “the Bureaucratic Nightmare of HACCP”, British Food Journal, Vol. 106, No 1, 2004, pp. 65-72. doi:10.1108/00070700410515217
[13]	J. Anton I Riera, J. C. Juárez Giménez, N. Aznar Sorribes, M. Boixadera Vendrell, C. Ibá?ez Collado, J. Monterde-Junyent, “Ordenadores de Bolsillo”, Revista ROL de Enfermería, Vol. 31-1, 2008, pp. 57-65.
[14]	L. C. Larsson, “Improving Your Productivity with a PDA: Some Suggestions”, Library High Technology, Vol. 21, No 4, 2003, pp. 426-439. doi:10.1108/07378830310509736
[15]	P. Tuominen, S. Hielm, K. Aarnisalo, L. Raaska and R. Maijala, “Trapping the Food Safety Performance of a Small or Medium-Sized Food Company Using a Risk-Based Model, The HYGRAM System”, Food Control, Vol. 14, No. 8, 2003, pp. 573-578. doi:10.1016/S0956-7135(02)00147-0
[16]	S. J. C. Van Gerwen, J. C. de Wit and M. H. Notermans, “An Identification Procedure for Foodborne Microbial Hazards”, International Journal of Food Microbiology, Vol. 38, No. 1, 1997, pp. 1-15. doi:10.1016/S0168-1605(97)00077-9
[17]	R. Millán, “Dise?o y Desarrollo de un Sistema Informatizado de Recepción de Alimentos Como Herramienta de Seguridad Alimentaria en el Entorno APPCC”, Seguridad Alimentaria y Sanidad Ambiental, Madrid, 2003.