CoInspect Collaborative Excellence Blog

Why America's Food Safety Culture is Broken

Posted by Manik Suri on Sep 20, 2018 8:52:45 PM




Over the past year, I have met more than 100 highly dedicated, thoughtful food safety leaders—and they are an anxious lot. You see, they know better than every executive, investor, regulator, and customer how broken the American food safety system is. But they can’t fix it.

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Topics: food safety technology, Food Safety

360 Degrees of Food Safety

Posted by Aaron Cohen on Sep 17, 2018 5:31:57 PM


Today's consumers demand fresh, locally sourced food and that means ingredients are now more susceptible to food safety issues than at any point in recent history. Here are some recent lowlights:

  • Recent (massive) romaine lettuce E. coli outbreak - and subsequent product recall
  • Tainted produce in McDonald's salads which recently sickened hundreds of consumers
  • Bacteria in pre-cut fruit - the list goes on and on. 
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Topics: Food Safety

Romaine, Blockchain, and the Future of Food Safety

Posted by Aaron Cohen on Sep 11, 2018 4:29:49 PM





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Topics: Food Safety, blockchain

Will You Make the Grade?

Posted by Aaron Cohen on Dec 14, 2017 9:27:26 AM



Consider two restaurants. Both serve the same kind of food, both have friendly staff and are in an excellent location. But one is full of customers and the other nearly always empty. Why? The answer to this riddle is their letter grade: one has an A, and the other a B.  

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Topics: restaurant grading, restaurant letter grades, Restaurants, Brand Standards, foodborne illness, Operations, restaurant inspection, Compliance, Food Safety

The Next Restaurant Tech Wave: IoT

Posted by Aaron Cohen on Sep 28, 2017 7:07:25 AM

For the past 3 years, American restaurant chains have invested in a series of technologies designed to boost revenues and improve customer loyalty.  Atop every front counter is a loyalty program tablet-based payment system. Signage encourages you to download the company’s new delivery app and every other television ad drives you to engage with the company’s digital presence.  The most recent technology cycle has focused on revenue growth through digital innovation. As that cycle matures, operators need new sources of economic opportunity and the next wave -- the Internet of Things -- is surging towards the kitchen.   

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Topics: food safety technology, iot in restaurants, Restaurants, Tech, featured, iot, Operations, restaurant chains, restaurant tech, Food Safety, internet of things, Quality Management

4 Reasons American Food Companies Use Pen and Paper as Their Core Safety Technology

Posted by Aaron Cohen on Aug 29, 2017 9:41:58 AM

The 5 trillion dollar food industry takes safety exceptionally seriously.  Customer health and safety depend on rigorous, continuous protocols. Mistakes have devastating financial and cultural consequences for these companies.

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Topics: Operations, Quality Assurance, restaurant chains, Technology, Compliance, Food Safety, pen and paper, safety and quality inspections

How Mobile Checklists can Help Manage FSMA Compliance on Prevention Controls

Posted by Manik Suri on Nov 8, 2016 7:38:02 AM

The final rules on prevention controls in human and animal food were announced on August 31, 2016. While the dialog about the Food Safety and Modernization Act (FSMA) has been primarily focused on “What is going to be required by a company?”, it is quickly shifting to “How am I going to make sure we are compliant?” If you look at what being FSMA compliant means, it really comes down to defining gaps in your current food safety systems, updating your programs to fill those gaps, and implementing an ongoing program backed up by comprehensive program documentation and record keeping. This is where mobile checklists can help your organization tackle these compliance challenges effectively and efficiently.

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Topics: Brand Standards, featured, Operations, Quality Assurance, Food Safety

How Digital Audit Logs Reduce Food Safety Litigation Costs and Risks

Posted by Manik Suri on Oct 17, 2016 8:05:01 AM


Guest Post by: Rosalinda Cerna, MPH, CP-FS, EHS

Environmental Health and Safety Manager, Sacramento Food Bank & Family Services

It is estimated each year that one in six Americans (about 48 million people) gets sick of foodborne illnesses. Each year, 128,000 people end up hospitalized and the annual cost of foodborne illness is around $152 million. With recent events at Chipotle, Blue Bell, and Dole Foods amongst others, food safety has become a very high profile issue. The growing cost and risks around foodborne illness-related incidents has led the food industry to seek out more effective ways of approaching food safety.

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Topics: Legal, Quality Assurance, Compliance, Food Safety

Food with Integrity: The Top 5 Trends for Food Retailers

Posted by Manik Suri on Sep 20, 2016 7:21:47 AM

Guest Post by: Rosalinda Cerna, MPH, CP-FS, EHSFormer Environmental Health and Safety Manager, Whole Foods Market

In this era of “Farm to Table” retailers are asking themselves an important question: is it possible to efficiently scale a brand built around fresh, locally sourced food? Chipotle--a retailer that has been widely credited as one of the most influential trailblazers of the fast casual dining segment--has been struggling with this question in the midst of numerous foodborne illness outbreaks linked to their restaurants. Its “Food With Integrity” slogan has been under public scrutiny over the past year. This has placed a huge spotlight on all food retailers and their ability to meet consumer demand for fresh and local product with the safest possible product.

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Topics: Brand Standards, Operations, Quality Assurance, Food Safety

Why CoInspect? How Digital Checklists Improve Food Safety

Posted by Manik Suri on Jul 11, 2016 7:09:20 AM

Guest Post by: Rosalinda Cerna, MPH, CP-FS, EHS

Former Environmental Health and Safety Manager, Whole Foods Market

In my twenty years as a food safety professional, one of the constant challenges I have come across is maintaining accurate monitoring logs. If there’s one excuse I always hear, it’s “I just did not have enough time to fill out the log.” Traditional paper-based logbooks don’t provide enough transparency or accountability to ensure this critical step in the prevention of foodborne illness is followed through in the most accurate and efficient manner.  

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Topics: featured, Operations, Quality Assurance, Compliance, Food Safety