Food Science

SAFE (Scalable Analytics for food Enhancement)
Hazard Analysis and Critical Control Point (HACCP) is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than as finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs), can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health.




SAFE provides analytics solutions to streamline various HACCP principles such as:

  Identify the potential hazards
     Together with the HACCP team, construct a flow diagram for all product/process
     operations – list all hazards associated with each process step – list measures which
     will eliminate or reduce hazards.

  Determine the critical control points (CCPs) for identified hazards
     Determine the CCP (a step at which control can be applied and is essential to eliminate
     the hazard).

  Establish the target levels/tolerances for controlling the CCPs
     Establish a predetermined value for control which has been shown to eliminate hazards
     at a CCP.

  Establish/implement monitoring systems for controlling CCPs
     Set out a planned sequence of observations or measurements to assess the degree of
     control on identified CCPs.

  Identify corrective actions when a deviation occurs at a CCP
     Identify a predetermined action for when the CCP indicates a loss of control.

  Verify that the HACCP system is working
     Establish and apply methods to ensure that the HACCP system is working, including
     documentary evidence, e.g. auditing, end product testing, process validation.

  Establish a documentation system for procedures and records

Two principles dominate control of quality and safety in frozen foods: TTT (time-temperature tolerance) and PPP (product-process-package)

In cold chain applications, temperature is the most important hurdle. Control of temperature is, therefore, essential. TTT factors maintain quality and safety during storage and offer guidance on how to deliver foods with long quality shelf life. TTT concepts refer to the relationship between storage temperature and storage life. For different foods, different mechanisms govern the rate of quality degradation and the most successful way of determining practical storage life is to subject the food to long term storage at different temperatures. TTT relationships are also able to predict the effects of changing or fluctuating temperatures on quality shelf life. As a guide to food manufacturers, the International Institute of Refrigeration (IIR) has published ‘Recommendations for the processing and handling of frozen foods (1986)’ (commonly known as the ‘Red Book’), which gives indications of recommended storage life for different foods.

Frozen foods are easily temperature-abused, so temperature control and monitoring is an important factor in the control of safety and quality. There is also the need to maintain awareness of the potential growth of microorganisms such as Listeria, Yersenia and Aeromonas at freezing temperatures. In summary, the following factors are important in relation to achieving the necessary temperature control for frozen foods:




with specialized domain and technical expertise offers an end-to-end Cold Chain tracking, monitoring, logistics, order, and CRM system built on Microsoft technologies.

Besides specialized offering Scalable Systems also offers following IT outsourcing solutions and services
SAMURAI - Application modernization and support, Remote infrastructure Management
SPIDER - Remote data base administration, Database development and support
SCRIBE – Business Intelligence and Analytics services