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Food Safety and Food Delivery Services

Analyzing consumption and media, almost 20 million people in Germany order a meal at a delivery service every month. This market segment is rated as the “100 billion plus market” by McKinsey and covers about 1% of the global food sales – and it is rising.
In a society characterized by the lack of time one one hand and convenience on the other, the “at-home”-business succeeds especially among the young professionals. In addition to the comfort aspect, the increased variety also plays a major role. The bad reputation of “eating on wheels” for bedridden seniors has been overcome. More and more restaurants offer “ad home-menues”, using delivery service providers. Their meals can be ordered via apps and eaten shortly thereafter.
The advantages are obvious, but the disadvantages of this trend should not be overlooked. A central topic is food safety during delivery. This part of the food chain is not yet regulated in most countries. No controls exist. The delivery service companies preserve no information about the running times of the subcontractors who arrange the transport, in most cases they are not informed about delivery temperature maintenance or hygiene of the delivery driver.
In addition to that incalculable risk for the consumer, there is one for the production company that cooked the meal, too. They might loose their reputation in case of important faults in hygienic practices.
A positive example of food safety in this market is Dubai. Caterers and their vehicles must be registered by the authorities, and operators must follow strict guidelines. For example, general-purpose vehicles may not be used for the supply of food. Compliance with safe temperatures is monitored. A logging system allows the tracking of food from the restaurant to the delivery partner and the consumer.
At this point, it makes sense to take matters into your own hands! In addition to a vehicle that is suitable for transporting food and has to be hygienically cleaned, at least thermoboxes are mandatory. The temperature development can be monitored by means of a logger or adhesive thermosealings. Documentation of the transit times, carrying hand disinfectants and clean clothes should be a matter of course.
A simple, secure self-control system and hygienic handling guarantee a good image and protect your customers!

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