Design a Hygiene Monitoring App
Fine Design LLC
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STORY:
A sign in the Subway restaurant in Rochester, NY, which said, "Employee must wash their hands," brought our attention to hygiene in food and restaurant and how we can improve it.
Research started and we found out that:
Research started, and we found out that:
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Every year,
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More than 48 million people get sick because of food-borne diseases.
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128,000 get hospitalized.
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Almost 3,000 died.
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Norovirus accounts for 21 Million of all outbreaks. 65% of these are due to the handling of food by employees.
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Chipotle crisis:
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46 people who ate at Chipotle identified with E-coly.
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In August 2015, 234 patrons and employees contracted norovirus at a Chipotle in Simi Valley, CA.
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Almost 500 people around the country have become sick from Chipotle food since July 2015.
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Chipotle losses:
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The company closed 43 restaurants in Oregon and Washington.
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Sales in stores sank 14.6 percent in the quarter that ended Dec. 31. Profits plunged 44 percent to $67.9 million, compared with $121.2 million in the same quarter last year.
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Chipotle’s CFO reminded:
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It may take six quarters to regain their footing.
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The cost of new food safety equipment and procedures, hiring auditors, and training reduced profit margins by more than 8 percent in the fourth quarter.
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Our Team.
I founded Fine Design LLC and assembled a team to work on our project. We participated in university competition
Understanding the User:
To better understand user needs, I conducted field research and interviewed restaurant owners, workers, and daycare food distributors at over 20
Research Outcome:
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We address three main concerns regarding food safety:
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The temperature of the appliances and food containers stays at the recommended level.
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The environment's temperature and humidity are not suitable for the growth of bacteria and fungus.
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Staff compliance with hand washing policy.
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Our system use
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RFID technology, temperature, humidity sensors, and a combination of infrared, proximity, and motion sensors.
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To log, report, and provide real-time alerts if:
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The temperature of appliances and facility rooms is in the correct range.
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If the staff wash their hands properly before starting their shift, after leaving the kitchen or going to the bathroom.
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Research Finding
01.
Appliances Temperature Management
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Room Temperature Management
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Log Temperature Over Time
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Staff Management
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Hygiene Setting
Studying the Information Architecture
The research findings require an organized presentation, with a clear hierarchy that is easily accessible.