CampusDiningTodayFall/Winter2021 - 24

Kitchen System Provides Tools for
Managing Risks Related to Food Safety
Anna Skyttä
Marketing Director
JAMIX Inc.
Food safety is not only about hygiene or ingredients that comply with regulations; it is
also about nutritional quality of food and allergens. From managing menus to inventories,
here are a few examples of how fellow NACUFs institutional members are using a
universal system to cross-tab several data points to best mitigate risk.
OREGON STATE UNIVERSITY: RECIPE MANAGEMENT
" The ease of creating a recipe [within a managed system] is awesome. The linking of
nutrition has been easy and I look forward to getting up and running! " says Kimberly
Copeland, procurement and business systems manager for University Housing and dining
services at Oregon state University. Once recipes are in the system, all information linked
to them will flow through the system.
YALE UNIVERSITY: ALLERGEN
TRACKING + PURCHASING
Yale Hospitality uses menu management technology to
track allergens throughout the various steps of procurement
to production. " Providing our students with access to
filter ingredients and nutritional information is of utmost
importance to our organization, and directly supports [our
students'] health and wellness needs, " says Leah Beck,
menu design, nutrition, and QA manager for Yale Hospitality.
" Our system generates accurate food labeling-highlighting
ingredients, allergens, and nutritional detail-so our Yale
community can dine with confidence, " says James Benson,
director of culinary inspiration for Yale Hospitality.
Yale Hospitality can now generate accurate purchasing and
production plans. " Our interest is in the future development
of predictive analytics and machine learning to utilize the
technology to enhance our 'better for you, better for the
planet' initiatives, and improve our business processes, " says
Rafi Taherian, associate vice president of Yale Hospitality.
WESTERN OREGON UNIVERSITY:
INVENTORY MANAGEMENT
Managing inventory in a system reduces risk for outdated
items, which could become a food safety issue. " This has
allowed us to effectively manage processes, becoming the
essential program for menu management and managing
inventory, " says Jane M. Cameron-Jensen, assistant director
of dining at Western Oregon University Hospitality.
Recipes include all critical information, such
as allergens, in the system.
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CampusDiningTodayFall/Winter2021

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