Ruokapalveluiden omavalvontajärjestelmä (HACCP)

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The subject matter of the procurement is a self-monitoring system, which is a measurement, data transmission, monitoring and reporting system based on automated data transmission from the professional kitchen and a cloud service, for ensuring the quality of operations. The self-monitoring system is to be procured for a total of 18 kitchens. Of these, nine are production kitchens, eight are service kitchens and one is a bakery. The food services self-monitoring system is an essential tool for food safety, risk management and cleanliness management, supporting statutory self-monitoring, self-monitoring documentation and real-time monitoring. The system enables temperature measurements and surface cleanliness measurements to be carried out in food services, with automatic saving of the results, documentation and reporting. The kitchens for which the system is procured: Production kitchens - South Karelia Central Hospital - Lappee kitchen - Kimpinen kitchen - Lauritsala kitchen - Kesämäki kitchen - Armila Hospital kitchen - Joutsa kitchen - Joutsa School kitchen - Savitaipale central kitchen Bakery - Willipulla Service kitchens - Customer service unit at South Karelia Central…

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