The year is 1958. There are no modern dispensing systems yet, and the founding of Limifyze is still more than 60 years in the future.

 

At this time, the space agency NASA is working on space-suitable astronaut food. This leads to the development of guidelines designed to ensure the reliability of all critical mission systems.

 

These guidelines were primarily written for space systems. However, since food was also classified as mission-critical, the same quality standards were applied to the astronauts' nutrition.

 

Three basic principles were developed:

• Conduct a hazard analysis.
• Identify hazards and determine points at which these hazards can be prevented, controlled, or eliminated.
• Monitor these control points through measurements.

 

Decades later, these points are still found in the principles of HACCP and improve food quality worldwide.

 

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The HACCP principles, which are found in every guideline/regulation/recommendation dealing with food safety or hygiene, therefore have their origins in the Apollo program.

 

What does this mean for you?

A dispensing device is also considered a processing device under food law and is therefore fully covered by the HACCP concept. For you as an operator, this means that you must actively control potential sources of danger such as germ formation or biofilm in the pipes. Regular cleaning is mandatory, and you must also document when, how, and by whom the cleaning was carried out.

 

During an inspection, it is not enough to say, “We do this regularly anyway.” Without written proof, the cleaning is considered not to have been carried out, even if your system is well maintained.

 

This is exactly where our digital cleaning log in LimIoT comes in:

Instead of printing out checklists, posting them, and signing them by hand, everything runs automatically with us.

• If cleaning is overdue, you or your team will be notified automatically.
• When cleaning has been carried out, the system recognizes the process and documents it automatically.
• The result: your cleaning records are complete, HACCP-compliant, and accessible at any time – without any additional effort.

 

This allows you to comply with legal documentation requirements, save time, and maintain an overview at all times. And best of all, you can focus on what really matters – satisfied guests and smooth operations.