Addressing HACCP of Frictionless Devices in the Food Service Industry

Food, Food Service, Food Safety & Regulation,
  • Wednesday, February 15, 2017

The intersection of regulatory compliance and guest experience has never been more critical in the food service industry than in recent months. Lower customer satisfaction scores correlate directly with the recent decline in casual dining traffic.

Increased costs due to healthcare and wage increases have resulted in food service staff constraints and retraining challenges. These factors have resulted in a proliferation of electronic devices across retail operations as supplemental or replacement of human staff. This development, referred to within the industry as “Frictionless Service,” has generated mixed results in terms of revenue and consumer reviews.

A broad review of both consumer and staff complaints as well as scientifically-validated, quantitative ATP testing data has confirmed that frictionless service, improperly addressed, poses a health risk to food service operators which, if ignored, could negatively impact guest perception and reputation.

This webinar will review the results of a food safety study undertaken to assess pathogen-harboring potential of these electronic devices. In excess of 300 RLU readings using the standard Hygiena ATP device revealed an alarming level of potential pathogen on guest-facing electronic devices.

Supplemental interviews with operations staff across a broad range of retailers further validated that there is no consistency or general understanding of how to properly address this issue. Furthermore, the introduction of a simple mitigation – a single, pre-moistened cleaning wipe – dramatically and favorably impacted the RLU readings.

Classification of “frictionless devices” as an emerging HACCP, complete with standard protocols for maintenance are called for to insure quality compliance, mitigation of foodborne illness risk and an acceptable guest experience.



Matt Schiering, Vice President, General Manager, Sani Professional

Matt Schiering leads the food safety division of PDI, Inc., one of the leading infection prevention companies in the world. He has held this position for seven years, during which he has dramatically grown the size and scope of the enterprise. A few of the world-class customers with whom he has built strong relationships include Starbucks®, Chick-fil-A®, Shake Shack® & Whataburger®.

Mr. Schiering holds a B.S. from the prestigious Cornell University School of Hotel Administration and an M.B.A. from University of Texas (El Paso). His experience leading sales, marketing and product development teams spans more than 20 years at consumer and professional products companies including Johnson & Johnson, SCA Hygiene & Irving Personal Care. His track record of growing brands through strategic alliances, innovative positioning and new product development is well documented and he has been published several times in Brandweek® Magazine. Schiering holds a patent in support of a food safety invention which is currently in use at over 10,000 foodservice operations. He recently served as an on-air judge for Lifetime Network’s cooking competition, All Mixed Up®. He is also a decorated veteran of the United States Army, having served 1990 – 1994. He volunteers regularly for Meals on Wheels® of Rockland County, NY, where he resides with his family.

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Who Should Attend?

  • Food Safety Directors/Managers
  • Operations or Finance Directors/Managers
  • Procurement Directors/Managers
  • QA Directors/Managers
  • Training Managers

Xtalks Partner

Sani Professional

Sani Professional®, a division of PDI®, is a purpose driven company deeply rooted in the prevention of Community Associated Infection (CAI). The Company’s line of disposable pre-measured, pre-moistened state-of-the-art wipe products and solutions are ideal for hand sanitizing, hard surface cleaning, sanitizing and advanced disinfecting. These products are EPA and NSF-registered and, as appropriate, FDA food code compliant; meeting the highest food industry safety standards. Visit

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