Food safety assurance: combining provenance and the Internet of Things

<strong>Food safety assurance: combining provenance and the Internet of Things</strong>Led by: The <strong>University of Aberdeen</strong>With partners: Rye &amp; Soda Restaurant and Traceall Global Ltd.Project lead: Professor Peter Edwards – [e-mail] of Computing Science at the University of Aberdeen. He has over 25 years experience in intelligent information infrastructures – with a particular emphasis on provenance, trust and information quality.<strong>Overview</strong>This project will explore the potential of lightweight, low-cost sensing in a commercial kitchen as a means to aid understanding of food safety compliance issues. Members of the project team have extensive experience of solutions for sensor data capture, data provenance and workflow representation, and much of the software infrastructure to deliver the proposed project is already in place.As highlighted in the Food Standards Agency strategic plan 2015-2020: “It is the responsibility of people producing and supplying food to ensure it is safe and what it says it is …”. In 2006 Food Standards Scotland introduced the <em>CookSafe</em> manual to assist catering businesses to understand and implement “Hazard Analysis and Critical Control Point” (HACCP) based food safety management procedures.In recent years, sensor devices have become ever cheaper and easier to deploy.Between 2010 and 2015 the PI’s team developed an extensive platform based on semantic web technologies that supports sensor device descriptions, data annotations and provenance capture.We believe that our existing infrastructure could be applied (with appropriate sensors) to deliver much more than a simple IoT monitoring/data acquisition solution – by using devices to create a food ‘history’ that documents events such as temperature change and movement, and then contrasts this with simple plans representing food safety house rules.<em>Project aims</em>To develop an initial ontological model for food safety management based on the HACCP approach, through analysis of the FSS CookSafe manual and sessions with professional catering staff.To develop a simple working prototype able to assemble the history of a food item from Delivery/Collection through to Service – testing this against a restaurant’s food safety <em>house rules </em>to identify discrepancies. This will initially focus on temperature control house rules, but may be expanded to others if time permits.To deploy low-cost sensors into a commercial kitchen to monitor food storage and preparation activities – logging this data into an existing semantic infrastructure.To conduct a small-scale evaluation study with restaurant staff to assess attitudes to the sensor technology deployment and the utility of the provenance traces.The team will adopt a user-centred approach throughout, working with (and listening closely to) professional catering staff to understand the practical challenges of introducing sensors into a working kitchen, and the best way to make use of the new data emerging without causing undue disruption to operations.Traceall Global (http://www.traceallglobal.com) was founded in 2012 with the aim to deliver state of the art web data management solutions for tracking, traceability and monitoring of equipment and assets. The company specialises in delivering real-time, web-based monitoring of customised variables including temperature and humidityThe team believe that even on a small-scale project there is strong potential to achieve long-term impact by highlighting pathways towards a pervasive IoT deployment in the catering and hospitality industry.

<strong>食品安全保障：溯源与物联网融合</strong>
<strong>牵头单位：</strong>阿伯丁大学（University of Aberdeen）
<strong>合作伙伴：</strong>莱伊与索达餐厅（Rye & Soda Restaurant）与特雷斯奥尔全球有限公司（Traceall Global Ltd）
<strong>项目负责人：</strong>彼得·爱德华兹教授——[e-mail]
阿伯丁大学计算机科学教授，拥有超过25年智能信息基础设施研究经验，尤其专注于数据溯源（provenance）、信任与信息质量领域。

<strong>概述</strong>
本项目将探索商用厨房中轻量化、低成本传感技术的应用潜力，以助力解析食品安全合规问题。项目团队成员在传感器数据采集、数据溯源与工作流表示领域拥有丰富经验，支撑本项目所需的多数软件基础设施已初步就绪。

正如苏格兰食品标准局2015-2020年战略计划所指出的：“食品生产与供应方有责任确保食品的安全性及其标注的真实性……”。2006年，苏格兰食品标准局推出<em>《CookSafe》</em>手册，协助餐饮企业理解并实施基于危害分析与关键控制点（Hazard Analysis and Critical Control Point，简称HACCP）的食品安全管理流程。

近年来，传感设备的成本持续降低且部署愈发简便。2010至2015年间，项目负责人团队开发了一套基于语义网技术的成熟平台，可支持传感器设备描述、数据标注与溯源采集。我们认为，现有基础设施搭配适配的传感器，可实现远超简单物联网（Internet of Things）监控与数据采集方案的价值：通过设备记录食品的温度变化、流转等事件，生成食品“履历”，并将其与代表<em>食品安全内部规范</em>的简易准则进行比对。

<strong>项目目标</strong>
1. 通过分析<em>《CookSafe》</em>手册并与餐饮行业专业人员开展研讨，开发基于HACCP框架的食品安全管理初始本体模型。
2. 开发简易可用原型系统，可整合食品从交付/接收至上桌的全流程履历，并对照餐饮门店的<em>食品安全内部规范</em>进行比对，以识别合规偏差。初期将聚焦温度管控类内部规范，若时间允许将拓展至其他场景。
3. 在商用厨房部署低成本传感器，监控食品存储与制备活动，并将数据录入现有语义网基础设施。
4. 与餐厅员工开展小规模评估研究，评估员工对传感器部署的接受度，以及溯源轨迹的实用价值。

整个团队将全程采用以用户为中心的研究方法，与餐饮行业专业人员紧密协作、悉心听取其意见，以理解在运营厨房中引入传感器的实际挑战，并探索在不对日常运营造成过度干扰的前提下，高效利用新型数据的最佳路径。

特雷斯奥尔全球有限公司（Traceall Global Ltd，官网http://www.traceallglobal.com）成立于2012年，旨在提供顶尖的Web数据管理解决方案，用于设备与资产的追踪、溯源与监控。该公司专注于为定制化变量（包括温湿度）提供实时、基于Web的监控服务。

团队认为，即便本项目规模有限，仍可通过探索餐饮与酒店行业的泛在物联网部署路径，实现长期的行业影响。