Real-Time Food Safety: How AI is Transforming Airport Dining Operations

Episode Summary:

Ever grabbed a bite at the airport and wondered how they keep it all fresh and safe? It’s a high-stakes race against the clock, and in the world of airport dining, there’s no room for error. This isn’t just about serving food; it’s about delivering a seamless, safe, and top-notch experience to thousands of travelers in a constantly moving, high-pressure environment.

Read More: The Importance of Stringent Allergen Controls & Information on Air Flights

In this episode of Food Tech Talk: Supply Chain Insights from Farm to Fork, host Lydia Adams is joined by two experts who are masters of this complex dance: Arahmelle Tan, Senior Vice president of Supply Chain and Logistics, and Airomo Russel, Director of Food Safety and Quality Assurance at OTG Management. Together, they pull back the curtain on the intricate world of airport food safety.

Tan and Russel reveal the secret ingredients to their success, which go far beyond the kitchen. They share how a robust food safety culture is meticulously built from the ground up, empowering every team member, from dishwashers to the executive suite, with clear protocols and a shared sense of responsibility. Discover how they leverage digital systems to maintain unwavering compliance across bustling airport terminals and how they forge ironclad partnerships with suppliers to ensure every ingredient meets their exacting standards for quality and safety.

The conversation also delves into the critical balance between speed and safety. How do you stay ahead of potential risks when time is of the essence? Tan and Russel discuss their proactive approach, utilizing operational readiness, predictive analytics, and real-time monitoring to navigate the unique challenges of airport supply chains, where limited space and tight schedules are the norm.

Furthermore, learn how OTG is weaving sustainability into its operations without ever compromising on safety and how cutting-edge tools like AI-powered inventory systems and smart labeling are revolutionizing the industry.

With over two decades of experience in the travel and hospitality sector, Arahmelle Tan is a force in demand forecasting, distribution, and supply chain innovation. Airomo Russel also brings 20 years of invaluable expertise, including a decade with the NYC Department of Health, and is a passionate advocate for safer food systems through education and compelling storytelling.

Join us for a fascinating look inside one of the most demanding sectors of the food industry and learn how these two leaders are setting the standard for safe, efficient, and forward-thinking food service operations.