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Video analytics for food manufacturing that follows your HACCP plan
The cameras already in your plant check hand sanitizing, workwear, containers on the floor and line staffing. We configure the system for your plant and train an AI model for your task. Every event arrives as a card with a frame, and your HACCP specialist makes the call.
- A staff hygiene nonconformity log with a frame for every entry
- How many people are on each line every half hour and when a line was left unstaffed
- Kilograms per person-hour by line and shift, alongside product output from the accounting system
Where the industry hurts
Problems we have seen at sites in this industry.
Every shop has its own obstacle for the camera
A dairy shop has steam and condensation, a confectionery shop has flour dust, and packing has a fast conveyor. We survey your plant on site and configure the system for its conditions.
Unannounced audits
FSSC 22000 Version 6 requires at least one unannounced surveillance audit in every three-year cycle. The auditor sees an ordinary shift, and the question about staff hygiene control comes up right on the floor. FSSC 22000 Scheme, Version 6, Part 3, 5.4.1
Rules of conduct exist on paper
The staff hygiene prerequisite program requires rules for entering and leaving, personal items, handwashing and workwear. Signatures in the training log do not show how people follow them at six in the morning. Order No. 590 of the Ministry of Agrarian Policy and Food, cl. 2.10
Raw and ready-to-eat zones side by side
Cross-contamination starts with a person who walked from the raw zone into the clean zone without changing workwear. A supervisor sees it only when standing at that door.
Line idle time gets noticed after the shift
Product output is known at the end of the shift. The report does not show when the line stood unstaffed or how many people actually worked on it.
What the camera will notice
Every event reaches the person in charge as a card with a frame, and the log keeps the history.
| Event | What you get | Who acts |
|---|---|---|
| Walking past the dispenser without hand sanitizing | A card with a frame of the dispenser and the person | HACCP specialist |
| No hair cap, face mask or beard net, no gloves | A separate card with a frame for each item. Your specific protective gear too: we train an AI model for your task | HACCP specialist, line supervisor |
| Leaving the production zone in workwear | A card with a frame of the person in workwear near the exit | HACCP specialist |
| Containers or product on the floor | A card with a frame. Containers on a pallet or cart count as normal | Area supervisor |
| A phone or food in the production zone | A card with a frame and the item marked | HACCP specialist |
| Items on top of lockers | A card with a frame of the lockers | HACCP specialist, facilities administrator |
| Wash area door or shipping doors open longer than the limit | A card with the open duration and total minutes per shift | Wash area supervisor, shipping manager |
| Moving between the raw and clean zones | A card with a frame when a person goes from the raw zone into the clean zone. Workwear color recognition is configured for your plant | HACCP specialist |
| People on the line every half hour, line unstaffed longer than the limit | How many people are on the line, with a frame as proof, and the intervals when the line stood idle | Production manager |
| Kilograms per person-hour by line and shift | Product output from your accounting system per person-hour, by line and shift | Production manager, planning |
| A truck at the shipping dock: arrival, docking, departure | Stage times and dwell time with a frame for each timestamp | Logistics coordinator |
| Handwashing at the sink, duration | A card with a frame if a person leaves the sink sooner than your norm requires | HACCP specialist |
| Jewelry and watches on hands | A card with a frame if someone enters production wearing jewelry or a watch. We train an AI model for your task | HACCP specialist |
| A foreign object on the conveyor belt | A card with a frame of the belt to the line supervisor. We train an AI model for your product | Line supervisor |
Camera map
Typical site: food plant with a packing line. Select a camera to see what it covers.
Regulations and requirements
What they mean for video monitoring. This is not legal advice.
- Law of Ukraine No. 771/97-VR «Про основні принципи та вимоги до безпечності та якості харчових продуктів» (Law of Ukraine “On Basic Principles and Requirements for Food Safety and Quality”), Articles 21 and 48Article 21 requires permanent HACCP-based procedures and record keeping. Article 48 requires staff to complete hygiene training confirmed by records. Cards with frames show how rules are followed after training.
- Order No. 590 of the Ministry of Agrarian Policy and Food, October 1, 2012, «Про затвердження Вимог щодо розробки, впровадження та застосування постійно діючих процедур, заснованих на принципах Системи управління безпечністю харчових продуктів (НАССР)» (“On Approval of Requirements for the Development, Implementation and Application of Permanent Procedures Based on HACCP Principles”)Clause 2.10 describes the staff health and hygiene prerequisite program, including rules for entering, leaving and moving between rooms. Clause 3.26.5 allows records in electronic form if they are complete, reliable and available on request.
- DSTU ISO 22000:2019 «Системи керування безпечністю харчових продуктів. Вимоги до будь-якої організації в харчовому ланцюзі» (“Food safety management systems. Requirements for any organization in the food chain”, ISO 22000:2018, IDT)The basis of FSSC 22000 certification. The log of confirmed cards provides data for verifying that prerequisite programs work.
- DSTU ISO/TS 22002-1:2019 «Програми-передумови безпечності харчових продуктів. Частина 1. Виробництво харчових продуктів» (“Prerequisite programmes on food safety. Part 1: Food manufacturing”, ISO/TS 22002-1:2009, IDT)Details prerequisite programs for manufacturing, including staff hygiene. We use these requirements to choose which rules the camera checks in each area.
- Law of Ukraine No. 2297-VI «Про захист персональних даних» (Law of Ukraine “On Personal Data Protection”), Article 7Biometric data is a special category. That is why on the plant floor the system counts people and does not identify them.
What we measure
- Rule precision in your plantThe share of cards your HACCP specialist confirmed: you see how accurate each rule is in your own plant.
- Share of people without protective gearHow many people in the area worked without a hair cap, face mask or gloves, as a share of everyone.
- Line idle timeHow many minutes per shift the line had fewer people than your norm.
- Kilograms per person-hourHow much product each person-hour delivers, by line and shift.
- Minutes of open doorsTotal time beyond the limit for the wash area and shipping, for each shift.
FAQ
Do you have experience with dairy or confectionery production specifically?
Yes. Staff hygiene rules are similar across food manufacturing, and your plant runs on the same proven platform: every event arrives as a card with a frame, your HACCP specialist decides in one click, and we train an AI model for your plant's specifics.
Does it work with the cameras already in our plant?
Yes. We work with the cameras you already have and configure the system for your plant's conditions: steam, dust or a fast conveyor. We add new cameras only where they are truly needed.
Will this help prepare for an IFS, BRCGS or FSSC 22000 audit?
A log of confirmed cards with frames shows how you control staff hygiene every day. How to present it in your system documentation is up to your HACCP team.
Can we turn rules on one at a time?
Yes. Each rule is turned on separately, to fit your HACCP plan and your cameras.
What do you need from us to start?
Access to your cameras, a floor plan and the list of rules you want to check. We handle the rest: setup, training an AI model for your task, and launch on-site, in your own cloud, or in our secure cloud.