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Video analytics for meat processing on the cameras already in your plant
White on white, steam, cold and wet floors. We launched hygiene, crate and headcount monitoring inside a meat processing plant, and we know its conditions from the inside. Every event arrives as a card with a frame, and your HACCP specialist makes the call.
- A hygiene violation log with a frame, camera and time for every entry
- How many minutes the dock doors stood open each shift and how long each truck stayed at the dock
- Headcount in every deboning area every half hour, plus kilograms per person-hour
Where the industry hurts
Problems we have seen at sites in this industry.
White on white
A white hair cap on a white coat under light tiles blurs into one spot. Generic off-the-shelf solutions miss violations here, so we train an AI model for your plant.
Steam, cold and wet floors
Deboning runs at an air temperature of no more than 12 °C, and the wash area adds steam and water on the floor. Cameras fog up near doors, and glare on a wet floor looks like objects. We assess your plant's conditions on site before we promise any result. Order No. 813 of the Ministry of Agrarian Policy and Food, October 20, 2022, section on meat cutting
Audits come unannounced
Under FSSC 22000 Version 6, at least one surveillance audit in every three-year cycle is unannounced. You have to show an ordinary day on the floor, and a paper hygiene log describes that day with signatures only. FSSC 22000 Scheme, Version 6, Part 3, 5.4.1
Dozens of workers, one supervisor
A deboning shift has dozens of workers and one supervisor. The supervisor cannot stand at the hygiene station, the tables and the dock at the same time, so violations get noticed selectively.
Dock doors and the cold chain
Chilled meat must stay at temperature in storage, before transport and on the road. Doors left open after a truck warm up the shipping area, and the log does not show it. Order No. 813 of the Ministry of Agrarian Policy and Food, requirements for meat storage and transport
Timesheets and real presence differ
Anyone can tap a badge at the staff entrance for a coworker, and a break outside the shop lasts as long as it lasts. A timesheet does not show how many people are actually on the deboning floor.
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, two people on one sanitizing | A card with a frame showing the dispenser and the person who passed it | The HACCP specialist confirms, the shift supervisor talks to the worker |
| Incomplete workwear: hair cap, face mask with beard net, gloves | A separate card for each item and the share of people in the area without it | HACCP specialist, area supervisor |
| Leaving the production zone in workwear | A card with a frame of the person in white near the exit | HACCP specialist |
| A crate of product standing directly on the floor | A card with a frame. A crate on a pallet, cart, pallet jack or stand counts as normal, and a hidden support is marked “uncertain” | HACCP specialist, area supervisor |
| Crates piling up at a workstation beyond the allowed number | A card with a frame of the table and the crate count | Area supervisor |
| A knife left on a table with no one at it | A card with a frame of the table, the knife and the time since anyone was nearby | Area supervisor, occupational safety department |
| A phone or food in the production zone, items on top of lockers | A card with a frame and the item marked | HACCP specialist |
| Crate washroom door open longer than the set time | A card with a frame and how long the door was open | HACCP specialist, washroom supervisor |
| Dock doors open longer than the limit, for example five minutes | A card with a frame of the open doors and the duration, plus total minutes per shift | Shipping manager, HACCP specialist |
| A truck arrived, docked and departed | The time of each stage and the truck's dwell time, with a frame for each timestamp | Logistics coordinator, shipping manager |
| A pallet jack with a pallet passing through the doors, reconciled with scans | Every pass with a frame, reconciled with the shipping scans in your accounting system. A mismatch becomes a card | Warehouse, financial control |
| Headcount by work area every half hour, breaks | The number of people in every area with a confirming frame, and minutes of absence | Production manager, HR |
| Workstations occupied or empty, kilograms per person-hour | Occupancy of each station per shift, and real kilograms per person-hour for the area | Production manager, planning |
| Arrivals and departures through the staff entrance | The number of passes per day with frames. We identify people only with written consent | HR |
Camera map
Typical site: meat processing plant with a shipping area. 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 20, 21 and 48A food business operator must apply permanent HACCP-based procedures, keep records and let only trained staff without contraindications work. Video monitoring checks hygiene rules for the whole shift, and the log of confirmed cards becomes a record of nonconformities and corrective actions.
- 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”)The prerequisite program “staff health and hygiene” (cl. 2.10) requires rules of conduct for staff: entering and leaving rooms, personal items, handwashing, workwear. Clause 3.26.5 allows protocols and records in electronic form if they are complete, reliable and available on request.
- Order No. 813 of the Ministry of Agrarian Policy and Food, October 20, 2022, «Про затвердження Гігієнічних вимог до виробництва та обігу харчових продуктів тваринного походження» (“On Approval of Hygiene Requirements for the Production and Circulation of Food of Animal Origin”)During cutting and deboning, meat is kept at no more than 7 °C and offal at no more than 3 °C, with a room temperature of no more than 12 °C. The requirements already apply to exporters and will apply to other operators three years after martial law ends. The dock camera shows how long the shipping area was open to the outside.
- 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 standard combines HACCP principles with the plan-do-check-act cycle. A log of cards with frames provides data for the check stage of prerequisite programs.
- Law of Ukraine No. 2297-VI «Про захист персональних даних» (Law of Ukraine “On Personal Data Protection”), Article 7Biometric data is a special category, and processing it requires unambiguous consent or another basis listed in this article. That is why we count people on the plant floor without identifying them, and face recognition is possible only at the staff entrance and only with written consent.
What we measure
- Rule precisionThe share of cards confirmed as real violations. You see how far you can trust the system on your own site.
- Share of people without protective gearThe share of people in the area working without a hair cap, face mask or gloves.
- Minutes of open dock doorsHow many minutes the doors stood open beyond the limit, for each shift separately.
- Truck dwell timeHow long each truck stayed from docking at the doors to departure, with a frame for each timestamp.
- Kilograms per person-hourHow much product the area delivers per person-hour: real productivity, not timesheet productivity.
FAQ
Can a camera really see a hair cap on a white coat?
Yes. White workwear under light tiles is exactly where we launched workwear monitoring in a meat processing plant. We train an AI model for your plant, and you see every card with its frame and check it yourself.
What does the system do if a crate is on a pallet jack or a pallet?
That is normal, and there is no card. A violation is a crate directly on the floor. If a person or another crate hides the support, the card is marked “uncertain”.
Does the system recognize workers on the plant floor?
No. On the plant floor we count people, and we do not identify anyone. Face recognition is possible only at the staff entrance and only with workers' written consent.
Who decides that it is a violation?
Your HACCP specialist. The system brings a card with a frame, a person clicks “violation” or “not a violation”, and only confirmed events go to the log.
What happens when a camera goes offline or gets moved?
The system notices that the camera stopped sending frames and sends a separate notification. While the camera is down, its rules are not checked, and the report shows that.
Does footage leave the plant?
No. At our plant the system runs inside the facility with no internet connection. You can deploy it on-site, in your own cloud, or in our secure cloud; footage never leaves the boundary you choose.