Food Safety Dashboard Software

Food Safety Analytics

Government health departments handle enormous amounts of data, which is why many health departments need business intelligence solutions to manage and analyze data as efficiently as possible. And StyleBI by InetSoft can help.

The StyleBI solution will enhance public health department's abilities to detect problems, conduct research and assessments, identify trends, and develop evidence-based solutions.

With the powerful analytics functions provided by InetSoft, a health inspection dashboard such as the one above can be generated to help local health departments keep track of food safety issues in different boroughs and different types of establishments. It can also provide local restaurant owners with improvement guideline on common issues, enabling them to prepare for inspection.

This health inspection analytics dashboard will show you how easy it can be to create instant visual representation of restaurant safety.

By applying filtering and sorting functions on this InetSoft food safety analytics dashboard, local health departments and owners of restaurants can easily come up with the top violation cases among local restaurants through the intuitive charts on the dashboard.

Multi-Dimensional Data Analysis

When it comes to multi-dimensional data analysis, InetSoft Style Scope serves as an effective way to visualize different restaurant factors, such as cuisine type, borough, grade and action taken, by easily dragging dimensions into the color coordinate bar or simply adding selection lists. For example, by using the borough and cuisine type filter, Asian restaurants owners at Queens can easily find out the most common violations in this type of cuisine and pay attention in advance.

By clicking on individual bars, users could also quest for more detailed information of restaurants through the flyover table, and health departments could focus on these specific problems when they inspect restaurants in that area.

Through the intuitive charts and filter functions on this InetSoft food safety analytics dashboard, health organizations can be more proactive in understanding the challenges our communities and residents are facing. Using InetSoft StyleBI, resources can be prioritized and directed more efficiently to meet those challenges effectively. InetSoft applications have provided an easy and intuitive way for government health departments to present the results of data. This reliable analysis dashboard would also assist the public in prioritizing their efforts, enabling government and public to work collaboratively, efficiently aligning their resources.

InetSoft's business intelligence solutions provides clients with a user-friendly interface that integrates a library of useful tools when creating, managing or analyzing data sources. The use of the solution would help unlock the full potential of the health departments in local governments, making them quicker and more efficient, recieving actionable insights out of the abundant amounts of data.

What Are the Metrics Tracked on a Food Safety Dashboard?

1) Critical Violation Rate

What it means: The percentage of inspections that include at least one critical violation (e.g., unsafe temperatures, cross-contamination, pest evidence). High rates signal immediate foodborne illness risk.

How to affect it: Standardize pre-shift line checks, enforce HACCP/PRP checklists, and require corrective-action photos. Add brief “hot spot” coaching after each inspection focusing on the two most common failure points.

2) Time to Corrective Action (TTC)

What it means: The average time between identifying a nonconformance and completing the fix. Faster TTC reduces exposure windows.

How to affect it: Route alerts to the right owner, set SLA timers by severity, and make fixes verifiable (photo or temp reading evidence). Escalate overdue tasks to managers automatically.

3) Temperature Compliance Percentage

What it means: The share of required temperature logs (hot hold, cold hold, cook, cool) that meet thresholds. It reflects control of the most fundamental risk factor.

How to affect it: Use calibrated thermometers, automate logging with Bluetooth or IoT probes, and set real-time alerts for excursions. Retrain on proper cooling methods and batch sizes.

4) CCP Excursions per 1,000 Checks

What it means: Frequency of deviations at Critical Control Points in HACCP plans (e.g., undercooked poultry). Trending by line, shift, and product reveals systemic weaknesses.

How to affect it: Tighten SOPs, simplify steps, and add visual cues at stations. Run short capability studies to verify the process can hold spec under peak load.

5) Sanitation Score and ATP/Swab Positivity

What it means: Sanitation audit results plus environmental monitoring positivity rates for indicator organisms. Rising positivity indicates cleaning gaps or harborage.

How to affect it: Re-sequence clean-in-place and clean-out-of-place tasks, rotate chemicals to avoid resistance, and verify with swabs before production. Color-code tools by zone.

6) Allergen Control Incidents

What it means: Count of mislabeling, cross-contact near misses, or holds due to allergen risk. Even one incident is serious.

How to affect it: Hard-separate allergen lines, schedule allergen runs last, standardize label verification with barcode scans, and use distinctive containers and utensils.

7) Supplier Compliance Rate

What it means: Percentage of inbound lots with complete COAs, on-time temp logs, and approved status. Weak suppliers import risk.

How to affect it: Scorecard vendors, enforce dock-to-stock criteria, quarantine noncompliant lots, and reward top performers with preferred volumes.

8) Traceability Completion Time (Mock Recall)

What it means: Time to identify all finished goods and customers affected by a suspect lot. Faster is safer and less costly.

How to affect it: Adopt lot-level scanning at every transformation, unify records in a single system, and run quarterly mock recalls with time-boxed drills.

9) Customer Complaints and Illness Reports per 10,000 Orders

What it means: Downstream signals of hygiene, temperature, and allergen performance. Useful for early detection of patterns.

How to affect it: Triage complaints within 24 hours, tie each case to root-cause analysis, and feed corrective actions back to training and SOP updates.

10) Training Completion and Competency

What it means: Share of staff current on food safety modules and pass rates on practical assessments. Training without competency checks is theater.

How to affect it: Micro-learn during pre-shift huddles, certify “train-the-trainer” leads on each line, and retest after any policy change or incident.

11) Audit Readiness Score

What it means: How complete and current your required documentation is (HACCP plans, corrective actions, calibration logs). It predicts performance in regulatory or third-party audits.

How to affect it: Move to version-controlled digital records, lock templates, and auto-collect signatures and timestamps to eliminate paper gaps.

12) Hold/Discard and Rework Rate

What it means: Percentage of volume placed on quality hold, discarded, or reworked due to safety nonconformities. It’s a cost and a red flag.

How to affect it: Strengthen preventive controls upstream, implement first-article checks each run, and use statistical sampling to catch issues earlier.