Companies and multi-site networks
Industry, logistics, retail, services
View this use casePersonal hygiene
Hand washing every thirty minutes and after each task change, compliant uniform, jewellery removal, head covering.
Foodservice, retail, food manufacturing
VR training for food safety and hygiene
A food safety plan is not decided in a binder. It is decided the moment someone puts a delivery away, switches boards or comes back to their station after a break. Soriston trains your teams inside those exact moments, in 360° video, with the visible consequence of every gesture.
What hygiene audits actually reveal
Non-conformities found during inspections rarely come from missing knowledge. They come from gestures that do not hold over time, under service pressure, in teams that are often young and change frequently.
Daily reality
What happens during service
- Hand washing gets skipped when the queue builds at the counter.
- A board goes from raw to cooked without changing utensils.
- A delivery sits twenty minutes on the dock before being stored.
- The temperature log is signed without being taken.
- An unwell employee comes in without reporting it.
- The new starter learns by watching a colleague, habits included.
After training
What Soriston installs
- The gesture has already been rehearsed in the scene, under the same pressure.
- Cross contamination has been seen, not merely explained.
- Immediate storage is tied to a concrete consequence.
- Temperature control becomes a decision point, not a box to tick.
- Reporting a symptom is part of the scenario, therefore part of the reflex.
- Every new starter gets exactly the same standard, on every site.
Scenarios
Scenarios available off the shelf
Six situations covering the control points most often raised in commercial and contract catering.
Cold chain integrity
Immediate storage of deliveries, checks on refrigerated units, response when a temperature goes out of range.
Cross contamination
Raw and cooked separation, dedicated boards and utensils, preparation order, allergen handling.
Cooking and core temperature
Safe temperatures on sensitive products, probe thermometer checks, decision to serve or discard.
Cleaning and disinfection
Cleaning plan, product dilution, contact time, order of operations, visual verification.
Health alerts and reporting
Recognising symptoms, informing the manager, what to do before returning to the station.
On the ground
How it plays out in a restaurant
Modules were designed to fit the reality of a service, not to take a team off the floor for half a day.
- Eight to fifteen minute sessions, taken before opening or between rushes.
- Used on the employee’s phone, a site tablet or a VR headset depending on the setup.
- Runs offline, which matters in basements, stockrooms and poorly covered areas.
- Subtitles throughout, for noisy kitchens and for teams who do not share a first language.
- Identical rollout across the network, with a single standard.
What you gain
The effects show up in the indicators you already track.
Better prepared audits
You document each person’s actual level on each control point, not just their attendance at a session.
Faster onboarding
A new starter has already been through the critical situations before their first service, which lightens the load on the existing team.
A consistent standard
The same scenario, the same requirement and the same measurement from one site to the next, whoever is managing.
New starters arrive already knowing the cold room and the storage order. We save a full service on onboarding.
Keep reading
FAQ
Questions about 360° hygiene training
No, and that is not its purpose. Statutory food safety training remains required. Soriston works on applying the gestures day to day, between those statutory sessions, where practice actually drifts.
Yes. It is the most common choice among networks, because teams recognise their own equipment and layout instantly. The 360° shoot happens outside service hours, usually half a day per site type.
Modules exist in several languages and subtitles are always present. Visual cues were designed to stay readable even without text, which matters in trades with high linguistic diversity.
With off the shelf modules, expect a few days for a pilot site and two to four weeks for a full network. With custom filming, add the production lead time, usually four to six weeks.
They run the situation again. A mistake carries no operational cost inside the scene, which makes repetition possible. The manager sees the number of attempts and the exact sticking points, which directs support instead of leaving it to intuition.
Shall we look at your control points together?
Send us the two or three non-conformities you see most often. We will show you the matching scenario.
About 20 minutes. No commitment, nothing to install beforehand.