The one question I am always asking myself when I am writing food safety plans for my clients “What If?”: What if the temperature isn’t exactly at 165 F when cooking chicken? What if the sanitizer concentration is slightly less than the manufacturer recommends? What if the food safety plan is only followed for every […]
Here are my goals for 2021. What are yours? Please share and we can support each other!
Need an idea of what to do with all that chocolate you bought over Christmas? Or perhaps just an excuse to buy more chocolate and enjoy it.
Here is my idea of how to run a chocolate tasting.
A comprehensive allergen program will help prevent your business having to recall your products due to misbranding.
Two recent reports show that our food system needs help. Read more in this blog post.
Eggs are fabulous.
We can use multiple processing techniques to reduce the risk of foodborne illness and extend the shelf life of our food.
Part 3 of my HARM series. Find out how reducing the moisture content makes food safer. This article includes an introduction to the food scientific term of water activity!
Fruit and vegetables have natural bacteria and other microorganisms present on their surfaces. As food processors and manufacturers we need to make sure we limit the spread of pathogenic bacteria, viruses and parasites in the products we make from fresh fruit and vegetables. Read more to find out what you MUST do.
Quality assurance and quality control are essential functions in a food business as they ensure that products that meet company specifications reach the customer. Read my latest blog post that explains what functions of a QA/.QC program and the advantages of having a QA/QC program. Small food businesses still need to carry out these functions and may use consultants to fulfill the role of a QA/QC manager. Enjoy!