Farmworkers’ rights, CAFOs, and acres of monocropping fresh produce is an indication of how unnaturally we grow mass produce food and causes foodborne illness.
Category: Food Safety
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 […]
A comprehensive allergen program will help prevent your business having to recall your products due to misbranding.
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!
Food quality is harder to define than food safety as it is product, consumer, manufacturer and regulator specific. This is why product specifications are so important.
What do we mean when we talk about food safety? In this article, I define food safety and discuss what is and is not included.
The fifth CDC risk factor was “food from unsafe sources”. The article discusses approved supplier lists, and ingredient standards.