SOPs are the core of your food safety plan for your food manufacturing process. Learn how to create strong SOPs.
Category: Food Safety
A Strong Recall Plan is a Food Business’s Best Friend
Recalls are inevitable, but they don’t have to be a death sentence for your food business. A strong recall plan will mean that you can avoid panic and have a well managed food recall.
Make the Most of Harvest Season with Safe Food Preservation!
Food preservation allows you to make the most of harvest season. Practice proper food safety when canning, drying, and freezing to have safe, local food all year round.
Scaling up your food production? Have you identified your food safety ‘what ifs’?
If food safety is the process of ensuring that our food does not harm us in the short term, then how do we figure out those potential locations of harm? Especially when scaling up, knowing the answers to your ‘what ifs’ is a critical piece of the the food safety puzzle.
HACCP vs Food Safety? Find the right plan for your business
A proper food safety plan is necessary for business growth and success. Determining whether you need HACCP or a Food Safety Plan shouldn’t stop you from taking that next step. Let us show you how to determine what you need.
Lack of Resilience in the Food System
Farmworkers’ rights, CAFOs, and acres of monocropping fresh produce is an indication of how unnaturally we grow mass produce food and causes foodborne illness.
What If
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 […]
Food Allergen Program
A comprehensive allergen program will help prevent your business having to recall your products due to misbranding.
HARM Part 4: Hurdle Technology
We can use multiple processing techniques to reduce the risk of foodborne illness and extend the shelf life of our food.
HARM Part 3! Reduced Moisture
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!