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.
Category: Food Safety
Quality Assurance and Quality Control
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!
Definition of Food Quality
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.
Defining Food Safety
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.
Food from Unsafe Sources: CDC Risk Factor #5
The fifth CDC risk factor was “food from unsafe sources”. The article discusses approved supplier lists, and ingredient standards.
Poor Employee Health and Hygiene: CDC Foodborne Illness Risk Factor 4
CDC risk factor 4 for foodborne illness is employee hygiene and health. How can we help employees be the best food workers?
Contaminated Utensils and Equipment
The third CDC risk factor is about avoiding bacterial cross contamination and allergen cross contact. Read more to find out what you need to do.
Food Safety Factor 2: Cooking/Processing at an Improper Temperature
Avoid foodborne illness by avoiding the second CDC risk factor, cooking or processing at an improper temperature.
Have a thermometer handy – you’ll need it after reading this post!
Food Safety Factor 1: Holding at an Improper storage temperature
Discussion of how to prevent foodborne illness by holding food at the proper temperature. The first of five articles on the CDC Foodborne Illness risk factores.
What are five things you can do to produce safe food?
The CDC lists 5 top risk factors that indicate food will be unsafe. Read on to see what you are doing to prevent them.