Tag: HARM

HARM Part 3! Reduced Moisture

Post author By cdavies
Post date November 2, 2020
Categories In Food Safety

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!

Reducing Foodborne Illness: HARM part 2 Acid

Post author By cdavies
Post date March 9, 2020
Categories In Food Safety
2 Comments on Reducing Foodborne Illness: HARM part 2 Acid

Continuing my HARM series on how to reduce foodborne illness when manufacturing food.

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