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 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.
The CDC lists 5 top risk factors that indicate food will be unsafe. Read on to see what you are doing to prevent them.
Many of our food ingredients have been indicated in either a recall or in an outbreak. Why is our food trying to kill us?
Noncompliance equals death seems to be turning into my tagline. Am I being over the top? Sadly not. According to the CDC, about 3000 people die from foodborne illness each year.