A good food safety program allows you to scale up your food business without sacrificing the quality or consistency of your product. With a larger reach, you can get your product into more kitchens, solve more consumer problems, and make more of a profit to keep growing. Most conversations about scaling up focus on capital, […]
Tag: food processing
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.
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.
Safety of Fresh Fruit and Vegetables
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.
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!
Wasting food is costing us lives!
When we throw food away we are also throwing away the labor of the people who grew and processed that food for us.
Reducing Foodborne Illness: HARM part 2 Acid
Continuing my HARM series on how to reduce foodborne illness when manufacturing food.
Heat, Acid, Reduced Moisture (HARM): How Food is Processed to Increase Safety. Part 1: Heat
In this post, I discuss the first of three main ways to reduce foodborne illness and increase food safety.
Why is Food Processed?
There are four main reasons why food is processed. Learn more about why food is processed in the article.