Temperature is that one measurement that’s dictated by governmental regulations to prove that you have a kill step in your process. Beyond that, there are rules for keeping fresh food under a certain temperature to keep it safe both in transit and storage, and—just as important—maintain its quality so you don’t have to throw it out prematurely.
Consumers expect their food to be safe, and there are methodologies to ensure that it is. Quality is a bit of a different story, but it's just as important when it comes to consumer expectations.
Guarding against food fraud in the supply chain can be a costly, resource-intensive effort—but the potential effects of not catching it can be disastrous.
The FDA and USDA have released recommendations to help address shortages of personal protective equipment, cloth face coverings, disinfectants and sanitation supplies in the food and agriculture industry during the COVID-19 pandemic.
In the engineering world, it has often been said that you can’t inspect quality into a product. Rather, you design and build quality into a product and then inspect to make sure you are delivering what you promise.
Fresh Express expanded its bagged salad recall to include many lettuce mixes and coleslaw with iceberg lettuce, red cabbage or carrot that investigators say are the likely cause of a cyclospora outbreak.
Whether manufacturers make cannabis-infused foods and beverages or non-infused ones, proper sanitation is a must to create safe, high-quality products.
An outbreak of cyclospora in six Midwestern states likely came from store brand bagged salads with iceberg lettuce, red cabbage and carrot sold at several grocery chains, the FDA says.
NOW Health Group Inc. found salmonella in routine finished product sampling of raw macadamia nuts, causing a recall of an earlier lot that had been distributed nationwide and online.