Beginning January 1, 2018, all Vaccines for Children (VFC) providers will be mandated to meet new storage and handling requirements. Are you prepared?
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If you work in foodservice or food retail and have only a vague sense of the difference between HACCP and HARPC, you’re not alone. At first glance, HARPC requirements may look quite similar to HACCP, since they’re both food safety standards based on...
In an article in the New York Times, journalist Walecia Konrad reported a personal story concerning her 10-year-old son’s medication. While vacationing in New Hampshire during a heat wave, the boy’s allergies kicked up. As usual, she gave him a dose...
For many consumers, the holiday season means celebratory meals centered around meat, poultry, and seafood: Think Thanksgiving turkey, Christmas roast beef, Hanukkah brisket, and New Year’s Eve shrimp cocktail. To meet increasing demand, grocery...
If your store or restaurant is still using paper logs to monitor temperature, you may not know how your refrigeration equipment affects your produce. With traditional twice-daily temperature logging, there’s no way to know what’s happening inside of
Refrigeration, one of the distinguishing and valuable features of micromarkets, raises safety issue for perishable foods. We’ve examined the growth potential of this innovative vending concept, as well as its benefits for both consumers and...