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    Author: SmartSense

    Recent Posts

    Building Out Your HACCP Plan with the 7 Principles

    Hazard Analysis and Critical Control Points (HACCP) is a system designed to identify and prevent safety hazards during food production and distribution. It includes steps to avoid problems before they occur and correct deviations as soon as they are detected.

    Written by SmartSense | April 4, 2017 | Food Safety, HACCP

    Your HACCP Plan: Taking the First Steps

    YOUR HACCP PLAN: A TOP-DOWN PRIORITY

    A HACCP food safety plan is a best practice for all large-scale food services and restaurant chains. These days, when multiple product recalls worry consumers, it’s good insurance to develop a program to protect your company. It all starts with a firm commitment by top management to producing safe food and training employees to ensure it.

    Written by SmartSense | March 28, 2017 | Food Safety

    The Impact of Heat on Organic Produce Safety

    According to the USDA, 70% of consumers think thatfood tastes better or of higher quality if it is labeled organic. But, is it actually better for you just because it says ‘organic’ on the packaging?  

    Written by SmartSense | March 24, 2017 | Food Safety

    HACCP & Food Safety: Are You Required to Comply?

    FOOD WITH INTEGRITY: DON’T LEARN THE HARD WAY.

    In 2016, Chipotle’s famous tagline, “Food with Integrity,” sounded more like famous last words—even after many years of success. That’s what happens when outbreaks of E. coli, salmonella, and norovirus at your restaurant make front-page national headlines.

    Written by SmartSense | March 21, 2017 | Food Safety, HACCP

    Food Safety Resources for Industry Professionals

    In the food industry, there are many regulations in place to ensure the safety of food for consumers. These regulations are important to follow from farm to fork.

    Written by SmartSense | March 15, 2017 | Food Safety

    Eliminating Biological Hazards in Your Restaurant

    Biological hazards are an unforeseen threat to consumers. Much like with chemical hazards, it is the job of food service professionals to protect their consumers.

    Biological hazards are foodborne viruses, fungi, bacteria, and parasites. The most common biological hazards to be aware of are E. coli, Shigella, Norovirus, Salmonella, Hepatitis A, and Staph.

    A biological hazard outbreak can occur within any...

    Written by SmartSense | March 7, 2017 | Food Safety


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