What doesn’t kill me makes me stronger is no longer an attitude most can afford.
FSMA, the Food Safety Modernization Act is here. Signed into law in 2011, final and proposed rules are in place. The Institute of Food Technologists (IFT) website has a convenient chart describing the timing of proposed and final rules.
Three down, one to go: food and beverage coolers
Restaurants are fast paced and hectic on a normal day, but add a power outage into the mix and it can cause a lot of problems. It can be a challenge to keep up with the practices of food safety while in the middle of a power outage due to the amount of equipment that relies on electricity. A good way to focus on keeping up with the food safety protocols is to focus on the one main goal: making sure the frozen and...
Refrigerated medications need special care; guidelines and regulations help with direction
How do I know those pills I just bought that were sitting on the shelf are still good?
In this series about pharmaceutical temperature monitoring, we will discuss the best storage practices for pharmacies. In general, shelf-stable food products, including canned, bottled, and packaged goods, are designed to be stored below 85°F (30°C), ideally 70°F (21°C). But what about pharmaceuticals stored at ambient store...
When dealing with power outages within food service or school cafeterias, it can be stressful figuring out how to prevent foodborne illness. Sometimes during a power outage, it’s hard to know whether food is safe or if it needs to be thrown away. There are different solutions depending on refrigerated assets, storage, and safety protocols.
