Food hazards and Critical Control Points are identified, but how much control is needed?
Recent Posts
Easy to imagine, may be more difficult to do
The first HACCP implementation principle requires a “fresh pair of eyes”
Over the past four weeks we’ve taken a look at the commercial components and critical challenges that the shipping industry faces, specifically the movement of containers in and out of ports around the world. While some companies, freight forwarders and consignees, have tried to implement their own incomplete electronic monitoring systems, many continue to run a manually operated, 20th century shipping operation,...
The Wireless Temperature Monitoring (WTM) devices have arrived, now what do I do?
Some categories of food are more likely to have microbial reproduction due to intrinsic and extrinsic factors. According to the FDA Food Code, potentially hazardous food refers to natural or synthetic foods that require temperature control because they tend to have the following.
