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 prevention. Where the plans differ is in execution. Let us clear up some of the confusion.
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 of an over-the-counter remedy that usually brings him quick relief. However, this time the drug had no effect—day after day.
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 stores and supermarkets will be stocking larger volumes of these raw foods than they usually do the rest of the year.
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 fridge, cooler, and freezer assetsthroughout the day.
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 operators, but continuous temperature monitoring is imperative to safe and efficient deployment.
The hurricane season of 2017 has been one for the record books, and it’s only half over. Harvey and Irma both made landfall in the U.S. as Category 4 hurricanes—the first time this has occurred in the Atlantic since 1851. Both were then followed by Jose, yet another Category 4.
