With flu season fast-approaching, your pharmacies will be receiving a large influx of vaccines. As they are inherently unstable, flu vaccines require temperature control during storage and transit along the cold chain. Sub-optimal temperatures can result in wasted product, or worse, costly re-vaccination programs.
Food trucks are here to stay. What might have seemed a fad a decade ago is now BIG business. The food truck niche is projected to haul in a whopping $2.7 billion in 2017. It’s not just small players either, many of the largest national chains have trucks on the road, including Dunkin’ Donuts, Starbucks, McDonald’s, Taco Bell, and Pizza Hut.
Food needs to be handled correctly from purchase to plate to ensure it’s safe to serve in your restaurants. Safe practices for handling, cooking, and storing food are essential to keeping your customers safe from foodborne illness.
In our last post we discussed the challenges of physical buffer vials, in particular (1) the shelf space they take up that could be used for products, (2) the potential to get in the way as product is access around them, and (3) the potential for the buffering materials to spill and ruin product or product packaging.
When storing vaccines in a pharmacy or hospital, a power outage is qualified as an emergency. Since maintaining their optimal temperatures is essential to preserving their integrity, safely monitoring vaccines during a power outage is, therefore, a top priority.
Twenty percent of the total United States’ food supply is imported. To break that down, 70% of our seafood is imported, as well as 35% of our fresh produce. That’s a lot, and it could likely include foods that are being distributed to your restaurants. So, how do we know that the imported food is safe? That’s why we have the Foreign Supplier Verification Program (FSVP).
