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.
The 7 principles of HACCP are a series of guidelines that follow the rules and regulations set forth by the U.S. FDA. These are typically associated with the implementation of HACCP programs. The main priority of these guides in food service organization is the safety and protocol to keep food, employees, and customers safe in retail and food service.
Commercial refrigerator maintenance begins with understanding your unit
Keeping vaccines refrigerated when they’re delivered to the most remote parts of the world is a critical challenge that many experts have been trying to solve for decades. Dr. Harvey Rubin is one of the experts who have crafted new alternatives to address the issue.
What innovations have been developed to support cold chain logistics without relying on electrical access?
