Food safety is serious business, and facilities processing and handling products and ingredients have to be aware of the primary types of food safety hazards, as well as the best methods of prevention. The top four safety concerns in the food industry are biological, chemical, and physical contaminants, as well as allergens.
The Canadian Food Inspection Agency (CFIA) is Canada’s highest authority on food safety. This agency, the largest science-based regulatory agency in the country, enforces food safety legislation and how it relates to concepts that are important to this, like accurate product information. Regulatory agencies can have a reputation as an obstacle to businesses, but the …
What Is The CFIA and How Can You Benefit From It? Read More »
Everyone along the chain of food distribution – from the product manufacturers to the co-packers to the distributors – has to make a concerted effort to ensure that food product labels are always accurate. Mislabeling occurs when a food product’s label does not accurately reflect its ingredients. It can happen by accident when a facility’s …
What Are The Dangers Of Mislabeling Food Products? Read More »
An important part of food safety procedures is the seventh point of every Hazard Analysis Critical Control Point (HACCP) system: record keeping. Whether you use them to improve facility management, stop compromises in your handling procedures, or simply to appease the Canadian Food Inspection Agency (CFIA), keeping and maintaining your records is crucial for food …
Improving the safety practices of a food processing or storage facility isn’t difficult. Managers must make it a part of every employee’s routine, and by bringing in some professional guidance, they can find every opportunity to shore up their weak points and make food safety much easier for everyone in the facility. Here are five …
Improve Upon Food Safety Practices In Five Simple Steps Read More »
Some benefits of eating seafood… The world’s human population consumes over 1,000 different species of seafood, that grow in a wide variety of habitats and geographic locations. Seafood provides many nutritional benefits, such high-quality protein, iodine, omega-3 fatty acids, and vitamin D. Fish is also considered one of the most heart-healthy foods you can eat; …
Delightful Cheese… What more needs to be said? With a different cheese to satisfy every palate, the options are endless: creamy brie, soft and smooth; blue cheese, sharp and salty; Parmigiano-Reggiano, sprinkled over pasta; sharp cheddar, nestled inside a grilled-cheese sandwich; and the list goes on. Found in every part of the world, cheese is …
What is Cultured Meat? Cellular agriculture, whose products are known as cultured or lab-grown meat, builds up muscle tissue from a handful of cells taken from an animal. These cells are then nurtured on a scaffold in a bioreactor and fed with a special nutrient broth (Firth, 2019).
Some misconceptions about irradiated food If you ask consumers whether they are more afraid of exposing their food to nuclear radiation or eating food that is contaminated with pathogens such as E. coli, Listeria, or Salmonella, you would be surprised at how many people would choose the former. Interestingly, this fear is largely irrational, stemming …
What is Thermal Validation (a.k.a. cold spot evaluation)? Within the context of manufacturing safe cooked products, thermal validation, which is commonly known as cold spot evaluation refers to the measurement of the maximum thermal differential within a cooking vessel. Examples include forced-convection ovens or smokehouses (i.e., batch and continuous), impingement ovens, among other oven types. …
Thermal Evaluations: meat, poultry, fish and seafood Read More »
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