Increased volumes of foods, means you'll need somewhere to store these foods. With limited space in the fridges and freezers, the risk of cross-contamination increases.
Internal Production Safety System Implementation Series/Food Safety ((IPSSIS/FS) 2. SCP 1.1.1: Temperature Control Introduction The next instalment in [...]
In this series we will explore the intricacies of implementing and maintaining an internal safety system for a food production facility. The IPSSIS/FS for general food safety (FS) will approach a step wise implementation of a safety system for a food production premises from the “most important” aspects or safety control points (SCPs) to the “less important” SCPs.
Firstly we need to determine the extent of the contamination. We do this by: Examining any existing microbiological results. Physically examine the foods Have they blown Is the product off Showing any signs of spoilage Test additional samples from the same batch to determine extent of problem. Is the contamination sporadic or has it affected the entire batch? Testing batches immediately before and after the affected batch. These would tell us if there is a trend that has developed or a ‘once off’ concern.
Children are more at risk for foodborne illness, and therefore parents and caregivers need to pack their lunches with food safety in mind. According to Centers for Disease Control and Prevention, almost 50% of annual salmonella infections happen to infants and school-age children, this is likely because the immune systems of children are not adequately developed to fight off the bacteria that can grow on foods. Temperature control is a major factor, especially during the summer months. Here are a few tips on keeping our little ones’ lunches safe.
How To Grow Your Own Hand Bacteria How clean are your kids hands? A fun biology experiment for your child. Dirty hands accounts for [...]
According to Centre for Disease Control data, some 2.4 billion people, one third of the sick as a result of improperly washing their hands. This is especially crucial in the food and beverage, and healthcare industries.
Some people have raised food safety concerns on eating insects. There is however, no known cases of transmission of diseases or parasites to humans from the consumption of insects.
Tinned or canned foods are an integral ingredient of any food production facility and, while tinned foods are generally considered to be fully sterile after production, there are several factors that can affect the safety of the foods in tins.