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.
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.
In support of World Food Safety Day we’ve put together an article covering food safety for our kids. Share this with your kids!
Developing an effective microbiological testing program for your foods does require research to determine which bacteria you should be testing for, and what specifications you should be using.
When testing your food for microorganisms it is important to understand what microorganisms you should be testing for; what the specifications for these microorganisms should be, and finally, how frequently one should be performing the various tests.
How does Salmonella contaminate pre-cut melon? A recent outbreak in the US of Salmonella-contaminated pre-cut melon infected at least 93 people (reported). This was unfortunately not the first outbreak due to contaminated pre-cut melon with pathogenic bacteria. This prompts the question of how does Salmonella contaminate pre-cut fruits?
Research Shows Regular Hygiene Audits Improves Kitchen Hygiene & Reduces The Risks of Food Poisoning
Research conducted by scientists in the UK in 2018 were able to show that the link between regular hygiene audits by qualified and well trained "inspectors" and improvement in kitchen hygiene is indeed real and effective in reducing the risk of food poisoning.