Food ingredient risk classification: low. Material is naturally bacteriostatic, and a 1 log reduction of S. typhi every 3 days has been observed (Himathongkham Et. al, 1999). Growth is prevented
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I'm doing a new blog series over at IFSQN called "SQF from Scratch!" This blog series is a deep dive into each individual SQF element. Not just what the code says but what’s actually being
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Can you have a crush on a thermometer? My family is sick of hearing me talk about this thing. Readers of this blog know I’m not here to talk about BBQ tips for perfect tri-tip, my family’s
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Don’t get me wrong, it’s tasty. What’s better than sitting with your fellow students or colleagues, gnashing your teeth at the most recent piece of bad or pseudo science that’s gone
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Source: Saturday Morning Breakfast Cereal, Artist: Zach Weinersmith http://smbc-comics.com/comic/2013-02-06 A reckoning is coming. Unless you've been living under a food safety rock,
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I love visiting other facilities, seriously, if you'll have me, I want to come tour! That moment comes though, when I look at the header on your visitor log and cringe. It happens more often than
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Food safety depends on top down management commitment. It will either be a battle, productive conflict, a conversation, or an FYI. Learning to fleece out the real from the lip-service is
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I sound like a broken record, but it's important for us in food safety to remember inside our bubble that food safety is a public health issue, rather than an individual risk assessment (depending on
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Well, it is. And none of us operates alone. See what my thoughts were on my newest post at FoodGrads: Saving the world is complicated...and what small role will you
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I've succumbed to some clickbait titling here, I'm sorry, but we really need to have a discussion about this. There's a fallacy running wild in food, and it's company owners, consumers, some