food safety during transportaton

Meat, poultry, and egg products are susceptible to contamination from a wide variety of physical, microbial, chemical, and radiological agents. These products are particularly vulnerable to microbiological hazards because their moisture, pH levels, and high protein content provide ideal environments for the growth of bacteria. Because of these characteristics, the products must be carefully monitored … Continued

Understanding the Cold Chain Process

So what is the cold chain logistics? Cold chain logistics, also commonly referred to as cool chain logistics or chill chain logistics, is a temperature controlled supply chain. In short, it’s a transportation chain that maintains freight at an agreed upon temperature throughout the logistics process. Understanding the cold chain process is half the battle … Continued

Importance of Food Safety Monitoring in Food Industry

From grocery stores and convenience stores to fast food chains and restaurants, each type of operation must instill a sense of confidence in consumers that the food and beverages they purchase will be safe from contaminants, including disease-causing bacteria. One way to help maintain the quality of food and its safety is through the use … Continued

Store Management System – Business Value

There are several reasons to implement a management system. A properly designed and implemented management system brings value to organizations in many ways: Identify risks Set priorities for improvement, measurement and reporting Provide great opportunity to identify, share and learn best practices, while recognizing operational differences Protection of people Keep consumers/public safe Send people home … Continued

RESTAURANT FOOD SAFETY TIPS: MANAGING TEMPERATURE

Maintaining proper food temperature should be a constant process in your commercial kitchen, from the time it arrives through your back door to the time it arrives on the customer’s plate. When the delivery truck arrives, immediately check food products for temperature. Reject food that arrives above 41 degrees Fahrenheit. Once you have ensured that … Continued

Temperature Controlled Transportation

One of the biggest risks to foods in transit relates to the transport of foods that require temperature controls to limit pathogenic microorganism growth or toxin formation. In the regulation, FDA has clarified that the shipper is the one with the knowledge and responsibility to establish all preventive controls, including the temperature controls required during … Continued

continuous temperature monitoring

With PIMM™ CTM, DC Managers can focus on improving their transport deliveries temperature quality instead of spending countless hours manually inputting route data How It Works: Route Plan Integration / Dynamic Routing: PIMM™ can integrate to any route planning system, ranging from the simplest route plans created on Microsoft Excel to high level route feed … Continued

Customer Satisfaction Survey

Customer satisfaction surveys are used by restaurants, convenience stores, and retail grocery establishments to gauge how the company is perceived by the patrons they serve. Organizing a survey is the first step in assessing customer reaction to your products or services. Following through by making needed improvements helps to ensure future growth and success. Enhance … Continued

Managing Food Safety for restaurants

Food safety management is one of the top risks facing the food industry today. Consumers are watching for recalls and withdrawals, and they’re willing to walk away from a brand that doesn’t take food safety compliance seriously! Food safety is all about protection. It protects your customers, your brand, and your business. However, your business … Continued

Food Safety

How Digital Checklists Drive Safer Employee Behaviors by Food Safety Magazine, Signature Series. Digital checklists and similar solutions may be the future of food safety in commercial kitchens, but food safety practices still rest in the hands of human workers. That may give many restaurant managers and executives pause, given that employees can often be … Continued