Procuro Information Management Monitor (PIMM™)
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Line of sight is the biggest challenge for all aspects of the supply chain, from the manufacturer to the wholesaler, distributor and the reseller, and even to the end consumer. This lack of visibility and resulting lack of control results in a number of issues, from stock losses to pricing inflation, uncertain availability, and increased … Continued
The FDA has developed rules for the sanitary transportation of foods, as part of the Food Safety Modernization Act (FSMA), to keep foods safe from contamination during transportation by motor or rail vehicles. One of the goals is to require that foods are properly refrigerated during transport. This is done by specifying that the equipment … Continued
Getting temperature-sensitive product from one location to another requires diligent work on the part of the shipper, 3PL, and carrier to meet modern transporting food regulations set forth by the FDA’s Food Safety Modernization Act. This comprehensive legislation defines the conditions supply chain partners need to meet to ensure their compliance. There has been a … Continued
As every food manufacturer and shipper knows, regulatory compliance is vital to stay operating and to ensure product quality. According to the US FDA, “The FDA Food Safety Modernization Act (FSMA), the most sweeping reform of our food safety laws in more than 70 years, was signed into law by President Obama on January 4, … Continued
The success of industries that rely on the cold chain comes down to knowing how to ship a product with temperature control adapted to the shipping circumstances. Cold chain operations have substantially improved in recent decades and the industry is able to answer the requirement of a wide range of products. Different products require the … Continued
The two words: control and organization. Cold chain management in the supply chain typically focuses on groceries, pharmaceuticals, chemicals, as well as some high tech products. Each of the products under these umbrellas requires a constant temperature control to ensure the safe production and delivery to their final destination. Assuming that production and warehousing at … Continued
A health inspection can be a very frustrating experience in a restaurant. Someone you don’t know is telling you what is wrong with your business. Oftentimes, things are pointed out that you had no idea were problems. If you had known it was a problem, then it would have already been addressed, but it took … Continued
Modern restaurant tech solutions are game-changers in restaurant kitchens. They reduce human error, improve operational efficiencies, eliminate food waste and strengthen food safety. Embracing technology also makes it possible to see a more holistic, big-picture view across an enterprise, allowing restaurants to make data-driven decisions about their operations. Savvy restauranteurs are gaining a competitive advantage … Continued
Temperature The danger zone, the range of temperature in which food-borne bacteria can grow. The danger zone is between roughly 41 F and 140 F. That means anything under or above that is factually growing bacteria. Heating Food Food must go from under 41 F to more than 165 F in under two hours. Example: … Continued
The successful retail marketing of frozen foods began over a half century ago, and the rapid growth of sales since that time reflects consumer satisfaction in the high quality of products, year-round availability, and general convenience in product use. Because of consumer appreciation of product values, more frozen foods are sold each year and new … Continued