Procuro Information Management Monitor (PIMM™)
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In cold storages, energy savings is a recurring concern. We all know it is far more expensive to cool the air than to heat it. Moreover, different products might have different temperature requirements. For instance, vegetables need a temperature of 55°F, meat needs to be stored at 28°F, dairy products at 34°F and ice cream … Continued
Food safety is preventative in nature rather than reactionary. Food companies are required to have a safety plan in place to ensure that withdrawals from market are minimised. The General Food Law, Regulation EC No 178/2002, dictates the general principles of food safety and food law, something food handling businesses must comply with this in … Continued
Temperature control in the kitchen forms part of the food safety pillars which is critical in ensuring the prevention of bacterial growth and overall quality of foods. Temperature control ensures that foods that are meant to be served hot are kept at the required temperature and foods meant to be served cold are not left … Continued
A cold chain is a supply chain of perishable items, which protects a wide variety of food, pharma and chemical products from degradation, improper exposure to temperature, humidity, light or particular contaminants to keep them frozen, chilled and fresh state. The integrity of the cold chain must be preserved from the point of production or … Continued
Smarter Food Safety is about more than just technology. It’s about leadership and creativity. It’s also about simpler, more effective, and modern approaches and processes: Tech-Enabled Traceability and Foodborne Outbreak Response: Looking at technologies, data streams, and processes that will greatly reduce the time it takes to track and trace the origin of a contaminated … Continued
Recordkeeping is one of the 7 Principles of HACCP and its proper implementation is required to acquire HACCP certification. Accurate record keeping can help line managers and business owners keep track of the historical record of their food production processes and corrective actions implemented. Record keeping can also help provide proof of consistent HACCP compliance. … Continued
Just as food safety regulations have drastically changed in the last thirty years, so have the tools at your disposal to keep track of every aspect of your restaurant or food service business. With the right food safety software at your fingertips, you can track and update food safety procedures, temperatures, and reports in seconds. … Continued
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