Cold Chain in Meat and Poultry Transport

Cold chain management in meat supply is of utmost importance for the maintenance of quality and safety of meat/poultry products.Raw meat/meat products are likely to support the growth of pathogenic microorganisms and/or spoilage bacteria, and should be kept at temperatures that do not result in a risk to health. The cold chain should not be … Continued

Shelf Life – Projected Product Temperature

The shelf life of food products is an important feature for both manufacturers and consumers. The most important factor for shelf life evaluation of food safety, followed by quality including physical, chemical, and sensorial properties. Nowdays, consumers are increasingly demanding high food quality, and they have corresponding expectations that the quality of their food will … Continued

7 principles of HACCP

HACCP is an important element in the control of safety and quality in food production. When properly applied, it provides a management tool aimed at complete commitment to product quality and safety. HACCP is useful in identifying problems in food production and works well for simple products and processes. The inevitable drawback for the SME … Continued

Product Temperature Profile

Maintaining proper storage temperature is critical for ensuring the quality and safety of fresh-cut products. The US Food and Drug Administration Food Code recommend that packaged fresh-cut leafy green vegetables be kept no warmer than 5C at all times to ensure food safety. Substantial temperature variations, however, within the widely used open refrigerated display cases … Continued

Food Safety Tips for Success

Proper food handling techniques, cleaning, and sanitation practices are important factors that can prevent contamination of food and the occurrence of foodborne illness. The Center for Disease Control and Prevention (CDC) estimates that each year roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases … Continued

Food Safety Matters

It goes without saying that food temperature must be maintained within an acceptable range at all times — but the fact is that many restaurants and chains fail to implement the kinds of controls needed to prevent perishables from spoiling. It’s just not enough to place a standard sensor in the cooler. Those kinds of … Continued

HACCP PRINCIPLES and food safety

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A … Continued

Temperature-controlled Logistics

As demand for perishable products grows worldwide, efficient and effective cold chain management requires strong partnerships and quick reactions. Cold chain logistics requires maintaining temperature integrity, controlling all the processes involved means high levels of integration and coordination. Each supply chain partner—from harvester or producer to the ultimate seller—shares responsibility. For example, cold chain transportation … Continued