Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.
The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.
Reformulating with entirely natural ingredients while maintaining product taste, texture, appearance, functionality, safety and shelf life can be a major task.
It isn't difficult to see that, independent of the mode of transportation, foods and food ingredients are susceptible to abuse and/or contamination during transportation and storage.