The food industry understands that Listeria is constantly moving around and being reintroduced into the environment.
An interview with Allen R. Sayler, International Dairy Foods Association, focuses on the dairy industry’s food safety initiatives.
Dave Theno’s commitment to transparency guides the industry through a horrific failure in food protection.
It has been proven repeatedly that handwashing plays a key role in both personal health and food safety in food manufacturing and foodservice/retail operations.
While it is not supposed to be there, acrylamide can form in food as a result of a heat-induced reaction between two naturally occurring ingredients, the amino acid asparagine and reducing sugars.
There is a grave misunderstanding in our industry that the ATP monitoring system is a “bug test” when it really is a “dirt test.”
The dynamic nature of frying and the sea changes that the industry is experiencing with trans fatty acids means that processors and restaurant operators must take even greater care to follow good quality practices.