When conducting a hazard analysis, you identify and evaluate all hazards that present a risk of contamination of the food, and you determine how you control these hazards. Types of hazards To identify hazards, you need to understand the types of hazards that your food business needs to control: biological hazardschemical hazardsphysical... Read More

Food safety refers to routines in the preparation, handling, and storage of food meant to prevent foodborne illness and injury. Food safety certification is a third-party verification that products, processes or systems in the food supply chain meet accepted food safety standards. We have conducted some food safety polls over... Read More

The term continuous improvement can be very abstract if not placed in a specific context. Explained shortly, it is a never-ending strive for perfection in everything you do. In Lean management, continuous improvement is also known as Kaizen. Kaizen originated in Japan shortly after the end of the Second World... Read More

What is the difference between quality assurance (QA) and quality control (QC)? We have helped hundreds of life sciences companies achieve the highest quality standards, and, as experts in quality management, it’s a question we hear often. Quality assurance and quality control both play vital and distinct roles in the health... Read More

Dairy farmers across Canada have been asked to stop feeding cattle palm oil in response to complaints from consumers who complained about the hardness of their butter. The situation, dubbed buttergate by the Canadian media, exposed a complicated quota system in Canada that protects dairy producers from price fluctuations but also... Read More

With the digitalization of mostly everything, companies have followed by reviewing their information systems and beginning their digital transformation. Since the early 2000s, cloud computing, or “remote data center”, has impacted organizations by bringing flexibility and reducing costs. What are Cloud and SaaS? Cloud computing is the delivery of on-demand computing services... Read More

Six reasons why storage-free spaces are important “non-chemical” strategies for limiting rodent issues inside food plants. Storage-free inspection aisles and sanitation lines are important “non-chemical” strategies for minimizing rodent (and other pest) problems inside food plants and warehouses. From a scientific perspective, there are several reasons for this including:  1 Direct... Read More

Lots of people think that rinsing or soaking meat and poultry improves safety. However, when you cook whole pieces of meat, pork, or poultry, a cooking temperature above160°F on the surface of the product will destroy any disease causing bacteria. The USDA Meat and Poultry Hotline does not recommend... Read More