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

    Many of today’s food safety professionals are seeking ways to understand, measure, monitor and prevent food safety risks during the context of a global pandemic. Food manufacturers, distributors and retailers have always had to ensure the food products that drive their business are healthy and safe. The food safety management... Read More

  Hi there, You’ve asked and we’ve listened. We are excited to officially announce the new NORMEX builder is now live!  Packed with new features, improvements and a more intuitive interface, NORMEX new builder is already being leveraged by hundreds of customers to maintain better their Quality, Food safety & Health... Read More

Consequences of Poor Food Safety Management Improper food safety management has a wide range of consequences for the food industry business. A food safety or quality control issue anywhere within the supply chain can result in costly and even fatal consequences. An estimated $110 billion is lost yearly in productivity and... Read More

  Food safety professionals expect all processors, large and small, to have prerequisite programs in six areas: • Sanitation Standard Operating Procedures • Good Manufacturing Practices • Preventive Maintenance • Product Identification • Traceability and Recalls • Education and Training Preventive maintenance is not only a prerequisite program, it is also one area where a well-documented program... Read More

Don’t know what the date on a food package means? Read on to learn the differences between these important dates. It is the responsibility of a food business to ensure that the food provided to customers is safe to consume. In order to do this, proper food safety protocols must... Read More

Les Entrepôts Fruigor were founded 20 years ago by Frederic Subtil and here are few highlights of skills and expertise: Importation of superior quality fruits and vegetables from Europe, Central and South America. Located in Montréal (Québec, Canada). Complete Control over our Products : Cold storage Ripening room Repacking Inspection Transportation services Over 20 years of experience working with... Read More

AENOS FOOD SERVICES was founded in 1952 by Dimitrios Kampitsis who began servicing restaurants, retirement homes, prisons, country clubs, hotels and hospitals with one truck in Montreal, Quebec. The business opened its doors in 1997 in Ottawa under the management of a second generation member of the Kampitsis family, David... Read More

If we go back twenty years from now in a world without internet, without great technological advancement, we wonder how governments, schools and companies would have managed the covid-19 pandemic. As the pandemic continues its relentless march around the world, conflicting discussions have taken place on the effectiveness of response... Read More