A BCC Research study reports that the U.S. market for food safety testing will have a compound average annual growth rate of 5.8 percent over the next five years. According to a new technical market research report, Food Safety Testing: The U.
At its booth in McCormick this afternoon, NSF International announced the six winners of the third annual Food Safety Leadership Awards. At its booth in McCormick this afternoon, NSF International announced the six winners of the third annual Food Safety Leadership Awards.
It’s appropriate that Hazard Analysis and Critical Control Point (HACCP) was developed by NASA to keep astronauts from coming down with foodborne illness in outer space because sometimes it really does seem like rocket science.
According to a FDA report, 21.9 percent of quick-service restaurants were cited for contaminated equipment and 31.2 percent for poor personal hygiene in 2004, and the Centers For Disease Control estimates an average of 40 million cases of food poisoning per year in the United States.
RFID is rapidly gaining ground in the manufacturing and distributing world, where the technology is being used to track inventory through the placement of RFID tags on boxes and pallets. The tags can be programmed with information about shipment quantity and can even be used to ensure product integrity by keeping tabs on temperature changes from the dock to the final destination.
The National Restaurant Association Educational Foundation (NRAEF) encourages restaurant and foodservice professionals to participate in the 11th annual National Food Safety Education MonthTM this September.
The food processor’s proprietary TrueTaste technology eliminates the need for chemical preservatives in sliced deli meats.Hormel Foods today revealed that it will no longer rely on chemical preservatives like sodium lactate, potassium lactate, and sodium diacetate to process its Bread Ready sliced meats line.
There is some anecdotal evidence floating about in Chicago that suggests not all operators make food safety a high priority and consequently employ a reactive rather than proactive approach. Every restaurant operator, quick-serve or otherwise, needs to be concerned about food safety.