Many sources state that the worst carrier of contamination in food service is unwashed hands. Of course, the term "worst" in this case is ambiguous because any type of food contamination can have dire consequences. However, contamination by unwashed hands is not only common but [...]
Is HACCP a voluntary process? In the United States, the Food and Drug Administration requires juice, seafood, and meat and poultry companies to utilize an HACCP plan. While adhering to the HACCP process is not mandatory for all food businesses, following the HACCP [...]
What is a cold storage warehouse? Cold storage is used to keep food at an optimum temperature to slow decay or spoilage. While some sources differentiate cold storage warehouses from frozen storage warehouses, the term “cold storage warehouse” is often used broadly to refer [...]
Enterprise resource planning or ERP is used by companies who want to manage important business activities in one streamlined interface or system. ERP systems can be installed locally (on a hard drive or server) or, ERP systems can be built in the cloud. Why [...]
At the height of the Covid-19 pandemic, food processors struggled to maintain safety as well as staff. Depending on existing distribution channels, many food companies were faced with one of two choices: (1) reduce or halt production due to lower demand (i.e., restaurants), or (2) [...]
