To Eat or Not to Eat – The Romaine Lettuce Outbreak

On April 13th, the FDA and the CDC issued statements warning consumers, retailers, and restaurants to avoid all romaine originating from the Yuma region in Arizona because of a possible connection to E. coli outbreaks that have been occurring for the past weeks. As of late April, the FDA was still working to resolve the outbreak of E. coli linked to romaine lettuce that has been steadily spreading throughout the nation.

Healthy, Happy, HACCP – Setting Food Safety Objectives with HACCP

Setting food safety objectives (FSOs) can be difficult, especially with all of the different categorizations, definitions, and exemptions that may apply to your facility. With so many different regulations and rule subsections, it can be easy to miss a requirement or accidentally construct an insufficient food safety plan. Nonetheless, it is imperative that the proper procedures are implemented and practiced in order to keep your consumers safe and happy.

Refrigerator at grocery store to show importance of temperature monitoring.

6 Ways to Utilize Tech in Temperature Monitoring for Heightened Food Safety

Food producers are starting to feel the effects of FSMA, with some deadlines looming just this fall. Temperature is such a vital element of food safety and even minor fluctuations can mean major consequences. Monitoring these temperatures manually is a strictly reactive approach. When temperatures dip/raise outside of an acceptable range, it is only discovered after it has happened, not knowing what temperatures the area reached and for how long. This is no longer an acceptable method of temperature monitoring.