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Thermal Processing of Food 101: An introduction to Pasteurization

One of the most common ways food manufacturers preserve and ensure the safety of food is through utilizing temperatures to reduce or destroy microbial and/or enzyme activity. In other instances, the application of temperatures can also be used to achieve physical or chemical changes to make food products reach a certain quality or standard. Pasteurization […]

What criteria can you use to risk assess your suppliers?

Enforcement of new legislation such as the Food Safety Modernization Act (FSMA), and new requirements from GFSI standards such as BRC, has placed increased pressure on food companies to fully know their supply chain. This means that supply chain risk management has become an area of increased attention for food companies in recent years. Other […]