Article by Mathew DeVay of Trace Analytics, LLC The Food Safety Modernization Act (FSMA) represents a significant shift in the approach to managing food-borne illness. According to the CDC, approximately 48 million people are affected by foodborne illness every year, leading to 128,000 hospitalizations and 3000 deaths. This represents […]
good manufacturing practices
Information supplied by Remco Products. Please note: MQA is not affiliated with Remco Products. We just think the information supplied below makes perfect sense and is worth sharing. Color-coded tools are a practical, straight-forward way to implement zoning in a facility and may help keep different hygiene levels, such […]
Cleaning Equipment Colour Coding
What temperature should the fridge or chiller be? What temperature should I cook eggs to? How about red meat? White meat? What, what, what…? Breathe. Below is a quick listing of what the critical temperatures should be to ensure food safety. Firstly, a little bit about the danger […]
Temperature Critical Limits
The next few articles shall focus on process steps from the HACCP program. Today’s article has combined both ordering of raw materials and the receival of raw materials. Ordering HACCP Status Normally a CP | Control Point Purpose To ensure raw materials are ordered from approved suppliers that […]