Dr. Brian Nummer PhD
FOOD-SAFETY.GURU
Category: FS Management
The RFSC is a consortium of food industry member organizations and individual professionals. The consortium is mountain-west based (Utah, Nevada, Wyoming) with the main goal of collaboration between its members in food safety across the USA. Collaboration activities include education, training, workshops, conferences, networking events, and the creation of retail-foodservice food safety standards. As a […]
TTIs are time-temperature integrators. They generally consist of a very specific dye that moves along a path based on both temperature and time. In food safety, they can function as monitors of times and temperatures in instances where temperature dataloggers cannot. The prime example is in consumer packaging. The rapid development of mail order food […]
Here is an example of a fully submersible high temperature datalogger. Because it will function under pressure and at temperatures well above 212F; it can be used for monitoring and verification of high temperature processes such as low acid canning. For example, in low acid canning a retort or pressure canner will get to 10-15 […]
The FDA has made a final rule that “covered” retail and foodservice establishments must make calorie information available on their menus to help consumers make informed choices for themselves and their families. The deadline for implementation is December 1, 2015. (UPDATE!!!! – The FDA has extended the compliance date to December 2016). A covered establishment: […]
something you employ that afterwards you cannot imagine you did without push beyond that which is expected and then expect MORE to figure out what to do with the letter “Q” when there are no U’s the sum of all of the bad ideas and failed concepts that lead to success the best ideas never […]