Dr. Brian Nummer PhD


Month: March 2018

CFP APP Comm Tasks

The shortlink to find this page again is https://wp.me/p4Mtqr-mK Tasks Schedule [Lead: Ann] Suggest 5 App committee people to volunteer to populate the “agenda” xls spreadsheet linked below.  I am assuming one person per day, then one person can collect and consolidate all entries into the master spreadsheet.  That will be uploaded to Attendify. Sponsors […]

About the RFSC

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 […]

Vegetable meat cure

Some chefs and retailers are turning to “natural” sources of nitrate or nitrite when curing meats.  The most common reason is to retain a claim of “natural” or preservative-free. Traditional nitrite or nitrate salt mixtures (pink salts) are food additives and preservatives that were chemically synthesized. Some vegetable extracts such as celery juice powder contain […]