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.

To PCQI or Not To PCQI

To be or not to be, that was the question. Now, in more modern times, the question has changed. Like Hamlet, many have been waffling back and forth, wondering whether or not they truly need a PCQI to help them build their food safety plan. However, unlike Hamlet’s question, this one is far more easily…