There is only one way to truly determine if a food item has been cooked to the proper temperature! Use a calibrated thermometer! However, you also need to check to ensure that thermometers are calibrated consistently and that temperatures are not being “dry labbed”. The importance of verification can not be understated […]

Every product has a limit as to how much it can be handled and manipulated before it’s quality begins to suffer. From a microbiological perspective, establishing critical limits ensures that items such as cold potentially hazardous foods are maintained below 41°F and hot foods are maintained at temperatures above 140°F. When food items […]

Most of the foodborne illnesses that affect people are attributable to biological hazards. The biological hazards that we are concerned with include bacteria, viruses and parasites. Of the three – bacteria are the largest group of concern and include organisms such as E. coli, Salmonella, Listeria, Shigella and Campylobacter. Luckily, these organisms […]