News and Notes

Natural vs. Artificial Flavors


Posted: 11/14/2017
  Flavor chemists utilize natural and artificial flavors to make food taste the way it does. Flavor houses such as Givaudan create flavors for food that typically lose flavor through processing, packaging, or preserving. To read more about flavor engineering, visit CNN.com here. ....
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11-13-17 HRFoodSafe Newsletter


Posted: 11/13/2017
In this week's newsletter, we discuss our Thanksgiving dinner donations. We will be donating a Thanksgiving dinner with all the trimmings to a family in need with every private class booked this month. We also cover how to safely defrost a turkey and we include some delicious Thanksgiving recipes to spice up this year's Thanksgiving. To access the....
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HRFoodSafe Offers Two HACCP Training Options


Posted: 11/09/2017
  At HRFoodSafe, we offer two different Hazard Analysis Critical Control Point (HACCP) course options: the NEHA HACCP Basics for Processors and Manufacturers and the TAP HACCP Managers Certificate. Both courses are very informative and they are ideal options for anyone wishing to get HACCP trained and certified, but let's go into the differences between the two programs to....
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Meat and Poultry Products Under Recall


Posted: 11/07/2017
  Meat and poultry products from CC Kitchens LLC are under recall because the supplier skipped inspections. Approximately 269 pounds of meat and poultry products are affected by the recall. The items were shipped to retailers in Ohio. To read more about the recall, please visit FoodSafetyNews.com here. ....
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Nine Ingredients in Food That are Cringeworthy


Posted: 11/06/2017
  From flame retardants in soda to maggots in canned mushrooms, here are nine foods that have cringeworthy ingredients.  ....
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ServSafe Food Protection Manager Certification Versus ServSafe Food Handler


Posted: 11/01/2017
  The ServSafe Food Protection Manager Certification and ServSafe Food Handler are two totally different programs. Most states require the ServSafe Food Protection Manager Certification while the ServSafe Food Handler is considered optional training for staff members. Let's go over the program differences so that you can decide what training is right for your establishment. The ServSafe Food Protection....
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10-31-17 HRFoodSafe Newsletter


Posted: 10/30/2017
In this week's newsletter, we discuss HRFoodSafe's annual Thanksgiving dinner donations and the Teal Pumpkin Project. The tool of the week is the San Jamar Allergen Saf-T-Zone Kit and the recipe of the week is bacon-wrapped, cheese-stuffed chicken. To access our newsletter, please click here. ....
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Produce Recall Related to Mann Packing Recall


Posted: 10/26/2017
  There are several produce recalls related to the Mann Packing recall. The Mann Packing recall was issued after the Canadian Food Inspection Agency (CFIA) discovered Listeria in a bagged salad. To see if you have any produce items affected by the recall, visit FoodSafetyNews.com here. ....
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Convenience Store Food May Be Getting an Upgrade


Posted: 10/24/2017
  At this year's show for the National Association of Convenience Stores (NACS), it was announced that the NACS would be joining forces with the Partnership for a Healthier America (PHA) in order to introduce healthier food options. This partnership is important because convenience stores serve 160 million customers per day. This means that convenience store food makes up....
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Why Pasteurization Makes Food and Beverages Safer


Posted: 10/20/2017
  According to the International Dairy Foods Association, pasteurization is the process of applying heat to food and beverages in order to destroy harmful microorganisms from food. Milk, cheese, ice cream, eggs, and juice are common items that are pasteurized.  There are four different ways to pasteurize food and beverages. There's vat pasteurization, high temperature short time....
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