Ample technology exists for the detection of foreign material in foodstuffs to ensure food safety, which should be complemented by quality control practices.
Reformulating with entirely natural ingredients while maintaining product taste, texture, appearance, functionality, safety and shelf life can be a major task.
Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.
Science-based harmonization of food safety standards, especially those related to food additives, would have avoided this contamination incident altogether.
Most restaurants rely upon traditional steamers to cook seafood products to the required temperature of 145 °F. This study aimed to solve problems associated with conventional steamers using microwave-generated energy to steam cook seafood products within covered Cambro pans containing water. Their findings are presented.
RSS
