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.
For those food enterprises that wish to export to U.S. markets, both the quality and safety of their products have become serious corporate issues. Read more for the impact of quality control on the import/export process.
It is no secret that there has been significant media exposure, public health impact and decrease in consumer confidence in recent years due to some significant food safety incidents.
The trucking industry has never had a more timely opportunity to play its part in implementing and improving delivery control systems for temperature-sensitive goods.
As food safety programs nationwide continue to change to adapt to the ever-moving world of protecting our food supply, the process must continue to improve.
Monitoring and maintaining the integrity of the food supply is a tough job; government agencies and food safety systems do it admirably under some very challenging circumstances.
Non-traditional approaches emphasize the importance of food safety and have proven to be more successful than traditional approaches to restaurant regulation.
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