Temperature Control/Cold Chain

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For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.

It isn't difficult to see that, independent of the mode of transportation, foods and food ingredients are susceptible to abuse and/or contamination during transportation and storage.

Need a portable thermometer? Find out how to choose exactly what you need.  

An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.

Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.

There is a heightened sense of urgency surrounding the implementation of food safety programs at retail locations.

An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.

Swift & Co., one of the nation’s largest pork processors, places great emphasis on its responsibility to provide safe and wholesome products to its customers.

Activities by the U.S. Food and Drug Administration are intended to improve the safety of food in retail establishments.

Martin Mitchell, Technical Director, Refrigerated Foods Association discusses the safety and quality of refrigerated RTE foods.