FoodDocs

In the past 12 months, searches for "raw milk" and related terms have steadily risen, according to Google Trends. 📈 But interestingly... The most popular related queries (i.e., Top) indicate people are researching the potential benefits and where they can buy raw milk. While the queries with the biggest increase in search frequency (i.e., Rising) have been related to potential dangers of raw milk, its legal/illegal status, and deaths. On the topic of one of the most commonly pasteurized foods, our latest guide covers everything pasteurization: 🆚 Pasteurized vs unpasteurized ➡️ The pasteurization process 🦠 Bacteria that are killed (and not killed) by pasteurization 🔥 Types of pasteurization 🌡️ Free pasteurization temperature charts Check out the guide: https://lnkd.in/g6FCrt-T #foodsafety #pasteurization #rawmilk

How can a food handler identify food that has been contaminated with pathogens? Find out below. 🕵🏼 🦠 Unfortunately, there is no sure way to detect if a food is contaminated with pathogens unless the microorganisms produce enough by-products. Depending on the initial microbial load of contaminated food, the rate of spoilage can vary. While studying public health challenges in diagnosing and controlling human foodborne pathogens, researchers have found that "[it] can also take a long time for bacteria to grow enough to form a visible colony." However, signs of food spoilage due to pathogenic contamination can include the following changes: → Formation of bubbles on the surface of the food → Formation of a thin film of slime on the surface of the food → Discoloration on the food → Visible formation of a bacterial colony or cottony substance from molds → Significant change in texture → Sour or off-putting odors → Off-taste If you encounter pathogenic contamination, check out the infographic below for helpful tips. Keep reading: https://lnkd.in/gztZq2i7 #foodsafety #foodhandling #fsms #foodhygiene

🌡️ Why is measuring food cooking temperature so important? Undercooking food by not reaching the correct temperature can significantly increase the risk of foodborne illness. This is particularly dangerous for vulnerable customers, such as pregnant women, young children, the elderly, and those with weakened immune systems. Using a food thermometer is crucial to ensure the safety of your food. 🍳✅ Want to train your kitchen team on the right way to check internal temperatures? This poster is a fantastic resource 👇

Initial cooling, secondary cooling... what's it all about? Our latest newsletter edition covers the two-stage cooling method, its benefits, and how food businesses can make temperature monitoring a whole lot easier. p.s. Be sure to subscribe if you haven't already! #foodsafety #monitoring #fsms

Power outages are one of a business's worst nightmares — especially since it can lead to the loss of food. But do you know how long a fridge or freezer can go without power? In the 🔗 below, we include two tables for: 1. What foods to discard or keep if your fridge has a power outage and 2. What foods to refreeze or discard if your freezer has a power outage But here are some general rules for food if there's a power outage... ❄️ Food in a fridge without power is good for 4-hour window. Once four hours has elapsed, the FDA suggests throwing away refrigerated perishable food (e.g., meat, poultry, fish, eggs, and leftovers). 🧊 Food in a freezer without power will stay safe for up to two days (i.e., 48 hours) if it's full and up to one day (i.e., 24 hours) if it's half-full, so long as the freezer doors stay closed. We also cover practical tips for food businesses to prepare for power outages as well as what they can do during and after them: https://lnkd.in/gjG4M28f

Keep your food facility compliant with FDA regulations requires a Preventive Controls Qualified Individual (PCQI). Here are 3 key benefits of having one on staff. 🔑 1️⃣ Ensures FDA compliance Having a PCQI oversee your food safety plan helps food facilities to avoid costly violations and, worst case, shutdowns. Investing in PCQIs demonstrates a commitment to food safety because it shows the state and its inspectors just how much your facility takes responsibility for protecting public health. 2️⃣ Improves food safety and quality Your PCQI will help to improve food safety and quality. The PCQI is trained to identify, control, and prevent potential hazards in the food production process. This includes biological, chemical, and physical hazards that could contaminate food and cause illness. PCQIs can also establish monitoring and verification procedures to make sure your business consistently produces food at a high quality standard. 3️⃣ Enhances brand reputation PCQIs can enhance a business's brand reputation and send a strong message to customers that your business prioritizes not just food safety, but their safety. This is especially important nowadays because conscious consumers are increasingly concerned about their food’s safety and quality. Check out the full article to learn more about PCQI trainings, how it differs from HACCP, and how Food Safety Software can make PCQIs more effective: https://lnkd.in/gBqQTtEy #foodsafety #foodsafetymanagementsystem #PCQI #FSMA

We've got 100+ free templates to help support your food safety needs! 🤝 From food temperature posters that keep your staff sharp to internal audit checklists that help ensure compliance: https://lnkd.in/eeX5dkfB #foodsafety #fsms

Thanks to Silicon Canals - European Technology News for shouting out Karin Repp and Katrin Liivat in their "Women at the Helm" piece: https://lnkd.in/gM7rh7Hu 👏 💡 Did you know that Estonia continues to see an increase in the number of female founders? In 2020, women made up 10% of startup founders in the country. By 2023, this figure had risen to 17%! Other startups and scaleups thriving under female leadership include: Jobbatical, Haut.AI , Certific, Fyma, Grünfin, and Single.Earth!

5 Tips for setting up hygienic employee dining spaces 🍽️ 1️⃣ Provide ample seating and tables Ensure your staff has a pleasant, relaxing place to eat during shifts by providing enough seating and table space to accommodate all employees on break at once. Consider the size of your team and peak break times when determining the number of chairs and tables needed. 2️⃣ Install handwashing sinks and signage Assuming you've got sinks sorted out, post clear signage near them demonstrating proper handwashing technique. Include reminders to wash hands before eating, after using the restroom, and after touching high-contact surfaces. Add visual aids like step-by-step graphics to reinforce the message. 3️⃣ Offer cleaning supplies and enforce tidying rules Stock the area with disinfectant wipes, spray cleaners, paper towels, brooms, and dustpans. Establish and communicate clear expectations for employees to tidy up after themselves. To keep track of who needs to do what and when, create a cleaning schedule assigning specific staff members to wipe down tables and chairs after each use. 4️⃣ Regularly deep clean and inspect break rooms In addition to daily tidying by employees, schedule regular deep cleaning of staff dining areas. Hire a professional cleaning service or assign trained staff to thoroughly sanitize all surfaces, including floors, walls, and furniture. Don't forget often-overlooked areas like light switches, door handles, and microwave keypads. 5️⃣ Train employees on proper usage of dining areas Educate all food service staff on expectations and protocols for using employee dining spaces. Incorporate break room hygiene into new hire orientation and ongoing training. Read more about where food workers may eat during break: https://lnkd.in/ghmtxEDU #foodsafety #fsms #foodandbeverageindustry #foodproduction #foodmanufacturing #foodprocessing

Want to see how FoodDocs works? Watch our latest explainer video 👉 https://lnkd.in/gT79vsVC You'll learn how to quickly and easily create a digital Food Safety Management System with: 📊 Monitoring, 🔎 Traceability, and ✅ AI-powered HACCP Plan builder capabilities #foodsafety #foodsafetymanagementsystem #fsms #monitoring #foodtraceability #haccp #compliance