logo
logo

Food Safety

A Day in the Life of a Food Microbiologist: An Exploration for Students in Food Safety Training

Microbiology is the study of microorganisms, their impact on the environment, and their effect on human physiology. When it comes to the food industry, microbiologists perform essential work on the front line of food safety. These professionals study foodborne pathogens and assess whether food products comply with health and safety regulations. Food microbiologists may work in product development and quality control for food manufacturers, governments, or research universities.  A career as a food microbiologist attracts skilled individuals with a natural interest in scientific disciplines, attention to detail, and a flair for problem-solving work. You should be comfortable working in a.. READ MORE »

In Quality Assurance Training? Here’s What You Need to Know about Food Safety Audits

Audits are an essential component of maintaining safety standards in the food and beverage industry. Food safety audits are designed to bring transparency and efficiency to each stage of the supply chain. With proper audit procedures, restaurants and facilities can ensure the health and safety of their customers, while protecting their own certification.  These standards must be upheld by food businesses around the world in order to identify any potential health risks as soon as possible. Understanding the reasoning and methodology of food safety audits is essential to running any safe and successful food business. Let’s take a closer look.. READ MORE »

How Time and Temperature Control Affects Food Safety

Ensuring food safety is a top priority for any business. In any food production environment, manufacturers must follow strict practices to ensure that the food meets a safe standard for public consumption. With guidelines on proper handling, cooking and storage, food safety controls work as a defense against foodborne illnesses and, in many provinces, are required by law. While many factors affect the growth of pathogens in food, time and temperature are two of the most important variables to control along the production chain. Time and temperature controls should be applied to foods including dairy products, eggs, meat, tofu, and.. READ MORE »

Taking Food Safety Training? Learn How Wiley’s “Poison Squad” Impacted Food Regulations

If you have ever wondered how regulations that keep food safe to consume came about, you may be surprised to learn the answer. In the early 1900s, an American chemist named Dr. Harvey Wiley brought a group of men together to willingly eat harmful substances included in their breakfast, lunch, and dinner. This group would later become known as the “Poison Squad”, and a book about the experiment with the same name was published in 2019. The experiment would ultimately lead to federal regulations being enforced in the United States with regards to food safety, including the forming of the.. READ MORE »

Taking Food Technology Courses? Discover Louis Pasteur’s Impact on the Field

If you’re interested in food technology and microbiology, then you’ve very likely come across Louis Pasteur’s contributions. Louis Pasteur is a French scientist from the 1800s, famously recognized as the “father of microbiology” for his scientific discoveries.  Pasteur received various academic distinctions for his work, with many organizations, hospitals, schools, and streets honouring his name. He had a strong impact on food safety and technology, along with other fields, as he made incredible discoveries that led to the development of the germ theory, pasteurization, and fermentation (to name a few).  Here’s a closer look at how Pasteur created his legacy.. READ MORE »

Why the Maillard Reaction Matters: An Overview for Students in Food Technology Training

Many people know what it looks like when food is browning when they cook it, but likely do not know the scientific name of the process. The “Maillard reaction” is the chemical reaction that happens when food, such as meat, is being cooked and the colour changes. The Maillard reaction is also the process where flavour becomes evident, and occurs most frequently when food is being cooked at a high temperature. Without the reaction happening at the correct level of heat, there will be significantly less flavour present in the food being cooked. Here’s what food technology students should know.. READ MORE »

HACCP Explained for Students in Food Safety Training

With an effective HACCP plan, restaurants have a better chance at keeping their clients safe at all times. This system sets out the principles for food safety for all businesses serving it, and how to minimize and eliminate any possible risk. Short for Hazard Analysis Critical Control Points, HACCP is a necessary system to apply to every phase of the supply chain for food products.  These restrictions are followed by food businesses around the world, and aim to catch any potential danger as early as possible. Understanding HACCP, and the principles acting as its foundation, is essential to preventing any.. READ MORE »

What Food Technology Students Should Know About Food and Beverage Filtration

Filtration has always been a major part of the food and beverage industry, keeping food items fresh and safe for consumers. The use of filtration systems is heavily relied on by the industry, used to separate liquids and solids through a membrane (porous material). Students interested in understanding food processing systems will benefit from learning more about filtration. Filtration and membrane technology has experienced a significant boom since the 1970s, reflecting changing industry standards. These new developments might be particularly helpful for students wanting to join the food industry. Here’s a closer look at the process of filtration and its.. READ MORE »

How Students in Food Quality Training Can Spot Foreign Objects in Food

Foreign objects are defined as materials or components that don’t belong in food items. This includes natural materials (like small rocks or chipped wood), product components (like shells, bones, or feathers), and even processing elements (like plastic, metal, or glass parts from equipment or packaging). Foods containing these foreign objects can present a serious hazard.   This blog post will explore the ways in which foreign objects can be identified, as well as how to prevent contamination in the first place.  Relying on Various Foreign Object Detection Techniques to Ensure Food Quality and Safety  An important step in ensuring top quality.. READ MORE »

Why Hyperspectral Imaging May Revolutionize Food Quality Assurance Measures

Food technology is a big part of food safety and quality, particularly as new advancements in the field bring about better standards and practices. Hyperspectral imaging is an emerging technology with the ability to impact different aspects of the food industry, resulting in data-driven quality assurance and quality control measures as well as improved farm management practices.    Your training in food technology, safety, and quality will provide you with unique insight into the fundamental principles of quality assurance. Here’s a look at the benefits of hyperspectral imaging, which you might encounter during your career.  Hyperspectral Imaging Explained for Students in.. READ MORE »

Connect with AAPS