We’re often told that washing our hands throughout the day will help to ward off germs, sickness and infection. And the best soap to use? Antibacterial, of course. However, according to the FDA, the very product we rely on to shield us from illness may well be making us sick. In a statement released on December 16, FDA officials warned consumers that the active ingredient in antibacterial soaps – triclosan – may be responsible for hormone imbalances and antibiotic resistance. In fact, despite its widespread use there is no clinical research to confirm that antibacterial soap has any added health.. READ MORE »
Where exactly does your food come from? With increasingly convoluted global supply chains, it’s hard to determine the twists and turns our last meal took on its journey from transport to table. According to the FDA, there are 128,000 hospitalizations and 3,000 deaths a year from food-borne illnesses. Health Canada estimates that each year, roughly 4 million people get sick from consuming contaminated food. In 2012, Canada was forced to recall nearly 2000 beef products, the largest recall in its history, when the meat was found to be contaminated with E. coli. Officials were criticized for taking over 10 days.. READ MORE »
As a student of pharmaceutical or life sciences (or anyone interested in how science is bettering our world), you will inevitably learn about the latest High Performance Liquid Chromatography (HPLC) techniques and how they fit into different industries. At this point, HPLC is an established technique dating back to the early twentieth century, but over the decades, the process has been refined and simplified. It has evolved from a multi-unit process to a standardized procedure with a single piece of laboratory equipment. HPLC works differently that traditional liquid chromatography because it uses a man-made high-pressure process instead of gravity to.. READ MORE »
We’ve talked extensively about pharmaceutical careers, but it’s important not to forget one of the other job paths at AAPS: Food safety training for food preparation and manufacturing. Every living person eats. As a result, food safety is a concern for everyone, at every level of the process, from first production to kitchen and all the way to the plate. It is unlikely that you would find a restaurant without food safety certification. In Canada, federal level regulation comes from the Canadian Food Inspection Agency, while individual provinces and municipalities prefer to add their own oversight. Food quality assurance and.. READ MORE »
We’ve talked a lot about issues of interest to people in the pharmaceutical industry, but at AAPS, a commitment to quality control and consumer safety doesn’t stop with drugs and medical manufacturing. We’re also interested in using our knowledge for food safety certification for commercial food handlers of all kinds, and for teaching the BRC food safety standards to food manufacturers. In Ontario, food handling is regulated by laws like the Food Safety and Quality Act of 2001 (last amended in 2009). The highlights of the act include the requirement, alongside regulation 562, that food handlers of all kind have.. READ MORE »
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Contact us directly or provide your information for a call back.
AAPS College graduates thrive with leading employers in health, science, and technology, showing how our programs translate into real careers and success.
