North Americans have recently acquired a taste for healthier food options that contain natural ingredients. Simple ingredients with little-to-no chemical additives have grown in demand and major food companies are either getting on board with this trend on their own, or being forced on board by food bloggers and health activists who publicly expose their products as potentially harmful. While many food chains have removed harmful chemicals from their products in European countries, Canada and the US seem to lag behind. If you plan on enrolling in a food safety college in North America, you might be interested in learning.. READ MORE »
February 24, 2015
A recent report by the Conference Board of Canada, in collaboration with the University of Guelph’s Food Institute, found that Canada’s food safety system was ranked the best in the world, as the country tied for first place with Ireland in comparison with 15 other countries. Individuals who have had food safety training know that this particular standing emphasizes Canada’s victory in various areas regarding food safety. These include Canada’s ability to effectively respond to emergencies, and its capability to communicate such emergencies with the public. The results featured in this report were determined by examining three particular areas of.. READ MORE »
February 17, 2015
Food thermometers are used to determine the internal temperatures of food items such as eggs, beef, poultry and much more. Anyone who has had food safety training understands that using a thermometer to take the temperature of food is the only way to accurately measure whether or not the product has been thoroughly cooked. Because bacteria like Salmonella, E. coli and Listeria can live and grow in uncooked food, ensuring that these items have reached their proper cooking temperatures will also guarantee that any lingering bacteria is killed in the process. This means that using a food thermometer can actually.. READ MORE »
February 10, 2015
Professionals who have taken pharmaceutical courses know that although drugs and pharmaceuticals are created with the intention of treating one ailment, extensive testing can sometimes uncover results that prove it more effective for treating something else. A recent study rendered results showing that memory loss in women living with Alzheimer’s disease remained stable for one year while they were taking a drug that is commonly used to treat advanced prostate cancer. Experts who have had clinical research training know very well that it is extremely rare to find a drug or therapy that is able to stabilize memory loss for.. READ MORE »
February 3, 2015
Graduates of food safety training programs will often move on to pursue careers in quality assurance, regulatory affairs, or perhaps even plant sanitation. Professionals working in plant sanitation recognize that cleaning and disinfecting are some of the most important activities that can be performed in a food production plant. Many of us have been exposed to the consequences of an unsanitary food plant – whether it was by personally consuming bacteria-ridden food or hearing about someone else’s unfortunate experience. Failure to produce food items in a hygienic environment can result in the spread of food-borne illnesses as well as food.. READ MORE »
January 27, 2015
You’ve no doubt seen several fast-food chains offer up more nutritional meal options lately, like McDonald’s and Subway who both have “fresh” or “fit” meal choices on their menus. However, some players in the industry have now introduced an even bolder idea for making their menus healthier, and it might actually make a difference in reducing the high child obesity and diabetes rates that plague North Americans. If you are planning to pursue pharmaceutical training or clinical research training, you’ll want to keep tabs on this trend – and how changes to fast-food menus might even impact the business of.. READ MORE »
January 20, 2015
Passing by the produce section of the grocery store, you might switch it up and decide to get the organic Red Delicious apples, which cost twice as much as the non-organic. In the cracker, cereal, bread and yogurt aisles, you’re again given the option of alluring organic brands. Many people spend more on organic because they associate the term with a healthier and more wholesome product – but is this really true? What is “Organic”? Organic products rarely make the claim that they are “healthier” – this is instead a result of effective food marketing. Anyone in food quality training can.. READ MORE »
January 13, 2015
“It’s been a hard day’s night and I’ve been working like a dog/It’s been a hard day’s night – I should be sleeping like a log.” The Beatles could not have possibly known that one of their hit singles would grow ever more relevant for today’s sleep-deprived masses. These days it seems as though everyone has work on their minds – and when you consider that life has become much more complex and stressful over the past decade or so, it’s no wonder we’re so restless. So where has all our sleep gone? (And how can we get it back!).. READ MORE »
January 6, 2015
Holiday entertaining can be stressful because there is so much to think about – how many guests will there be? What should you serve? Does anyone have allergies? But while you’re cooking up a variety of delicious options, a very important detail might slip your mind: do you have enough space in your fridge to store everything? If you haven’t had any food quality training, you might think you can get away with storing food outside, or in a colder area of your house – however if you’re not religiously monitoring the temperature of those items, they could get contaminated!.. READ MORE »
December 30, 2014
It is common for food safety tips to be passed down through generations and word of mouth. However, we know through new scientific discoveries that what was deemed safe in 1920, is not necessarily safe today. While you may have never fallen deathly ill from bad food, there may very well be potential food safety hazards looming in your own kitchen right at this moment. Most of the time food borne illnesses go unreported, and people will ignore the reality that the food they cooked at home made them sick. Truthfully, no amount of pharmaceutical training can substitute for careful.. READ MORE »
December 23, 2014
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